This beet and orange salad is a visual and nutritional spectacle. The nitrates from the beets, the flavonoids from the orange, and the omega-3 fatty acids from the walnuts create a combination that is as beautiful as it is nutritious. The honey and mustard vinaigrette integrates it perfectly.
Mediterranean
Beet, orange and walnut salad with honey vinaigrette
Roasted beet, orange segments and walnut salad with honey mustard vinaigrette. Colorful, vegetal and full of flavor.
- Spain
- Salad
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 5 g
- Fiber 5 g
- Carbohydrates 24 g
- Fat 14 g
- Sodium 180 mg
Story behind the dish
Preparation
Beet, orange and walnut salad with honey vinaigrette is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cooked beet in wedges.
- Have ready: 2 oranges, peeled into segments.
- Have ready: 80 g of walnuts.
- Have ready: 100 g spinach sprouts.
- Have ready: For the vinaigrette: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, salt and pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel and chop the beet into wedges (use gloves to avoid stains)
Peel and chop the beet into wedges (use gloves to avoid stains). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Peel the oranges and separate them into segments.
Peel the oranges and separate them into segments. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Toast the walnuts in a dry pan for 3 min
Toast the walnuts in a dry pan for 3 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the vinaigrette: beat all the ingredients until emulsified
Prepare the vinaigrette: beat all the ingredients until emulsified. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Arrange the sprouts at the base of the plate
Arrange the sprouts at the base of the plate. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Distribute the beets and orange segments
Distribute the beets and orange segments. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the toasted walnuts and sprinkle with the vinaigrette.
Add the toasted walnuts and drizzle with the vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
- Dress the salad just before serving so that the leaves do not lose their crunch.
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