Description

Beet and Orange Summer Salad is a refreshing dish that combines earthy beets and zesty oranges, creating a vibrant explosion of flavors. Perfect for hot days, this salad is not only visually appealing but also packed with nutrients. With its easy preparation and delightful taste, it’s an ideal choice for gatherings or leisurely lunches. Impress your friends with this colorful dish that will have them coming back for seconds!

Ingredients

Scale

2 medium fresh beets (about 250g)
2 juicy navel oranges
4 cups baby spinach (120g)
1/2 cup crumbled feta cheese (75g)
2 tbsp balsamic vinegar (30ml)

Instructions

Trim tops and boil beets in salted water for 30-40 minutes until tender or roast at 400°F (200°C) wrapped in foil for about an hour.
Once cool, peel and cut the beets into bite-sized cubes or wedges.
Segment the oranges by slicing off both ends, following the curve of the fruit to remove the skin, then gently release segments into a bowl.
In a large bowl, combine baby spinach, cubed beets, and orange segments; toss gently.
Sprinkle crumbled feta over the salad and drizzle with balsamic vinegar.
Transfer to plates or serve family-style from the bowl; garnish as desired.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Salad
Method: Boiling/Roasting
Cuisine: Contemporary

Nutrition

Serving Size: 1 cup (150g)
Calories: 185
Sugar: 12g
Sodium: 300mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 5g
Cholesterol: 15mg

Keywords: - For added texture, consider adding nuts like walnuts or almonds. - Substitute oranges with grapefruits for a different flavor profile. - Store leftovers in an airtight container in the fridge for up to three days without dressing.