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–+ servings
Beetroot Orange Walnut Salad

Vibrant Beetroot Orange Walnut Salad to Brighten Your Day

This Beetroot Orange Walnut Salad is a colorful mix of wholesome superfoods, perfect for a nutritious lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Beetroot pref cooked for quicker prep
  • 2 medium Oranges or mandarins as a substitute
  • 2 cups Mixed Greens arugula or spinach can enhance flavor
For the Protein and Crunch
  • 1 cup Walnuts or pecans for alternatives
  • 1 cup Feta Cheese leave out for vegan option or use tofu
For the Dressing
  • 2 tablespoons Olive Oil or avocado oil as a substitute
  • 1 tablespoon Balsamic Vinegar or red wine vinegar
  • 1 teaspoon Honey maple syrup for vegan alternative
For Garnishing
  • 2 tablespoons Chopped Herbs mint or parsley add flavor
  • 1 tablespoon Sesame Seeds or pumpkin seeds as substitute

Equipment

  • Skillet
  • Salad Bowl
  • Knife
  • Cutting Board
  • Whisk
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Prepare the Beetroot: Peel and dice the raw beetroot or slice pre-cooked beetroot. Steam or roast at 400°F for 25-30 minutes until tender. Allow to cool.
  2. Segment the Oranges: Slice off the top and bottom of oranges, remove outer peel and segment by cutting along membranes. Collect juice.
  3. Chop the Greens: Rinse mixed greens, dry thoroughly, and chop into bite-sized pieces. Place in a large salad bowl.
  4. Toast the Walnuts: Toast walnuts over medium heat for 5-7 minutes until golden brown and fragrant.
  5. Mix the Ingredients: In the bowl, add beetroot cubes, orange segments, and walnuts. If using feta, crumble it on top and toss.
  6. Prepare the Dressing: Whisk together olive oil, balsamic vinegar, and honey/maple syrup until smooth. Adjust seasoning to taste.
  7. Dress the Salad: Drizzle dressing over the salad mixture, toss gently to coat evenly without drowning.
  8. Garnish and Serve: Transfer salad to serving dish, sprinkle with herbs and sesame seeds. Serve immediately or refrigerate briefly.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 7gVitamin A: 1000IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

Store in airtight container for up to 3 days. Keep dressing separate until serving to maintain crunch.

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