betty's roasted beetroot and blood orange salad

Name: Betty's Roasted Beetroot and Blood Orange Salad
Prep time: 2 h
Yield: 6
Cuisine: Australian
Ingredients: - 8 - 10 beetroot, roasted; - 2 blood oranges, peeled and carefully segmented; - 1/4 cup pepitas; - 2 tablespoons olive oil - extra virgin; - 1 1/2 tablespoons red wine vinegar

3 Pinches

Betty Bramanis

Sydney

Updated on Oct 19, 2018

This is a real show stopper - it's red, glossy and super delicious! I always add pepitas (pumpkin seeds), tough you can leave them out if you're not a fan or don't have them handy. Roasted beetroots can be made ahead of time or even a few days earlier, just peel and keep in the fridge.

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prep time 2 Hr

cook time

method No-Cook or Other

yield 6-8 as a side dish

Ingredients

- 8 - 10 beetroot, roasted
- 2 blood oranges, peeled and carefully segmented
- 1/4 cup pepitas
- 2 tablespoons olive oil - extra virgin
- 1 1/2 tablespoons red wine vinegar

How To Make betty's roasted beetroot and blood orange salad

Step 1

Firstly, to roast your beetroot: Gently spray each one with oil, wrap in foil and bake in the oven for 45 minutes - an hour. Just like you would a baked potato. Let cool and peel (I recommend using gloves unless you want purple hand for weeks!).

Step 2

Chop your beetroot into large-ish chunks or eighths. Finally add everything else and carefully toss. Pour into a bowl and serve.
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