betty's roasted beetroot and blood orange salad
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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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yield
6 -8 as a side dish
prep time
2 Hr
method
No-Cook or Other
Ingredients For betty's roasted beetroot and blood orange salad
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8 - 10 beetroot, roasted
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2 blood oranges, peeled and carefully segmented
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1/4 cup pepitas
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2 tablespoons olive oil - extra virgin
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1 1/2 tablespoons red wine vinegar
How To Make betty's roasted beetroot and blood orange salad
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1Firstly, 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!).
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2Chop your beetroot into large-ish chunks or eighths. Finally add everything else and carefully toss. Pour into a bowl and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Roasted Beetroot and Blood Orange Salad:
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