Beetroot orange salad with fresh herbs | Recipe | Elle Republic (2024)

Beetroot orange salad with fresh herbs | Recipe | Elle Republic (1)

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This beetroot orange salad brings lots of flavors and color to the plate. The sweet orange combines with the earthy taste of the beetroot. The aroma firework is rounded off with red onion, fresh herbs and a light vinaigrette. That really is a fantastic combination. The colorful salad is quick and easy to prepare. You can look forward to a light and fresh salad that tastes as good as it looks.

Shopping tips for the beetroot and orange salad

The Rote Beet:Since these vegetables are the focus of this easy salad recipe, it's important to purchase the best quality possible. I prefer to go thereWeekly market. Because regional and seasonal quality is guaranteed there. When purchasing, I make sure that the leaves are still fresh and preserved. This is the best sign of a fresh beetroot because the leaves wilt first. I also make sure that the beets are not soft or have wrinkled skin.

The oranges:Here I prefer a mix of several varieties. My favorite oranges are Cara Cara (also called Red-Navel). This is a navel orange with a sweet and pink-colored flesh without seeds. I also take the Spanish Valencia. This variety of orange is very close to the Navel. And to make it even more colorful, I recommend adding a blood orange. Just thinking about it makes my mouth water.

Tips for preparing this raw vegetable salad

Diversity is king:

In this case, the variety is not just that I used several types of oranges. You can also mix different types of beets. For example, you canChioggia turnipwith theYellow beetsmarry. This also ensures more colors in the salad. A good tip when preparing beetroot is that after you have julienned the beets, rinse them twice and dry them before adding them to the salad. This prevents the vegetables from rubbing off on the other ingredients. I, on the other hand, am a fan of the beetroot juice in salads.

The right kitchen appliances make preparation easier:

Beets are sweet, crunchy and make a lot of mess. But there are measures against it.

  • To grate, take a box grater and rub over the large holes. You should not rub a wooden surface because the red sap remains in the wood and makes unsightly stains.
  • If your onefood processorthat's best. I recommend using a rasp turning disc or a friction disc.
  • I like to use one to cut the beets into julienne strips (very fine strips).Mandolin. This is much quicker than cutting or grating them by hand. But be careful: the knives are very sharp and I recommend using finger protection orCut protection glovesto use. I also have oneVegetable slicer with a closed boxand uses a julienne blade insert that catches the planed strips. This definitely prevents a big mess when cutting.

Would you like more salad recipes with oranges or beetroot?

Then I recommend this delicious recipe to youCrunchy carrot salad with beetrootor the recipe forBeetroot salad with goat cheese, hazelnuts and poppy seed dressing. But also thatOrange salad with pistachiosis very good. Or you can look inarchivefor more salad ideas with oranges or beetroot.



Beetroot orange salad with fresh herbs

A simple recipe for a beetroot and orange salad full of flavors and freshness. With red onion, fresh parsley and mint you get a colorful winter raw vegetable salad.

Recipe typeSide dish, salad

CategoryMediterranean food

speech 15 minutes

In total 15 minutes

portions 4

Calories 233 kcal

Author Elle


For the salad:

  • 4Medium-sized beetroot (approx. 600 g),peeled and coarsely grated or sliced ​​into fine strips (julienne).
  • 3Big oranges,peeled and filleted (or cut into thin slices)
  • 1/2Small red onion,cut into thin slices
  • 3HEflat-leaf parsley,roughly chopped (approx. 1/2 a small bunch)
  • 3HEFresh mint,roughly chopped (approx. 1/2 a small bunch)

For the dressing:

  • 4HEExtra virgin olive oil
  • 1HERed wine vinegar
  • Finely grated lemon peel and juice of 1/2 lemon,freshly pressed (1 1/2 tbsp)
  • 1Small clove of garlic,crushed
  • sea ​​salt and freshly ground black pepper,to taste

To garnish (optional):

  • Black cumin (whole)
  • Sumach


  1. Mix the dressing ingredients in a small bowl and set aside.

  2. In a large bowl, mix the beetroot, oranges, onion and herbs and pour the dressing over them. Mix well and season with salt and pepper to taste. Garnish with black cumin and sumac (optional).

  3. Let the salad stand for a while before serving so that the flavors can develop. Leftovers can be stored in an airtight container in the refrigerator and eaten the next day.

  4. Enjoy!


  • To fillet the oranges: Peel the oranges (including the white skin). Cut out the individual orange fillets with a knife between the separating skins. It is best to hold the orange over a small bowl to catch the juice that comes out.
  • I prefer to use one for cutting beetsMandolin. There are more tips for preparing the beets above.
  • You can get sumac in any good supermarket or Turkish greengrocer and of courseonline.
  • Black cuminavailable in organic stores.

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Beetroot orange salad with fresh herbs | Recipe | Elle Republic (2024)


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