Description
A vibrant and nutrient-packed salad combining roasted beets and citrusy oranges with a tangy vinaigrette. Optional feta cheese and toasted nuts add depth, making this dish a colorful, refreshing centerpiece for any meal.
Ingredients
4 medium beets (red, golden, or a mix)
2 large oranges (navel, blood orange, or mandarin)
¼ cup crumbled feta cheese (optional)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
Salt and black pepper to taste
¼ cup chopped walnuts or almonds (optional)
Fresh herbs (e.g., parsley or mint) for garnish (optional)
Instructions
Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes, until tender.
Cool beets, then peel and slice into cubes or wedges.
While beets roast, zest 1 orange and segment the remaining oranges, discarding membranes.
In a large bowl, combine beets, orange segments, and optional herbs.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
Pour vinaigrette over the salad and toss gently to coat.
Top with crumbled feta (if using) and chopped nuts. Garnish with extra zest and herbs, if desired.
Notes
For a vegan version, omit feta and nuts. Use maple syrup instead of honey. Chilled in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg