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Orange & Beetroot Salad

There is nothing more delicious than a fresh Spring salad, packed full of amazing flavours! This simple salad contains essential vitamins and minerals, with the beets contributing to your fibre intake. Serve on its own as a light lunch, or as a delicious side dish to fish or chicken.



  • 3 small roasted beetroots, sliced (or canned sliced beets)

  • 1 orange, peeled & segmented

  • 1/2 red onion, thinly sliced

  • 1/4 cup feta cheese, crumbled

  • 1/4 cup roasted pistachios, shelled

  • 200g mixed salad leaves

Orange Vinaigrette:

  • 1/4 cup olive oil

  • 1/4 cup orange juice

  • 2 Tablespoons red wine vinegar

  • 1 teaspoon orange zest

  • 2 teaspoons honey

  • Sea salt and cracked pepper - to taste


Roasted beets:

  1. Preheat oven to 180°C.

  2. Wash the beetroots and pat dry with some paper towel. Cut away the leaves, making sure to leave 2.5 centimeters of the stalk.

  3. Place the beets in a large, roasting pan and drizzle with the olive oil, making sure they are well covered. Sprinkle with sea salt.

  4. Bake for 45 minutes or until the beets are soft but not shrunken. Remove the pan from the oven and set aside to cool.

  5. Wearing rubber gloves, use a paper towel to rub away the beetroot skin. Cut off the root and stalks and slice or chop.

Orange Vinaigrette:

  1. Add all ingredients to either a mason jar or a small mixing bowl and either shake or whisk until well combined.


  1. Wash salad leaves and place into a salad bowl.

  2. Layer the orange pieces, beetroot, red onion and feta cheese on top of the salad.

  3. Dress the salad with the vinaigrette to taste.

  4. Sprinkle pistachios on top. Serve and enjoy!

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