This vegan Beet and orange salad is a refreshing and nutritious salad that’s perfect for any season. Is not only delicious but also packed with nutrients.
One of the great things about this vegan beet and orange salad is its versatility. You can customize this salad to your liking by adding or substituting ingredients.
I love to prepare a vegan salad salad like this one when I’m receiving vegan friends at home during the summertime. You’ll be surprised by how tangy and sweet it is.
This recipe is super quick and simple to make, the most time consuming time probably is separating the oranges segments, but if you don’t have time, just buy the canned segments instead!
Either way, there’s a quick tutorial on my FAQs section below on how to segment oranges. Check it out!
Cooking Time
- Preparation: 15 minutes
- Total time: 15 minutes
Servings
- 2 servings
Ingredients list
2 cups cooked beets, cut into 1-inch cubes
1 orange, supremes segmented
¼ cup radishes, thinly sliced
½ tablespoon extra virgin olive oil
2 tablespoons mint leaves
Salt and pepper to taste
How to make a Beet and Orange Salad
- To segment the orange, place it sideways on a chopping board and cut off the top and bottom with a very sharp knife.
- Place the orange with the flat cut part facing down. Slice the peel away around the orange by cutting downwards.
- Flip orange and slice off any remaining white pith.
- Hold the orange over a bowl and slice the supremes directly next to a membrane. Make a second slice next to the opposite membrane on the slice. The slice should easily fall or be pulled out. Repeat the process with the whole orange.
- In a serving bowl, add all ingredients and season with salt and pepper. Toss and serve.
Storage
Leftover vegan beet and orange salad can be stored in an airtight container for up to 3 days. However, for the best flavor and texture, it is recommended to consume the salad immediately after tossing.
What to serve with
There are many delicious Italian dishes to serve along with mushroom and spinach pasta. You can serve this beet and orange salad with:
FAQs
How to segment oranges?
Segmenting oranges into supremes is a technique that involves removing the individual citrus segments from the surrounding membranes. Here’s a step-by-step guide on how to segment oranges supremes:
- Start by selecting a ripe and firm orange. Use a sharp knife to slice off the top and bottom of the orange, exposing the flesh.
- Stand the orange upright on one of the flat ends and carefully slice away the peel and pith, following the curve of the fruit from top to bottom. Make sure to remove all the white pith to expose the vibrant orange flesh.
- Once the orange is peeled, hold it in one hand over a bowl or plate to catch any juice that may drip.
- Take the knife and cut alongside the membrane on one side of a segment. Angle the knife inward, towards the center of the orange, and slice towards the center of the fruit, stopping at the center membrane.
- Repeat the same process on the other side of the same segment, cutting alongside the adjacent membrane.
- Gently lift out the segment, which should come out easily if you’ve cut along the membranes correctly. Repeat this process for each segment until all the supremes are removed.
- As you work, you can squeeze the leftover membranes to extract any remaining juice into the bowl or plate.
- Once you have segmented all the oranges, you can use the supremes in salads, desserts, or enjoy them as a fresh and juicy snack.
Segmenting oranges into supremes may take a bit of practice, but with some patience and careful knife work, you’ll be able to master this technique. Enjoy the bright and flavorful citrus segments in your recipes!
How to cook beets?
To cook beets, follow these steps:
- Start by washing the beets thoroughly under running water to remove any dirt or debris.
- Trim off the beet greens, leaving about an inch of the stems intact. You can save the greens for another use, such as sautéing or adding them to salads.
- Place the beets in a pot and add enough water to cover them.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and let the beets simmer.
- Cook the beets until they are tender when pierced with a fork or a knife. This can take anywhere from 30 minutes to 1 hour, depending on the size of the beets.
- Once the beets are cooked, remove them from the pot and drain the water.
- Let the beets cool slightly, then peel off the skin. You can use your hands or a paring knife to gently remove the skin. The skin should come off easily.
- Trim off the remaining stems and root ends of the beets.
- At this point, the beets can be sliced, diced, or used in your desired recipe.
If you prefer to roast the beets, you can wrap them in foil after washing and place them in a preheated oven at 400°F (200°C). Roast the beets for about 45-60 minutes, or until they are tender. Let them cool before peeling and using them.
Cooked beets can be enjoyed on their own, added to salads, used in soups, or incorporated into various recipes. They are versatile and add a vibrant color and earthy flavor to your dishes.
How long does it take to roast beets?
Roasting beets usually takes around 45-60 minutes, depending on their size. To check if they’re done, insert a knife into the center of the beet. If it goes in easily, the beets are done.
What tastes best with beets?
Beets taste best when paired with ingredients that complement their earthy and slightly sweet flavor. Some of the best flavor combinations include:
- Goat cheese: The tangy and creamy flavor of goat cheese pairs wonderfully with the earthiness of beets.
- Citrus fruits: Oranges, lemons, and grapefruits provide a refreshing and citrusy contrast to the beets, balancing their flavor.
- Nuts: Walnuts, pecans, and almonds add a delightful crunch and nutty flavor that complements the beets well.
- Leafy greens: Mixing beets with fresh greens like arugula, spinach, or mixed lettuce adds a fresh and crisp element to the salad.
- Balsamic vinegar: The sweetness and acidity of balsamic vinegar can enhance the natural sweetness of beets, creating a well-rounded flavor profile.
Remember, taste preferences can vary, so feel free to experiment and discover your own favorite beet combinations!
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Beet and Orange Salad
Ingredients
- 2 cups cooked beets cut into 1-inch cubes
- 1 orange supremmes segmented
- 14 cup radishes thinly sliced
- 1/2 tablespoon olive oil extra virgin
- 2 tablespoons mint leaves
- salt and pepper to taste
Instructions
- To segment the orange, place it sideways on a chopping board and cut off the top and bottom with a very sharp knife.
- Place the orange with the flat cut part facing down. Slice the peel away around the orange by cutting downwards.
- Flip orange and slice off any remaining white pith.
- Hold the orange over a bowl and slice the supremes directly next to a membrane. Make a second slice next to the opposite membrane on the slice. The slice should easily fall or be pulled out. Repeat the process with the whole orange.
- In a serving bowl, add all ingredients and season with salt and pepper. Toss and serve.
