Very easy

Beetroot, orange and walnut salad

Name: Beetroot, orange and walnut salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 500 g Beetroot (cooked); 360 g Orange (2); 80 g Walnuts; 120 g Rocket; 15 g Mustard; 20 ml Vinegar; 35 ml Extra virgin olive oil; 3 g Salt; 1 g Black pepper

Total time20 min Preparation and possible waiting 15 min · Cooking 5 min

Preparation and possible waiting: 15 min · Cooking: 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Nuts: Ingredient to check: Walnuts. Mustard: Ingredient to check: Mustard. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A colourful salad of roasted beetroot, citrus and toasted walnuts.

Jump to steps

15 minpreparation and possible waiting

5 mincooking

4servings

1.235 kcalwhole recipe

309 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 20 min Preparation and possible waiting 15 min · Cooking 5 min

Preparation and possible waiting: 15 min · Cooking: 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Salad 15 to 30 minutes Mediterranean

Allergens

View full classification 23 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Toasting

Appliances

Frying panKitchen knife

Cuisine

MediterraneanHome-style

Season

Winter

Occasion

Everyday menu

Nutrition

High in vitamin CAnti-inflammatory

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Beetroot cooked 500 g
Orange 2 360 g
Walnuts 80 g
Rocket 120 g
Mustard 15 g
Vinegar 20 ml
Extra virgin olive oil 35 ml
Salt Approx. ½ level tsp of fine salt 3 g
Black pepper 1 g

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Let’s get cooking

Method

Cut the beetroot into wedges and segment the oranges over a bowl to catch the juice. Squeeze the membranes to obtain 30 ml juice from those same oranges.
Toast the walnuts in a dry pan for 4 minutes.
Whisk mustard, vinegar, the 30 ml orange juice, oil, salt and pepper. Toss with rocket, beetroot and orange; finish with walnuts.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.