The ideal salad for summer is this one with roasted beets, blood oranges, and mandarins. It’s light, bright, and topped with a citrus vinaigrette.
This week, I've been focusing on preparing healthy salads. I've been trying to detoxify my body, and salads are a great way to do that. Recently, I've developed a fondness for beets. As a kiwi, it's strange that I didn't like them before, but I'm glad I discovered them now. They're not only delicious, but they're also incredibly healthy! Betalain, a phytonutrient present in beets, is known for its antioxidant, anti-inflammatory, and detoxification properties.
Beets are also rich in vitamin C and other essential nutrients. The blood oranges and mandarins in this salad also provide a healthy dose of vitamin C. Roasting, peeling, and cooling the beets takes about an hour, but it's worth the effort. I start by cutting off the stems and washing the beets thoroughly. Then, I wrap them in aluminum foil and place them on a baking sheet in the oven for an hour.
After that, I let them cool slightly before peeling off the skin. Once the beets are sliced, I refrigerate them for 20 minutes to chill before adding them to the salad. As I prepare to make this delicious blood orange and mandarin salad, I begin by dividing the fresh spinach leaves evenly between two plates. I then peel the blood oranges and mandarins, slice them up, and add them on top of the bed of spinach.
The next step is to add the sliced beets, shallots, and pine nuts to the salad, distributing them evenly on top. If you're someone who likes to meal prep or plan ahead, the good news is that the beets, shallots, and pine nuts can be prepared ahead of time and stored in the fridge for several days. This way, assembling the salad becomes a quick and easy process that can be done in no time at all.
When it's time to serve, the salad is not only a beautiful sight to behold, but it's also bursting with flavor and nutrients. The sweet and tangy citrus fruits complement the earthy taste of the beets, while the shallots add a nice savory kick. Plus, with the added protein and crunch of pine nuts, this salad is a well-rounded and satisfying meal option.
How to Refrigerate Roasted Beet, Blood Orange and Mandarin Salad:
The Roasted Beet, Blood Orange, and Mandarin Salad can be stored in the refrigerator by simply covering it with plastic wrap or an airtight lid. In the fridge, it can keep for up to three days.
How to Freeze Roasted Beet, Blood Orange and Mandarin Salad:
It is not recommended to freeze this salad as the texture and taste of the ingredients may change significantly.
How to Reheat Roasted Beet, Blood Orange and Mandarin Salad (If Required):
It is not recommended to reheat this salad as the ingredients are meant to be consumed cold. However, if you prefer to have it at room temperature, simply remove it from the refrigerator 30 minutes before serving.
Can I use different types of oranges in this salad?
Yes, you can certainly use different types of oranges in this salad. Blood oranges and mandarins are recommended in the original recipe, but you could also try using navel oranges, Valencia oranges, or Cara Cara oranges.
How long will the roasted beets keep in the fridge?
The roasted beets will keep in the fridge for up to 5 days, so you can make them ahead of time and add them to the salad whenever you're ready to serve.
Can I add additional vegetables to this salad?
Yes, you can certainly add additional vegetables to this salad to customize it to your liking. Sliced avocado, roasted sweet potato, or chopped bell pepper would all be great additions
Your taste buds will be delighted by the roasted beet, blood orange, and mandarin salad because it is the ideal fusion of sweet and savory flavors. It makes for a nutritious and filling supper due to its high nutritional content and strong supply of vitamins. This salad is a great option whether you're looking for a quick and simple lunch or a wholesome side dish for supper.