Betty's Roasted Beetroot and Blood Orange Salad

Betty's Roasted Beetroot And Blood Orange Salad Recipe

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Betty Bramanis


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.


☆☆☆☆☆ 0 votes

6-8 as a side dish
2 Hr
No-Cook or Other


  • ·
    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


  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!).
  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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