Beet and Blood Orange Salad

Vegetarian
Gluten Free
Health score
22%
Beet and Blood Orange Salad
45 min.
4
236kcal

Suggestions


Are you ready to indulge in a vibrant and refreshing dish that perfectly balances flavors and textures? Delight your taste buds with this Beet and Blood Orange Salad, an exquisite combination that showcases nature's colorful bounty. This salad is not only a feast for the eyes but also a health-conscious choice, as it is both vegetarian and gluten-free, making it a fantastic option for a variety of dietary preferences.

The earthy sweetness of roasted beets pairs beautifully with the bright, citrusy notes of blood orange, while the crunchy pistachios add an irresistible texture to every bite. Tossed with delicate greens and a zesty dressing, this salad becomes a symphony of flavors that will tantalize your palate. Whether you're preparing a sophisticated starter for your next dinner party, a nourishing side dish for a cozy family meal, or even a light snack to brighten your day, this recipe ticks all the boxes.

Ready in just 45 minutes and brimming with nutrients, this Beet and Blood Orange Salad will not only fill you up but also leave you feeling revitalized. With each vibrant bite, you'll appreciate the splendid marriage of ingredients that celebrates both health and gourmet flair. Grab your apron, and let’s create something extraordinary!

Ingredients

  • 1.5 pounds beets peeled halved
  • 0.3 teaspoon pepper black freshly ground
  •  blood oranges 
  • 0.5 teaspoon dijon mustard 
  • 0.3 cup dry-roasted pistachios unsalted chopped
  • tablespoons goat cheese 
  • cups greens 
  • 0.1 teaspoon salt 
  • tablespoons shallots minced
  • tablespoons walnut oil toasted

Equipment

  • bowl
  • baking paper
  • microwave

Directions

  1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes).
  2. Let stand 5 minutes.
  3. Cut into 1-inch pieces.
  4. Section orange over a bowl; squeeze to juice.
  5. Place sections in a bowl.
  6. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir.
  7. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.

Nutrition Facts

Calories236kcal
Protein12.1%
Fat54.32%
Carbs33.58%

Properties

Glycemic Index
50.13
Glycemic Load
7.71
Inflammation Score
-7
Nutrition Score
12.483913013469%

Flavonoids

Hesperetin
0.89mg
Naringenin
0.5mg
Luteolin
0.64mg
Quercetin
0.24mg

Nutrients percent of daily need

Calories:235.9kcal
11.79%
Fat:15.03g
23.12%
Saturated Fat:2.67g
16.72%
Carbohydrates:20.9g
6.97%
Net Carbohydrates:14.8g
5.38%
Sugar:12.88g
14.31%
Cholesterol:3.22mg
1.07%
Sodium:295.06mg
12.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.53g
15.06%
Folate:208.51µg
52.13%
Manganese:0.89mg
44.53%
Fiber:6.11g
24.44%
Potassium:693.48mg
19.81%
Vitamin C:15.11mg
18.31%
Magnesium:66.58mg
16.65%
Phosphorus:143.46mg
14.35%
Vitamin B3:2.53mg
12.66%
Copper:0.25mg
12.52%
Vitamin B6:0.23mg
11.29%
Iron:1.9mg
10.57%
Vitamin B2:0.13mg
7.78%
Vitamin A:364.28IU
7.29%
Zinc:1.08mg
7.17%
Vitamin B1:0.09mg
5.98%
Vitamin B5:0.54mg
5.36%
Calcium:51.01mg
5.1%
Vitamin E:0.74mg
4.91%
Selenium:2.92µg
4.18%
Vitamin K:1.77µg
1.69%
Source:My Recipes