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betty's roasted beetroot and blood orange salad

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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.

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

  • 8 - 10 beetroot, roasted
  • 2 blood oranges, peeled and carefully segmented
  • 1/4 cup pepitas
  • 2 tablespoons olive oil - extra virgin
  • 1 1/2 tablespoons red wine vinegar

How To Make betty's roasted beetroot and blood orange salad

  • 1
    Firstly, 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!).
  • 2
    Chop 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!
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