Beetroot Salad With Cumin And Orange Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.Remove the beets from the oven and let them cool. Once cooled, peel the beets and cut them into bite-sized cubes.
• STEP 5.In a small bowl, whisk together the orange juice, olive oil, cumin, salt, and pepper to make the dressing.
• STEP 6.In a large salad bowl, combine the cubed beets, mixed greens, and sliced red onion.
• STEP 7.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
• STEP 8.Garnish with fresh parsley or mint leaves, if desired.
• STEP 9.Serve the beetroot salad immediately or refrigerate for later use.

Cooking Tips

• To save time, you can use pre-cooked beets instead of roasting them yourself.
• For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad.
• If you prefer a sweeter dressing, you can add a teaspoon of honey or maple syrup to the orange dressing.

Storage and Serving

• Leftover beetroot salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a gentle toss to redistribute the dressing and flavors.
• This salad pairs well with grilled chicken or fish, and can also be enjoyed on its own as a light and refreshing meal.