Raw beetroot salad with orange and mint

2 servings

15 minutes

This salad is the embodiment of freshness and harmony of flavors. Beetroot, known for its sweet and earthy notes, pairs wonderfully with juicy orange, creating a contrast of tastes and textures. Romaine lettuce leaves provide a crunchy base to the dish, while fresh mint adds a refreshing aroma. The dressing made from olive oil and wine vinegar gently highlights the main ingredients, and almond flakes bring a light nutty note. European cuisines are renowned for their ability to use simple yet exquisite combinations, and this salad is a great example of that. It is perfect for a light summer dinner, harmoniously complements fish or white meat dishes, and serves as an excellent standalone treat that awakens the appetite.

Energy value per serving

• Calories: 278.6
• Proteins: 6.4g
• Fats: 16.6g
• Carbohydrates: 28.5g

Ingredients

• Beet: 1 pc
• Oranges: 2 pc
• Romaine lettuce: 50 g
• Fresh mint: 0.5 bunch
• Olive oil: 1 tbsp
• Red wine vinegar: 1 tbsp
• Salt: pinch
• Ground black pepper: pinch
• Almond flakes: 2 tbsp

Cooking steps

1. Wash and dry the romaine leaves, then tear them into small pieces by hand.

   Required ingredients:

   • Romaine lettuce: 50 g

2. Peel the orange and slice it into rounds.

   Required ingredients:

   • Oranges: 2 pieces

3. Peel the beetroot and grate it on a coarse grater. Wash the mint and pluck the leaves.

   Required ingredients:

   • Beet: 1 piece
   • Fresh mint: 0.5 bunch

4. Place romaine on plates, top with grated beet and orange slices.

5. Mix olive oil, vinegar, salt, and pepper, drizzle the dressing over the salad. Garnish with mint and almond flakes.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Red wine vinegar: 1 tablespoon
   • Salt:  pinch
   • Ground black pepper:  pinch
   • Almond flakes: 2 tablespoons
   • Fresh mint: 0.5 bunch