Vibrant, fresh and delicious, this Beet Salad with Caraway Orange Dressing and Mixed Greens is a refined and nutritious salad packed with antioxidants and vitamins. It's a celebration of colors, textures and flavors.
Beet Salad with Caraway Orange Dressing and Mixed Greens [Vegan]
- 5-6 – small to medium trimmed fresh beets (mixed golden, red) or one pack (5-6 pieces) already cooked
- 3 1/2 – medium to large oranges (caracara, blood orange etc.)
- 3 cups – organic mixed greens (or preferred lettuce leaves)
- 1 tablespoon (14 g) – extra virgin olive oil (organic)
- 1 teaspoon (4 g) – Himalayan salt
- 1 teaspoon (2.28 g) – caraway seeds
- 1/4 teaspoon (0.72 g) – red peppercorns (whole) (optional)
- Topping: balsamic reduction, cooked buckwheat kasha (or preferred grain: barley, quinoa etc.)
- Preheat oven at 400° F (200°C)
- Note: If using cooked beets, skip straight to Step 4 and use the orange caraway dressing (Step 2) to dress the salad when plating. Also, sprinkle the salt on the beets before adding it to the salad.
- Clean the beets, peel if desired, cut them in slices or wedges – keeping pieces small (the smaller, the faster it cooks). Add prepared beets to a bowl.
- In a small bowl, squeeze the juice from half an orange, mix in the olive oil and crushed peppercorns (optional), and caraway seeds.
- Use parchment paper or a silicone mat on a large baking tray, place all beet pieces, and distribute the orange juice mix evenly. Sprinkle with salt. Cover with aluminum foil and place in the oven to bake.
- Bake for 35 minutes (or until beets are as soft as desired).
- Remove beets from the oven, and leave to cool.
- Peel and slice oranges as desired (slices recommended), and prepare for plating.
- Serving option: add the mixed greens to a serving platter, arrange beets on top, orange slices, spread the cooked grain evenly on top of the salad, drizzle balsamic reduction and olive oil - sprinkle more caraway seeds on top (optional).
- Serve alongside your preferred protein option or as a simple salad starter.
Tip#1: Beets can be roasted beforehand – and refrigerated if prepared the second day. The smaller the size of the beets, the faster it bakes.