With earthy beets, juicy oranges, creamy cheese, and crunchy nuts, this beetroot orange salad is a perfect symphony of textures and flavours.
Estimated reading time: 4 minutes
If you’re looking for a refreshing, colourful, savoury salad that is healthy and tasty, this beetroot orange salad is the answer
It’s packed with vitamins, minerals, and antioxidants, making it a delicious, nourishing choice as a side for festive dinners, or an entree.
Why You’ll Love This Salad
- vegetarian and gluten-free
- easy to customize and make
- a delicious way to eat beetroots
- wholesome, filling and nourishing
Ingredients You’ll Need
- Beetroot: You can steam them, roast them in an oven or buy pre-cooked ones. I highly recommend using freshly steamed or roasted beets like we do for hummus.
- Oranges like Australian, Kinnow, or Navel work best as they are easy to cut into segments. Use the oranges to make my teatime egg-free orange cake or the luscious Grandma-style orange marmalade.
- Mixed Salad Greens like lettuce, arugula, dill, or baby spinach.
- Pomegranate adds crunch and sweetness to the beetroot salad.
- Nuts like walnuts, pecan, pine or Brazilian are perfect for the crunch.
- Soft Cheese like goat, feta, or ricotta are a good choice for this beetroot orange salad.
- For those looking to add a hint of spiciness to their salad, try orange ginger dressing. The base of this salad dressing is Orange Juice.
How To Make Beetroot Salad
Clean, wash and remove the skin of the beetroot. Cut into quarters.
Steaming Beetroot
- Fill the bottom of the steamer with water and bring it to a rapid boil.
- Place beetroot pieces in the upper deck, cover, and steam for 15 minutes.
- After 10 minutes poke them with a knife or fork to check for doneness.
Roasting Beetroot
- Preheat the oven to 200 degrees Celcius.
- Toss chopped beetroot with olive oil and salt.
- Arrange in a baking sheet or tray.
- Roast for 30 – 40 minutes or till beetroot is soft and cooked.
- Bring out the tray, and allow them to cool completely.
- You can roast the beetroot in a stovetop grill pan as well.
Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them wedges/segments.
Prepare Dressing by adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together.
Arrange fresh and crisp salad greens on a large serving platter or bowl.
Add roasted beet, oranges, pomegranates, nuts, and cheese over the salad greens.
Drizzle salad dressing, ensuring that each salad green is lightly coated with the dressing.
For an extra burst of freshness, garnish the salad with fragrant herbs such as mint, basil, dill, or cilantro.
More Salad Recipes
- Pomelo Salad
- Orange Salad
- Fattoush Salad
- Roasted Fig Salad
- Cherry Tomato Salad
- Healthy Cabbage Salad
Get all my Salad Recipes here and you can watch the videos on Instagram.
Beetroot Orange Salad Recipe
- Steamer/Oven
- Salad Mixing Bowl
Ingredients
- 1 large size beetroot
- 1 large size orange
- 2 Cup mixed lettuce
- ¼ Cup pomegranate pearls
- ⅛ Cup feta cheese crumbled
- ⅛ Cup coarsely chopped walnuts
- 2 sprigs fresh dill leaves, finely chopped
Ingredients For Orange Ginger Dressing
- ¼ Cup unsweetened orange juice
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 lemon juiced
- 1 teaspoon grated ginger
- ⅛ teaspoon red chilli flakes
- ⅛ teaspoon salt or to taste
Instructions
- Clean, wash and remove the skin of the beetroot. Cut into quarters. You can either steam or roast the beets. If you are short of time, use pre cooked beet for this salad. Simply, reheat them. Allow beet to slightly cool before adding to the salad.
- Remove the skin of the oranges. Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into wedges.
- Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together. If using a bowl, whisk the dressing until all ingredients are combined well.
- Arrange fresh and crisp salad greens on a large serving platter or bowl.
- Neatly arrange roasted beets, oranges, pomegranates, nuts, and cheese over the salad greens.
- Drizzle orange ginger dressing over the salad. Gently toss it.
- Serve beetroot orange salad immediately.
Leave Your Rating & Comment