Beetroot and Orange Salad

Beetroot and Orange SaladThis Beetroot and Orange Salad is so easy it is almost not even worth posting about. Though I will anyway because it is really tasty and healthy. It’s lovely on the day you make it but the flavours develop after a night in the fridge so it’s even better the next day. It would be lovely as a side dish or a part of a mezze dinner but I like it best by the bowlful for breakfast. You can go and cook and cool the beetroot if you’d like if you happen to have nice fresh beetroot though I just bought it cooked and vac-packed which means, for me, there was no cooking at all, just chopping and assembling.

This recipe is such a great on to have for those times you need to lay off the calories. Just throw it together in big batches and eat it for the next few days.

Beetroot and Orange Salad


  • 1 Kg cooked beetroot
  • 1 red onion, finely chopped
  • 2 oranges
  • Juice from another half an orange
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp coarse black pepper
  • 1.5 tsp sea salt flakes


  1. Half the beetroots, quarter each half and add to a mixing bowl.
  2. Add the chopped onion.
  3. Skin the 2 oranges with a sharp knife, remove the flesh, interior from each segment and add to the mixing bowl.
  4. Add the juice from another half an orange followed by the vinegar, oil, pepper and salt.
  5. Toss to combine and serve.
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