Salad with Oranges and Red Beets

Salads | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm flatbreads pair well with this dish.

Ingredients

Yellow Beets - 14.1 oz
Ocean salt - to taste
Balsamic Vinegar - 2 tablespoons
Ground Black Pepper - to taste
English Dry Mustard - a pinch
Olive Oil - 3½ tablespoons
Chopped Sage Leaves - 1 teaspoon
Oranges - 2 pieces
Endive - ½ bunch
Radicchio Salad - 3.5 oz
Goat cheese - 3.5 oz

Step by Step guide

Step 1

Wash the beets and place them in a steamer. In a large pot, bring about 200 ml of water to a boil, place the container with the beets in it, and steam covered on low heat for 30 minutes.

Step 2

Meanwhile, mix the vinegar, salt, pepper, and mustard powder in a bowl. Stir in 3 tablespoons of olive oil and thyme. Wash the oranges, dry them, and peel over a bowl, removing the skin down to the flesh, allowing the juice to drip into the bowl. Cut the oranges into quarters, remove the seeds, and slice into pieces about 1 cm thick, set aside.

Step 3

Wash and clean the radicchio and endive. Separate into leaves, then cut into medium pieces. Peel the beets, cut them into quarters, and then into wedges about 0.5 cm thick. Pour half of the salad dressing over the beets, season with salt and pepper. Set aside. Also slice the goat cheese into thin slices about 0.5 cm thick.

Step 4

Heat the remaining olive oil in a large skillet. Lightly sauté the orange wedges in it on each side for 1 minute, then mix with the beets. Slightly warm the salad in the skillet. Transfer the salad to a bowl and mix with the remaining dressing. Place the leafy greens on plates and top with the beets, oranges, and cheese.