Beet-and-blood-orange salad with mint
This vibrant beet and blood orange salad with mint is a refreshing and flavorful combination of sweet, tangy, and herby flavors. Perfect for a light and healthy meal or as a side dish for any occasion.
Ingredients:
- 910g golden beets (about 10 medium beets), peeled and cut into 3/4-inch pieces
- 8 blood oranges
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/4 cup coarsely chopped mint
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Champagne vinegar
- 1 small shallot, minced
- 1 teaspoon honey
- 1/8 teaspoon sumac, plus more for sprinkling (see Note)
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 90g feta, crumbled (1/2 cup)
Instructions:
- Place the beets in a spacious steamer basket and steam until they are easily pierced with a fork, for approximately 15 minutes. Place the steamed beets into a bowl and allow them to cool down completely.
- Utilizing a keen knife, peel the oranges, ensuring to remove all of the bitter white pith. Cut the oranges into quarters lengthwise, then slice them horizontally about 1/3 inch thick. Combine the sliced oranges with the beets, parsley, and mint.
- In a small mixing bowl, whisk together the lemon juice, vinegar, shallot, honey, and 1/8 teaspoon of sumac. Gradually whisk in the olive oil and season with salt and black pepper. Pour the prepared dressing over the salad and gently toss to combine. Add the feta cheese and toss once more. Sprinkle some sumac over the salad before serving.
Summary:
- Calories: 2219 kcal
- Fat: 141 g
- Protein: 37 g
- Carbs: 228 g
- Potassium: 5077 mg
- Magnesium: 353 mg