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Fall

Beetroot salad with orange

by:
October  9, 2023
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Beetroot salad with orange
Photo by Mary Devinat
  • Prep time 20 minutes
  • Serves 4
Author Notes

This recipe is perfect for fall and winter to add color to the plate. It's quick to make and very healthy. It can be perfectly adapted as a starter or as an accompaniment. —Mary Devinat

What You'll Need
Ingredients
  • 4 handfuls arugula
  • 14 ounces cooked beetroot
  • 2 orange
  • 1/3 cup pomegranate seeds
  • 1/4 cup chopped pistachios
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 bunch mint (small)
  • Salt and pepper
Directions
  1. Prepare the orange supremes, keeping the flesh of the uncut fruit to make juice by squeezing it into a bowl.
  2. Cut the beets into slices. Chop the mint.
  3. To make the dressing, use orange juice, add olive oil and balsamic vinegar, salt and pepper. Mix.
  4. Place the arugula, beets, orange pieces, mint, pistachios and pomegranate seeds in a salad bowl and pour in the vinaigrette. Toss.
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