Orange and Beetroot Salad


Orange and beetroot salad is a perfect appetizer for steaks or heavy meat based dishes.

Time Allocation

Preparation Time:

20 minutes

Cooking Time:

  • 2 pieces Large Orange peeled

  • 1 bunch Sweet Basil Leaves

  • 1 bunch Arugula Leaves stem removed

  • 2 pieces Small Sweet Beetroot peeled and sliced

  • 0.25 cup White Wine Vinegar

  • 0.25 cup Olive Oil

  • 0.25 teaspoon Mustard

  • 0.25 cup Walnuts chopped (optional)

  • 0.25 cup Feta Cheese

Pantry Staples
  • 1 pieces sliced Small Onion

  • 0 Salt

  • 0 Pepper

How to Cook

1. Make the dressing by combining white wine vinegar, olive oil, mustard, salt, and pepper.
2. Cook beetroot in boiling water until tender. Set aside and cool.
3. Slice orange crosswise and set aside.
4. To assemble: toss arugula leaves in dressing, add orange slices, beetroot slices, and basil leaves on top. Drizzle with more dressing. Sprinkle feta and walnuts before serving.