Summer Vibes: Try This Refreshing Roasted Beetroot and Orange Salad

Today’s Recipe: Roasted Beetroot and Orange Salad

Greetings foodies! Today, I’m excited to share with you my newest creation: a refreshing and vibrant Roasted Beetroot and Orange Salad. With summer in full swing, I wanted to create a dish that captures the essence of the season with bright colors and bold flavors.

Ingredients:

• 3 medium beetroots (400g), peeled and diced
• 2 large oranges, peeled and segmented
• 100g feta cheese, crumbled
• 50g walnuts, roughly chopped
• 150g mixed salad greens
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste

Kitchen Tools:

• baking tray
• mixing bowl
• whisk
• knife
• cutting board

To start, preheat your oven to 200°C. Place the diced beetroots on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes until tender.

In a large mixing bowl, combine the roasted beetroot, orange segments, crumbled feta cheese, walnuts, and mixed salad greens. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, and a pinch of salt and pepper.

Pour the dressing over the salad and toss gently to combine. Make sure all the ingredients are well coated in the dressing. Serve the salad in a large bowl or platter, topped with an extra sprinkle of feta cheese and walnuts for an added crunch.

This Roasted Beetroot and Orange Salad weighs approximately 900g in total, with 4 servings. Each serving is around 225g, with an estimated calorie count of 250 per serving.

For an extra burst of flavor, try adding a handful of fresh mint leaves to the salad before serving. The mint will add a refreshing touch that complements the sweet and savory elements of the dish perfectly.

I hope you enjoy recreating this delicious Roasted Beetroot and Orange Salad in your own kitchen. Feel free to experiment with different ingredients or toppings to make it your own. Happy cooking!