Ingredients
For the Salad
- 4 medium beetroot (600 g), peeled and coarsely grated or julienned
- 3 large oranges, peeled and sectioned (or thinly sliced)
- 1/2 small red onion, thinly sliced (or 1 small red onion if really small)
- 3 tablespoons coarsely chopped flat-leaf parsley (about 1/2 small bunch)
- 3 tablespoons coarsely chopped mint (about 1/2 small bunch)
For the Dressing
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Finely grated rind and juice of ½ lemon (about 1 1/2 tablespoons)
- 1 small garlic clove, minced
- Sea salt and freshly ground black pepper, to taste
To Garnish (Optional)
- Nigella seeds (black cumin)
- Sumac
Instructions
- Prepare the dressing: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, lemon zest and juice, minced garlic, and season with sea salt and freshly ground pepper. Set the dressing aside to allow the flavors to blend.
- Combine salad ingredients: In a large bowl, add the coarsely grated or julienned beetroot, sectioned or thinly sliced oranges, thinly sliced red onion, chopped parsley, and chopped mint. Toss gently to combine.
- Add dressing and toss: Drizzle the prepared dressing over the salad mixture. Toss everything together until the ingredients are evenly coated with the dressing.
- Season and garnish: Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with nigella seeds and sumac for a burst of flavor and an appealing finish, if desired.
- Let flavors meld: For the best taste, let the salad stand for at least 10-15 minutes before serving, so the flavors can meld. Leftovers can be stored in an airtight container in the fridge and taste delicious the next day.
Notes
- To section the oranges: After peeling, use a sharp knife to cut along the membranes to release the fillets and remove any white skin.
- Julienne or grate the beetroot using a mandoline for best results and even texture.
- Sumac adds a tangy citrusy flavor and can be found in Middle Eastern markets or online.
- Nigella seeds lend a subtle onion-like flavor and are available at organic food stores.
- This salad tastes even better after resting to allow the flavors to meld, and it makes excellent leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 233 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
