Salad with beetroot and citrus

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Beetroot and citrus salad - 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.

Ingredients for the recipe:

12 young beets or 6 large root vegetables, tops and roots trimmed
2 Navel oranges
1 sliced avocado
0.5 small onion, halved and thinly sliced
0.25 cups chopped black olives
10 coarsely chopped mint leaves
150 g of crumbled young cheese
Juice of half a lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, Oranges, Avocado, feta cheese, lime juice, olive, mint

Cooking the dish according to the recipe:

Preheat oven to 200°C.

If using baby beets, wrap 3-4 beets together in foil and arrange them on a baking sheet. Wrap larger beets individually. Bake the beets until tender and easily pierced with a knife, about 20 minutes for baby beets and 30-40 minutes for larger beets. Remove the beets from the oven and, once cooled enough, open the foil packets.
Peel the oranges and separate into segments. Cut off the tops and bottoms of the oranges so they are ready to stand on a cutting board. Using a sharp knife, cut the peel from top to bottom, removing the rind and white pith to remove any fibrous tissue. Separate into individual segments. Place the slices in a large bowl. Add the avocado, onion, olives, and mint.

Peel the beets using paper towels. Cut the beets into quarters. Place them in a bowl with the oranges, sprinkle with cheese, season with salt and pepper, then drizzle with olive oil and lime juice. Toss and serve immediately.

Recipe beetroot salad with orange.

Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
Categories:

recipe / Salads / Warm salads / Vegetable salads

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