Orange and Cumin Beet Salad
This salad pairs roasted beets with fresh oranges, a cumin-spiced vinaigrette, and fresh herbs. It’s a beautiful make-ahead dish that’s rich in antioxidants, fiber, and flavor — a great starter, side, or light lunch.
Total Time:
Prep Time:15 minutes
Cook Time:45 minutes (if roasting beets)
Total Time:1 hour (can use pre-cooked beets to save time)
Ingredients
For the Salad:
4 medium beets (red or golden), roasted and sliced
2 large oranges (or 3 small), peeled and segmented
1/4 red onion, very thinly sliced
2 tbsp fresh mint or parsley, chopped
Optional: 1/4 cup crumbled feta or goat cheese
Optional: 2 tbsp toasted walnuts or pistachios
For the Cumin Vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp orange juice (from segmented oranges)
1 tbsp lemon juice
1 tsp honey or maple syrup
1/2 tsp ground cumin
Salt and black pepper, to taste
Instructions:
1. Roast the Beets (if needed):
Preheat oven to 400°F (200°C).
Wrap beets individually in foil and roast for 40–50 minutes until fork-tender.
Let cool, peel, and slice into rounds or wedges.
2. Prepare the Vinaigrette:
Whisk together olive oil, orange juice, lemon juice, honey, cumin, salt, and pepper until emulsified.
3. Assemble the Salad:
Arrange beets and orange segments on a plate or shallow bowl.
Scatter red onion slices and herbs on top.
Drizzle with cumin vinaigrette.
Add optional toppings like cheese or nuts.
4. Serve or Chill:
Serve immediately or refrigerate for up to 24 hours — the flavors deepen over time.
Tips & Variations:
Use pre-cooked beets: (vacuum-packed or steamed) for faster prep.
Try blood oranges or grapefruit: for a twist in flavor and color.
Add arugula or baby spinach: to turn it into a green salad.
Cumin seeds: Toast and grind whole cumin seeds for a more intense flavor.
Nutritional Information
Calories:180 kcal
Protein: 3g
Carbohydrates: 20g
Fat: 10g
Fiber: 5g
Sugar: 12g (natural sugars)
Sodium:150mg