Beet Salad Recipe
Orange, Mint, Walnut, Borani Laboo, Walnut Dukkah, Pepitas, Baby Arugula, Lemon Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.
- 2
Preparing Oranges
While the beets are roasting, peel and segment the oranges. Remove any seeds and set aside.
- 3
Toasting Walnuts and Pepitas
In a dry skillet over medium heat, toast the walnuts and pepitas until golden, about 5-7 minutes. Stir frequently to prevent burning.
- 4
Making the Vinaigrette
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to taste.
- 5
Assembling the Salad
In a large bowl, combine roasted beets, orange segments, fresh mint leaves, and baby arugula. Drizzle with the lemon vinaigrette and toss gently. Top with borani laboo, toasted walnuts, and pepitas. Finish with a sprinkle of walnut dukkah.