Orange, Apple and Beetroot Summer Salad

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    Orange, Apple and Beetroot Summer Salad

    Recipe Picture:Orange, Apple and Beetroot Summer Salad
    2

    Orange, Apple and Beetroot Summer Salad

    (58)
    40min


    57 people made this

    This is a very colourful summer salad of orange, apple and beetroot which makes use of the beetroot leaves as a bed.

    Ingredients
    Serves: 4 

    • about 4 medium beetroots, greens reserved
    • 1 large orange
    • 2 Granny Smith apples - peeled, cored and sliced
    • 1 tablespoon olive oil
    • 1 tablespoon raspberry vinegar, or white wine vinegar
    • 1/2 teaspoon caster sugar
    • 1/4 teaspoon salt
    • 1 clove garlic, minced
    • 2 tablespoons unsalted sunflower seeds, toasted

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Wash and dry beetroot and their greens. Roughly chop the greens to measure 100g and set aside.
    2. Place beetroot in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool. Trim and peel off skins; cut into wedges.
    3. Peel and section orange. In a bowl, combine orange sections, beetroot and apples.
    4. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beetroot mixture and toss well.
    5. Arrange beetroot greens in a salad bowl. Top with beetroot mixture, sprinkle with sunflower seeds and serve.
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    Reviews and Ratings
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    (58)

    Reviews in English (43)

    by
    181

    I made this for a dinner party of 16 and it was a resounding success. I followed the recipe exactly, but I later experimented and can make the following suggestions: 1. Instead of fresh oranges, use either canned mandarin oranges or fresh mango. 2. add some fresh arugula-- it's natural peppery taste really adds to the salad. 3. Slice the apples as thin as you possibly can. 4. Use spanish almonds or hazelnuts instead of sunflower seeds. 5. Use both golden and red beets. 6. Add some caramalized onions. To serve 16, I used one medium red onion sliced in 1/4" slices, brushed with olive oil, layered on a baking sheet and roasted in the oven at the same time I roasted the beets. It took about 15-20 minutes. The roasting brings out the natural sweetness of the onions, and they are not at all overpowering or onion-y. 7. Toss greens and the dressing, then add the beets and the warm ingredients at the last minute. 8. Don't make extra because this salad does not save well overnight.  -  19 May 2003  (Review from Allrecipes USA and Canada)

    by
    47

    This is a great summer salad. I grew some beets for the first time and had a couple of apples and an orange sitting around and this recipe was perfect! Light and wonderful in our summer heat. It went perfect with a small stuffed flank steak and a glass of red wine.  -  29 Jun 2000  (Review from Allrecipes USA and Canada)

    by
    42

    I used only one apple, and half the amount of garlic. I would cut the orange slices in half next time I make it - and double the amount of dressing to have extra. The greens were "dry" with the dressing only on the fruits. Excellent yummy salad full of great antioxidants.  -  18 May 2005  (Review from Allrecipes USA and Canada)

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