Beetroot and Orange Salad

This raw beetroot and orange salad recipe is easy, fresh and packed with flavour. Tossed with red onion, fresh parsley and mint, this salad makes a terrific winter side dish.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 233 kcal
Autor elle


For the salad:

  • 4 medium beetroot (600 g), peeled and coarsely grated or julienned
  • 3 large oranges, peeled and sectioned (or thinly sliced)
  • 1/2 small red onion, thinly sliced (or whole one if really small)
  • 3 tablespoons coarsely chopped flat-leaf parsley (about 1/2 small bunch)
  • 3 tablespoons coarsely chopped mint (about 1/2 small bunch)

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Finely grated rind and juice of ½ lemon (1 1/2 tablespoons)
  • 1 small garlic clove, minced
  • sea salt and freshly ground pepper, to taste

To garnish (optional):

  • nigella seeds (black cumin)
  • sumac


  1. In a small bowl, whisk together the dressing ingredients and set aside.
  2. In a large bowl, combine the beetroot, orange, onion and herbs, drizzle with the dressing and toss to combine. Season with salt and pepper, to taste. Garnish with a sprinkle of nigella seeds and sumac, if desired.
  3. Letting the salad stand before serving allows the flavours to meld. Leftovers can be stored in a airtight container in the fridge and also taste delicious the next day.
  4. Enjoy!