Beetroot and Orange Salad
Even Salad Haters Will Love This Beetroot and Orange Starter
Hate greens? This Beetroot and Orange Salad from Vida Downtown is the appetizer you need.
Beetroot and Orange Salad
Vida Downtown
Ingredients
- 3 beetroot medium size
- 75g rock salt
- 4 oranges whole
- 40ml olive oil
- 10ml orange juice
- ½ tsp cinnamon powder
- 40 mint leaves
- Pinch salt
- Pinch black pepper
Directions
- Pre heat oven to 200c.
- Double layer aluminum foil and cut large enough to fit the beetroot.
- Put the rock salt on the aluminum foil and place the beets on top of the salt.
- Pull the sides of the foil up around the beets. Like a bag, should be loose but should be sealed and place in oven.
- Cook the beets for 50 to 60 minutes. Use a skewer or knife to check if done. Skewer should easily move into the beet. If firm continue cooking.
- After roasting the beets let cool for easy handling. Suggest to wear gloves while handling beets unless you like purple hands. Peel the beets and cut into strips about 1x1cm.
- Remove the skin of the four oranges with a knife leaving no peel or white membrane.
- Slice two of the oranges into rounds. Try to get twenty orange rounds remove seeds if needed.
- Cut two oranges into segments with no skin or seeds.
- In a bowl mix together all ingredients except orange rounds.
- On a plate lay down five orange rounds and place the salad on top.
Information
- Category
- Side Dishes
- Yield
- 4
- Total Time
- 1 hour
Image Source: Vida Downtown
