Beet and Orange Salad
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.
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.
Notes
Storage: Leftover 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.