Beet salad with herbs and orange dressing

Salad 17 Last Update: May 08, 2022 Created: May 08, 2022 0 0 0
Beet salad with herbs and orange dressing
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A light and healthy salad of boiled beets with a spicy dressing based on orange juice, balsamic vinegar, vegetable oil, herbs and garlic is ideal for a diet, lean and vegetarian menu. Salad bright, very fragrant and juicy. If you boil the beets in advance, preparing such a vitamin bomb will take you a matter of minutes.

Ingredients

Directions

  1. Thoroughly wash the beets from dirt, do not cut the peel. Pour the beets in a saucepan with cold water and put on fire. Once boiling, lower the heat and simmer until the beets are soft, about 40 minutes.
  2. Remove the boiled beets from the broth and leave to cool completely.
  3. Peel the cooled beetroot.
  4. Cut the beetroot into small neat cubes.
  5. Transfer the beets to a bowl.
  6. Squeeze the juice from half an orange for dressing. I got 40 ml of orange juice.
  7. Peel the garlic and pass through a press. Finely chop the greens.
  8. Add greens, garlic, vegetable oil and balsamic vinegar to orange juice. Add salt and ground black pepper.
  9. Stir dressing properly.
  10. Pour the orange dressing over the sliced ​​beets.
  11. Stir.
  12. After dressing, be sure to let the salad cool in the refrigerator for 30 minutes - the beetroot cubes will have time to marinate slightly and absorb the notes of citrus, garlic and balsamic. Then put the salad in a salad bowl and, if desired, sprinkle with herbs on top.
  13. Serve boiled beetroot salad with orange dressing at the table as an appetizer or an original side dish for meat or fish.
  14. Bon appetit!

Beet salad with herbs and orange dressing



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A light and healthy salad of boiled beets with a spicy dressing based on orange juice, balsamic vinegar, vegetable oil, herbs and garlic is ideal for a diet, lean and vegetarian menu. Salad bright, very fragrant and juicy. If you boil the beets in advance, preparing such a vitamin bomb will take you a matter of minutes.

Ingredients

Directions

  1. Thoroughly wash the beets from dirt, do not cut the peel. Pour the beets in a saucepan with cold water and put on fire. Once boiling, lower the heat and simmer until the beets are soft, about 40 minutes.
  2. Remove the boiled beets from the broth and leave to cool completely.
  3. Peel the cooled beetroot.
  4. Cut the beetroot into small neat cubes.
  5. Transfer the beets to a bowl.
  6. Squeeze the juice from half an orange for dressing. I got 40 ml of orange juice.
  7. Peel the garlic and pass through a press. Finely chop the greens.
  8. Add greens, garlic, vegetable oil and balsamic vinegar to orange juice. Add salt and ground black pepper.
  9. Stir dressing properly.
  10. Pour the orange dressing over the sliced ​​beets.
  11. Stir.
  12. After dressing, be sure to let the salad cool in the refrigerator for 30 minutes - the beetroot cubes will have time to marinate slightly and absorb the notes of citrus, garlic and balsamic. Then put the salad in a salad bowl and, if desired, sprinkle with herbs on top.
  13. Serve boiled beetroot salad with orange dressing at the table as an appetizer or an original side dish for meat or fish.
  14. Bon appetit!

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