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Orange and Cumin Beet Salad

A vibrant and refreshing salad featuring roasted beets, juicy oranges, and aromatic cumin, perfect for weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 210
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 medium-sized beets, roasted and diced Wrap in foil and bake until tender.
  • 2 large oranges, segmented Save any juice for the dressing.
  • 1/2 cup red onion, thinly sliced Try not to cry while slicing!
  • 1/4 cup crumbled feta cheese Optional, adds creaminess.
  • 1/4 cup chopped fresh parsley Adds freshness to the dish.
Dressing Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-50 minutes, or until tender. Once cooled, peel and dice the beets.
  2. While the beets are roasting, segment the oranges and save any juice for your dressing.
  3. Thinly slice the red onion.
Dressing
  1. In a small bowl, whisk together olive oil, balsamic vinegar, cumin, the stored orange juice, and a pinch of salt and pepper. Adjust seasoning to taste.
Assembly
  1. In a large salad bowl, combine roasted beets, orange segments, red onion, feta, and parsley.
  2. Drizzle the dressing over the top and gently toss until everything is coated.
  3. Serve on a beautiful platter.

Notes

Wear gloves while peeling beets to avoid stains. This salad holds well in the fridge for a day; store dressing separately until serving. Add nuts for crunch if desired.