Beetroot and orange salad
4 servings
20 minutes
Beetroot-orange salad is a refined combination of earthy beet notes and the refreshing citrus tang of orange. This salad, popular in European cuisine, stands out for its brightness and rich flavor. Roasted or boiled beets absorb the aroma of a light marinade, while oranges add sweet freshness. Arugula adds spiciness, and walnuts provide a pleasant crunch. A dressing of olive oil, wine vinegar, and mustard harmoniously brings all the ingredients together. This salad is perfect as a light appetizer; it pairs well with meat and fish dishes and can also serve as a standalone culinary highlight on a festive table.
1
In a small jar, mix vinegar, olive oil, mustard, a little salt, and pepper. Close the lid and shake well.
- White wine vinegar: 0.3 glass
- Extra virgin olive oil: 0.3 glass
- Dry mustard: 0.3 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Boil the beetroot in boiling water, unpeeled, until cooked, about 30-40 minutes, or wrap the beetroot in foil and place it in a preheated oven at 200 degrees for 40-50 minutes. Cool and peel. Cut into medium pieces and transfer to a bowl.
- Beet: 5 piece
3
Pour half of the dressing into the bowl with beets, mix, and let it marinate for a while.
4
Meanwhile, peel the oranges and cut them into small slices.
- Oranges: 2 pieces
5
Arrange arugula on plates, then add beets and oranges, sprinkle with finely chopped onion and nuts. Drizzle with dressing and serve.
- Arugula: 1 bunch
- Beet: 5 piece
- Oranges: 2 pieces
- Sweet red onion: 0.3 head
- Crushed walnuts: 0.3 glass
- Extra virgin olive oil: 0.3 glass