Colorful Summer Delight: Roasted Beet and Orange Salad Recipe

Roasted Beet and Orange Salad

Today, I am excited to share with you a recipe that perfectly captures the vibrant colors and flavors of summer: Roasted Beet and Orange Salad. This refreshing dish is a delightful combination of sweet, tangy, and earthy tastes that will leave your taste buds singing.

Ingredients:

• 3 medium beets (about 300g)
• 2 large oranges (about 400g)
• 100g feta cheese
• 50g walnuts
• a handful of fresh mint leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• to taste
• to taste

Kitchen Tools:

• baking sheet
• aluminum foil
• knife
• cutting board
• mixing bowl

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with aluminum foil. I then scrub the beets clean and trim off the stems and roots. I place the whole beets on the baking sheet and roast them in the oven for about an hour, or until they are tender when pierced with a fork. Once cooled, I peel the beets and cut them into bite-sized cubes.

Next, I peel the oranges and cut them into segments, removing any pith or seeds. In a mixing bowl, I combine the roasted beets, orange segments, crumbled feta cheese, and chopped walnuts. I then drizzle the salad with olive oil and balsamic vinegar, season with salt and pepper, and gently toss everything together.

To finish, I tear the fresh mint leaves and sprinkle them over the salad for a pop of color and freshness. This Roasted Beet and Orange Salad is best served chilled, allowing the flavors to meld together beautifully.

The total weight of the cooked salad is approximately 900g, making about 4 servings. Each serving is around 225g, with an estimated calorie count of 250 per serving.

One unique tip for this dish is to roast the beets with a sprinkle of cumin or coriander seeds for an extra burst of flavor.

I encourage you to give this recipe a try and have fun experimenting with different variations to make it your own. Enjoy!