Beetroot Salad With Cumin And Orange Dressing Recipe

Recipe By Slurrp

This beetroot salad with cumin and orange dressing is a refreshing and vibrant dish that combines the earthy flavors of roasted beets with the zesty citrus notes of orange. The cumin adds a warm and aromatic touch to the dressing, creating a perfect balance of flavors. It's a simple yet elegant salad that can be enjoyed as a side dish or a light lunch. The combination of colors and flavors makes it a visually appealing and delicious addition to any meal.

4.4
21 Rating -
Rate
Vegdiet
1hr 10minstotal
40minsPrep
30minsCook
1hr 10m.total
40m.Prep
30m.Cook
Beetroot Salad With Cumin And Orange Dressing
plan
Bookmark

ingredients serve

Ingredients for Beetroot Salad With Cumin And Orange Dressing Recipe

  • 1/2 Medium Sized Beets
  • 1/2 cup Mixed Greens
  • 0.13 Small Red Onion, Thinly Sliced
  • 0.03 cup Freshly Squeezed Orange Juice
  • 1/4 tablespoon Olive Oil
  • 0.13 teaspoon Ground Cumin
  • As required Salt And Pepper To Taste
  • as per your need Fresh Parsley Or Mint Leaves For Garnish

Directions: 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.
Nutrition
value
145
calories per serving
11 g Fat6 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    6g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    6g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    34mg
  • Iron
    2mg
  • Vitamin A
    150mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    54mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp