BEETROOT ORANGE SALAD
Beetroot Orange Salad is not only pretty but an absolutely delicious, refreshing salad that can be put together in a jiffy. All you need is cooked beetroot or beet, nice juicy oranges, any salad leaves and a cheese of your choice. And you have a sweetish tangy salad ready in no time. I love to have it as lunch and it never fails to impress my guests when I make it for parties.
Ingredients
FOR THE BEETROOT ONION SALAD
- 2 large orange
- 2 small cooked beetroots approx 200g
- ¼ cup onion slices approx 50g
- 2 cupful salad leaves
- 10-12 fresh mint leaves
- 60 g feta
FOR THE ORANGE DRESSING:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp orange rind/zest grated
- ½ tsp salt
- ¼ tsp pepper powder
Instructions
- PREPARATION OF THE SALAD:
- Wash and wipe the orange. Grate the peel, making sure you don't grate the white part.
- Keep the grated rind on the side.
- Peel off the white part of the orange.
- Cut the orange into slices or chunks.
- Cut the beetroot into slices or chunks. Add to the orange chunks or slices.
- Tear the salad pieces or leave it whole, depending on which kind of leaves your are using.
- Add the salad leaves and mint to the mixture.
- Finely slice the onion and add to the salad.
- Top with crumbled feta.
PREPARATION OF LEMON VINAIGRETTE
- Make the dressing by adding salt, pepper, lemon juice and orange rind to the olive oil. Whisk it well.
- Drizzle it over the salad and serve.
Notes
- Store the extra grated rind in the freezer. Can use it for desserts, other salads or for baking.
- I find it easier to peel the orange rind with a peeler. Then it becomes easier to remove the white skin and slice it with a sharp knife.
- Alternately, slice the peel off using a sharp knife.
- Boil the orange peels in some water. Makes the home smell good.
- Use any salad leaves including baby spinach, beetroot leaves, etc.
- Adding feta is optional. However, it is a good source of protein. Can replace with some paneer, mozzarella, halloumi.