Ingredients
Scale
- 3 oranges
- 10 oz (300 grams) vacuum-packed roasted beetroot (about 4 beets)
- ⅓ cup walnuts, toasted
- 2 spring onions, finely sliced
- 2 tablespoons fresh parsley, chopped
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice or apple cider vinegar
- ½ teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- ⅓ teaspoon ground cumin
- ¼ teaspoon cumin seeds (optional)
- ½ teaspoon sea salt (or to taste)
- ⅛ teaspoon black pepper
Instructions
- Peel and slice the oranges into half rounds.
- Drain and slice the beetroot into 1 cm thick rounds.
- Arrange overlapping slices of orange and beetroot on a serving plate.
- Scatter toasted walnuts, sliced spring onions, and parsley on top.
- Combine dressing ingredients in a jar and shake well.
- Pour dressing evenly over the salad before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use ripe oranges for the best flavor.
Toast walnuts just before serving for added crunch.
Keep dressing separate until ready to serve for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 6
- Cholesterol: 0