Easy Beetroot & Orange Salad
Hello lovely people!
Yesterday was an absolute blast—my book signing at Waitrose Canary Wharf went so well! The food disappeared in no time, and I couldn’t be happier with all the love. I’ll be sharing some photos soon, so keep your eyes peeled. 😉
With all the buzz, I haven’t had much time in the kitchen lately. But when life gets busy, quick and simple dishes come to the rescue! One of my go-to creations this week was a beetroot and orange salad—so easy yet bursting with flavour.
Let me just say, I can’t get enough of beetroot. Last time, it starred in my comforting Borscht soup, but this time it’s gone raw and refreshing! Packed with vitamins and antioxidants, beetroot is one of those versatile veggies that works in just about anything.
Pairing beetroot with orange? Absolute genius. The orange adds a sweet, zesty brightness that makes the salad light and refreshing. For the dressing, I went a little exotic with a touch of spice and couldn’t resist sprinkling in some sesame seeds for that nutty crunch. I also tossed in toasted pecans for a bit of extra texture and indulgence.
The best part? No cooking required! This salad comes together in minutes—a perfect quick vegetarian lunch or dinner. And, of course, you can tweak it however you like. Add more ingredients, swap in your favourites—make it your own!
So, if you’re looking for a vibrant, healthy, and ridiculously easy recipe, this beetroot and orange salad might just become your new best friend. Enjoy! 🌱
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
2 beetroots, cut into matchsticks
2 oranges, cut into segments
1 handful of chopped parsley
1 tbsp toasted sesame seeds
1 handful of toasted pecan nuts
For the Dressing:
2 tbsp extra virgin olive oil
1/4 tsp cumin powder
1/2 tsp freshly ground black pepper
1 tbsp honey
2 tbsp orange juice
1 tbsp lime juice
a pinch of salt
Method:
1. Put all the ingredients of the dressing in a jar, put on the lid, shake, mix well and set aside.
2. In a large mixing bowl, put the beetroot and orange. Pour over the dressing and toss to mix well. Divide into equal portions and transfer to individuals plate or bowls. Sprinkle over chopped parsley, sesame seeds and pecan nuts.
