Beetroot salad with orange vinaigrette

4 servings

30 minutes

Beet salad with orange vinaigrette is a refined combination of earthy sweetness of beets and refreshing citrus acidity. This recipe has roots in French cuisine, known for its harmonious contrasts of flavors. Thin slices of beet absorb the bright notes of orange and white wine vinegar, creating an elegant and balanced dish. The light sweetness from sugar enhances the natural freshness of the ingredients, while olive oil adds tenderness to the texture. This salad is perfect as a standalone light dish or as a sophisticated side to meat and fish. It can be served cold or at room temperature, allowing the flavor nuances to fully unfold. Such a salad is a true delight for gourmets who appreciate simplicity and sophistication.

Energy value per serving

• Calories: 98.9
• Proteins: 2g
• Fats: 4.6g
• Carbohydrates: 13.1g

Ingredients

• Orange juice: 2 tbsp
• Grated orange zest: 1 tsp
• Extra virgin olive oil: 1 tbsp
• White wine vinegar: 2 tsp
• Sugar: 0.5 tsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Beet: 500 g

Cooking steps

1. Clean the beetroot and slice it very thinly into rounds using a mandoline.

   Required ingredients:

   • Beet: 500 g

2. In a large bowl, mix orange zest, juice, vinegar, olive oil, and sugar. Season with salt and pepper. Add the beet and mix.

   Required ingredients:

   • Orange juice: 2 tablespoons
   • Grated orange zest: 1 teaspoon
   • White wine vinegar: 2 teaspoons
   • Extra virgin olive oil: 1 tablespoon
   • Sugar: 0.5 teaspoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste