Prepare to tantalize your taste buds with a stunning salad that's not just a dish, but a work of art! This Beetroot and Blood Orange Salad is a vibrant symphony of earthy, sweet, and tangy flavors that will elevate your culinary game from ordinary to extraordinary. With its jewel-toned beetroot, juicy blood orange segments, and a sprinkle of creamy goat cheese, this recipe is about to become your new obsession for healthy and delicious eating.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beetroot, cooked and sliced
- 2 blood oranges, segmented
- 1/4 cup goat cheese, crumbled
- 1/4 cup pistachios, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Start by preparing the ingredients. If you haven't done so already, cook the beetroot until tender, then allow it to cool. Once cool, peel and slice the beetroot into thin rounds or wedges.
- Next, segment the blood oranges. To do this, cut off the top and bottom of each orange to create a stable base. Stand the orange upright and carefully slice away the peel and pith, following the curve of the fruit. Once peeled, cut between the membranes to release the segments. Set aside the segments.
- In a large mixing bowl, combine the sliced beetroot and blood orange segments. Gently toss them together to mix without breaking the orange segments.
- In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste. This will be your dressing.
- Drizzle the dressing over the beetroot and blood orange mixture, and toss gently to coat all the ingredients evenly.
- Transfer the salad to a serving platter or individual plates. Sprinkle the crumbled goat cheese and chopped pistachios over the top for added flavor and texture.
- Serve immediately as a refreshing salad or as a side dish. Enjoy your Beetroot and Blood Orange Salad!
Tips
- • For the best flavor, use fresh, in-season blood oranges and roast your beetroots yourself for maximum taste. • When segmenting oranges, use a sharp paring knife and work over a bowl to catch any delicious juices. • Toast the pistachios lightly before chopping to enhance their nutty flavor and add extra crunch. • If you're preparing this ahead of time, keep the dressing separate and add just before serving to prevent the salad from becoming soggy. • For a vegan version, substitute goat cheese with a plant-based alternative or nutritional yeast. • Select beetroots that are firm and have smooth, unblemished skin for the best texture and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 10mg
