| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 227 | 9.2g | 2.5g | 15g |
| sugars | fibre | protein | salt |
| 9g | 4g | 5g | 0.2g |
Why I Love British Roasted Beetroot and Orange Salad
Roasting beetroots has long been a beloved culinary practice, tracing roots from the rustic kitchens of British homesteads to fancy restaurants. However, in my kitchen, I have always admired coupling roasted beetroot’s delightfully earthy flavors with the vibrant, tangy zest of oranges. Today, I bring you a playful and palate-pleasing ensemble known as the Roasted Beetroot and Orange Salad.
A Dish Steeped in Nostalgia
When putting this dish together, your senses will delight in the sweet aroma of caramelizing beetroot mixed with the citrusy fragrance of orange. It’s not exactly the bison burgers or the pies of my Montana upbringing, but the play between comforting and adventurous flavors harks back to the balance struck in my heritage delicacies. This salad is as much about celebrating contrasting flavors and textures, as it is about the symbolic amalgamation of traditional comfort with an eagerness for culinary exploration. And I believe, it’s this interplay that makes this Roasted Beetroot and Orange Salad extraordinarily special.
A Tantalizing Melange of Ingredients
The salad’s success lies in the sweet and sour synergy of beetroot and orange, complemented by the briny creaminess of feta cheese, the sharpness of thinly sliced red onions, a whisper of freshly ground black pepper, and the lushness of mixed greens. A drizzle of oil and red wine vinegar, a touch of honey brings it all together, creating a dish that’s both fresh and deeply satisfying.
This salad might remind you of Hugh Fearnley-Whittingstall’s Roasted Beetroot and Walnut Salad. He is a British chef, food writer, and a personal source of inspiration for my salads. Though our choice of ingredients varies, the philosophy is similar: harnessing the rich flavors of fresh produce to create undeniably delicious salads that are anything but dull.
As a standalone dish, my Roasted Beetroot and Orange Salad is a refreshing and nourishing meal. But let’s not limit its potential. Consider pairing it with grilled fish, herbed chicken, or roast beef for a fully rounded feast. It’s not just a salad; it’s an experience, and I hope you love it as much as I do.
What You’ll Need
- 6 medium-sized beetroots
- 1/4 cup of olive oil
- Salt to taste
- 2 large oranges
- 1/4 cup of red wine vinegar
- 1 tablespoon of honey
- 1 large red onion, thinly sliced
- 6 cups of mixed salad greens
- 1/2 cup of feta cheese, crumbled
- Freshly ground black pepper to taste
Method
Step One
Preheat your oven to 400F/200C. While the oven is heating, wash the beetroots thoroughly and pat them dry. Place the beetroots on a baking sheet, drizzle with half of the olive oil and sprinkle with salt. Roast for about an hour or until the beetroots are easily pierced with a fork.
Step Two
While the beetroots are roasting, peel the oranges and cut them into segments. Set these aside for later.
Step Three
In a small bowl, whisk together the remaining olive oil, red wine vinegar, honey, and a pinch of salt to create the salad dressing. Set this aside for later.
Step Four
Once the beetroots have finished roasting, remove them from the oven and allow them to cool. Once they are cool enough to handle, peel the beetroots and cut them into wedges.
Step Five
In a large salad bowl, combine the roasted beetroot wedges, orange segments, thinly sliced red onion, and salad greens. Drizzle the salad with the dressing and toss well to combine.
Step Six
To finish, crumble the feta cheese over the top of the salad and sprinkle with freshly ground black pepper. Toss gently to combine, then serve.
