Beetroot, Caraway and Orange Salad
6 servings
30 minutes
This salad of beets, cumin, and oranges is a refined combination of flavors where the sweetness of roasted beets harmoniously intertwines with the citrus freshness of oranges. Cumin adds warm spicy notes, while watercress lends lightness and freshness. Such salads are believed to have originated from Russian cuisine, where beets have long been used in cold appetizers. Roasting beets reveals their natural sweetness, while wine vinegar and olive oil enhance the flavor. This dish is perfect as a standalone appetizer or a side dish for meat and fish dishes. It not only pleases the eye with its bright color but also benefits health due to the vitamins and antioxidants present in the ingredients.
1
Preheat the oven to 200 degrees.
2
Place the beetroot on foil. Sprinkle with salt and pepper. Wrap it up and place it on a baking tray. Bake for 1.5-2 hours until the beetroot is soft.
- Beetroot: 6 pieces
3
Cool down and cut into small pieces.
4
Mix olive oil, vinegar, a little salt, and pepper.
- Olive oil: 4 tablespoons
- Red wine vinegar: 2 tablespoons
5
Divide the oranges into segments.
- Oranges: 6 pieces
6
Mix beetroot, oranges, and watercress, then drizzle with dressing. Sprinkle with cumin seeds.
- Beetroot: 6 pieces
- Oranges: 6 pieces
- Garden cress: 250 g
- Caraway seeds: 1 teaspoon
