Beetroot, Orange and Apple Salad

    Beetroot, Orange and Apple Salad

    Recipe photo: Beetroot, Orange and Apple Salad
    1

    Beetroot, Orange and Apple Salad

    (58)
    40min


    56 people made this

    About this recipe: This nutrient rich colourful salad is dressed with a delicious vinaigrette and spooned onto a bed of shredded beetroot leaves.

    Ingredients
    Serves: 4 

    • 675g beetroots, leaves reserved
    • 1 large orange
    • 2 apples - peeled, cored and sliced (slightly sour like Granny Smith preferred)
    • 1 tablespoon olive oil
    • 1 tablespoon raspberry vinegar
    • 1/2 teaspoon caster sugar
    • 1/4 teaspoon salt
    • 1 clove garlic, minced
    • 2 tablespoons unsalted sunflower seeds, toasted

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Wash and dry beetroot and their leaves. Shred leaves to measure 100g and set aside.
    2. Place beetroot in a pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool. Trim and peel off skins; cut into wedges.
    3. Peel and section orange. In a bowl, combine orange sections, beetroot and apples.
    4. With a fork or an egg beater, mix together olive oil, vinegar, sugar, salt and garlic. Pour over beetroot mixture and toss well.
    5. Arrange beetroot greens on 4 salad plates. Top with beetroot mixture, sprinkle with sunflower seeds and serve.
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    Reviews and Ratings
    Global ratings:
    (58)

    Reviews in English (43)

    by
    181

    I made this for a dinner party of 16 and it was a resounding success. I followed the recipe exactly, but I later experimented and can make the following suggestions: 1. Instead of fresh oranges, use either canned mandarin oranges or fresh mango. 2. add some fresh arugula-- it's natural peppery taste really adds to the salad. 3. Slice the apples as thin as you possibly can. 4. Use spanish almonds or hazelnuts instead of sunflower seeds. 5. Use both golden and red beets. 6. Add some caramalized onions. To serve 16, I used one medium red onion sliced in 1/4" slices, brushed with olive oil, layered on a baking sheet and roasted in the oven at the same time I roasted the beets. It took about 15-20 minutes. The roasting brings out the natural sweetness of the onions, and they are not at all overpowering or onion-y. 7. Toss greens and the dressing, then add the beets and the warm ingredients at the last minute. 8. Don't make extra because this salad does not save well overnight.  -  19 May 2003  (Review from Allrecipes US | Canada)

    by
    47

    This is a great summer salad. I grew some beets for the first time and had a couple of apples and an orange sitting around and this recipe was perfect! Light and wonderful in our summer heat. It went perfect with a small stuffed flank steak and a glass of red wine.  -  29 Jun 2000  (Review from Allrecipes US | Canada)

    by
    42

    I used only one apple, and half the amount of garlic. I would cut the orange slices in half next time I make it - and double the amount of dressing to have extra. The greens were "dry" with the dressing only on the fruits. Excellent yummy salad full of great antioxidants.  -  18 May 2005  (Review from Allrecipes US | Canada)

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