Roasted Beetroot and Orange Salad with Pistachios
Sweet roasted beets and juicy oranges with crunchy pistachios. A colorful and flavorful salad.
Equipment
- Baking sheet, Large bowl, Knife, Small bowl
Ingredients
- 4 medium beetroots peeled and quartered
- 2 oranges peeled and segmented
- 100 g pistachios shelled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup for vegan
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh mint leaves for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Toss beetroots with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast for 40 minutes, or until tender.
- Let beets cool slightly, then cut into smaller pieces if desired.
- In a large bowl, combine roasted beets, orange segments, and pistachios.
- In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), and remaining olive oil.
- Pour dressing over the salad and toss gently.
- Garnish with fresh mint leaves.
- Serve immediately or chill before serving.
Notes & Wine Advice
Serving Tip:
Serve as a side dish or a light lunch.Wine Advice:
A dry rosé or a crisp Sauvignon Blanc.Nutrition values
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 16 g | Sugar: 20 g