Beetroot Orange Salad

Refreshing and colourful, this beetroot orange salad combines sweet oranges, vacuum-packed roasted beets, toasted walnuts and a light citrus cumin dressing. It's easy and quick to make, vegan and packed with health benefits.

Recipe yields 4 side servings.

Prep Time10

Total Time10

Course: Salad

Cuisine: vegan

Keyword: beetroot orange salad

Servings:

Calories: 200kcal

Author: Katia

Ingredients

3 oranges
10 oz (300 grams) vacuum-packed roasted beetroot (about 4 beets)
⅓ cup walnuts, toasted
2 spring onions, finely sliced
2 tablespoons fresh parsley, chopped

Dressing

1 ½ tablespoon extra virgin olive oil
1 ½ tablespoon lemon juice or apple cider vinegar
½ teaspoon maple syrup or honey
1 teaspoon Dijone mustard
⅓ teaspoon ground cumin
¼ cumin seeds, optional
scanr ½ teaspoon sea salt, or to taste
⅛ teaspoon black pepper

Instructions

Peel the oranges and remove skin and pith (the white part), then slice them e or half rounds/segments, and deseed. Use a chopping board and a sharp knife to cut them gently without breaking them apart.
Drain the beets and slice them into 1 cm / 1/3″ thick rounds.
Arrange the orange slices and beet slices on a serving plate. Alternate between the two, overlapping. Scatter with walnuts, sliced spring onions, and parsley.
Mix or shake the dressing ingredients in a jar with a lid until emulsified (I use a scant ½ tsp salt, meaning it is a tad less than ½ tsp).
Pour the dressing evenly all over the salad; you'll want to coat all the oranges and beets. Serve at room temperature.

Notes

Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition