Beetroot salad with a refreshing orange dressing is a must-try with an unusual taste and an attractive purple color.
It may seem odd, strange, and probably disgusting, a fresh beetroot salad, but if you coat it in a super yummy and tasty dressing, you will quickly change your mind.
I was never a beetroot fan. However, I try to use it in some of my recipes as it is a very healthy and valuable veggie. Beetroot is full of vitamins and aromatic with intense purple color.
Some months ago, I thought I had to make this salad for my family. I was skeptical, but it, paired with my grilled meat, was more than just perfect. A refreshing, light and easy salad to enjoy next to anything. The dressing makes it all; this is why I liked this salad that much.
Because it is spring, it is all about colors and fresh tastes. Beetroot salad has nicely refreshed my table, while my family enjoyed every bite.
Can you eat raw beetroot in a salad?
Beetroot is excellent to eat fresh, cooked, baked, or boiled—grated, cut in rounds, or chunks. It is a healthy ingredient used in salads, soups, appetizers, or juices.
Beetroot salad with a refreshing orange dressing is a new discovery for my family and me. Fresh beets preserve many nutrients and minerals and don’t lose any of their properties even if boiled or cooked. We have enjoyed this salad and highly recommend it to you.
Beetroot has many benefits such as improving digestive health, anti-cancer properties, lowering blood pressure, and is a great anti-inflammatory. It considerably cleans the metabolism as it contains lots of vitamins and minerals. Also, freshly squeezed beetroot mixed with citrus fruits, or carrot, is a great detox juice for people suffering from different diseases.
This beetroot salad is super delicious due to its onion/orange dressing. Cumin, salt, and pepper are some powders used for this fabulous marinade. Make the dressing of a handful of fresh mint, parsley, one red onion, one orange, tabasco sauce, and seasoning.
How to make beetroot salad with orange dressing?
I have bought an already boiled beetroot as it intensely colors my saucepans.
If you plan to boil it, cook it depending on the size. If it’s small, it will be ready in 20-30 minutes, and if it’s bigger, then some 50 minutes will be enough to have a soft and tender beetroot. Let it cool down, peel off the skin and add it to any dish.
For the dressing:
Take a bowl and mix everything. Chop the mint and parsley, cut stripes the onion, and coat all these ingredients in orange juice, extra-virgin olive oil, cumin, Tobasco, salt, and pepper. Mix gently and let it rest for 10 minutes to infuse all aromas.
Cut the beetroot chunks and mix gently with the dressing.
Arrange the colorful and vibrant beetroot salad on a nice plate and enjoy.
For more taste, you can add some crumbled feta or goat cheese.
Enjoy next to anything.
Beetroot Salad with Orange Dressing
- 2 beetroots
For the dressing:
- 1 red onion
- 1 orange
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp Tobasco
- a handful parsley
- a handful mint
- Chop the mint and parsley, cut stripes the onion, and pour over orange juice, extra-virgin olive oil, cumin, Tobasco, salt, and pepper.
- Mix everything and let it rest for 10 minutes to infuse all aromas.
- Cut the beetroot chunks and mix gently with the dressing.
- Arrange the colorful and vibrant beetroot salad on a nice plate and enjoy.
- For more taste, you can add some crumbled feta or goat cheese.
- Bon appetit!