Beetroot and orange salad with nut dressing
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Even in winter, you can make a salad with inexpensive, readily available ingredients that will look summery bright and festively elegant. Slice roasted beets, add roasted pearl onions, and peeled orange wedges. Drizzle with a dressing made from aromatic nut oil and orange juice, and top with herbs, toasted hazelnuts, and grated cheese. It's a fantastic combination of flavors and textures.
For baking, it's best to use small beets, which will cook faster. Unlike boiled beets, baked beets have a richer flavor and color and retain more vitamins.
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:
- 450 gr. beets, preferably small
- 1 tbsp. l. olive oil
- 20 large pearl onions, about 220g
- 2 oranges, peeled and divided into segments
- 2 tbsp. l. hazelnut oil
- 1 tbsp coarsely chopped cilantro + extra for serving
- 0.5 cup freshly squeezed orange juice
- 2 tbsp. roasted hazelnuts, peeled
- 30 g Pecorino cheese (optional), grated on a medium grater
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
Trim the stems and ends of the beets. Do not peel them. Line a baking sheet with foil. Place the beets on the baking sheet and toss with half the olive oil, salt, and pepper. Bake for 25 minutes. - Trim both ends of the pearl onions. Then toss the onions with the remaining olive oil and season with salt and pepper. Add the pearl onions to the beets and roast for another 15 minutes, until the vegetables are tender.
- Using a small, sharp knife, remove the membranes from the oranges. Then cut the segments in half lengthwise and then in half again crosswise. Remove the seeds if necessary.
- Peel the beets and cut into quarters. Arrange on a large platter. Top with orange slices and roasted pearl onions.
- In a medium bowl, combine the hazelnut oil, cilantro, and orange juice. Stir, season with salt and pepper. Drizzle the dressing over the vegetables, then top with cilantro, toasted hazelnuts, and grated cheese. Serve with lamb meat.
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