Pickled Beetroot Salad with Orange Dressing
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Pickled beetroot salad with orange dressing - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 (450g) jars of canned young beets, drained
- 2 tablespoons raspberry vinegar
- 2 tablespoons orange juice
- 3 tbsp. l. olive oil
- 1.5 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup diced red onion (1 small head)
- 2 large oranges with peel
- Slices of 2 large oranges
- 130 gr. goat cheese
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Cooking the dish according to the recipe:
- Drain the beets and cut them into cubes. Place them in a bowl and add raspberry vinegar, orange juice, olive oil, salt, pepper, and red onion.
Zest the oranges and then squeeze them over a bowl. Add the zest, orange pieces, and juice and mix well. Season the pickled beet salad to taste, sprinkle with crumbled cheese, and serve chilled or at room temperature.
Recipe pickled beet salad.
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