Description

A vibrant and refreshing Mediterranean salad featuring earthy roasted beetroot, juicy orange segments, and fresh mint, all tossed in a light citrus dressing of olive oil, lemon juice, and orange zest. This vegan salad is perfect as a colorful side dish or a light, healthy meal that bursts with fresh flavors.

Ingredients

Scale

Salad Ingredients

2 medium beetroots, roasted or steamed, julienned or grated
2 large oranges, segmented
2 tablespoons fresh mint leaves, chopped

Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon orange zest
Salt and pepper, to taste

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Instructions

Roast or steam the beets: If roasting, preheat your oven to 400°F (200°C). Wrap the beets tightly in foil and roast for 45–60 minutes until tender. Once cooked, peel the beets and allow them to cool.
Prepare the beetroot and oranges: Julienne or grate the cooled beetroots. Segment the oranges carefully, removing any pith to avoid bitterness.
Combine the salad ingredients: In a large mixing bowl, add the julienned beetroot, orange segments, and chopped fresh mint leaves.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, orange zest, salt, and pepper until well blended.
Toss the salad: Drizzle the dressing over the beet and orange mixture, then toss gently to fully coat all ingredients with the dressing.
Chill and serve: Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld. Serve chilled with extra mint leaves and freshly cracked black pepper on top.

Notes

Wear gloves when handling beets to prevent staining your hands.
Chilling the salad before serving enhances the flavor combination.
Add fresh mint just before serving to retain its bright, refreshing taste.