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.
1
Wash and dry the romaine leaves, then tear them into small pieces by hand.
- Romaine lettuce: 50 g
2
Peel the orange and slice it into rounds.
- Oranges: 2 pieces
3
Peel the beetroot and grate it on a coarse grater. Wash the mint and pluck the leaves.
- Beetroot: 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.
- Olive oil: 1 tablespoon
- Red wine vinegar: 1 tablespoon
- Salt: pinch
- Ground black pepper: pinch
- Flaked almonds: 2 tablespoons
- Fresh mint: 0.5 bunch
