Roasted Beet and Blood Orange Salad
Roasted beets meet juicy blood oranges, creamy feta, and crunchy pecans in this refreshing salad. The earthy sweetness of the beets, the bright citrus, and the richness of feta come together into a bold flavored salad. It also shines when served as part of an Einkorn grain bowl. Give it a try!
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Equipment
- large bowl
- cutting board and sharp knife
- Air Fryer - (optional)
- Kitchen Gloves - (optional)
Ingredients
Salad Ingredients
- 4 medium beets
- ¼ cup shallots - finely chopped
- ½ cup pecan nuts - roughly chopped, 55g
- 2 blood oranges
- ½ cup feta cheese - crumbled, 85g
- ½ cup chopped parsley
Dressing Ingredients
- 1 tbsp olive oil
- 1 ½ tbsp white balsamic vinegar
- ½ tsp salt
- pepper - freshly ground
Einkorn
- 1½ cups whole Einkorn berries
- 3 cups vegetable broth
- 1 small clove garlic
Instructions
- Roast Beets Scrub your beets if needed. Rub them with a small amount of olive oil and wrap them well in aluminum foil. Roast the beets at 200°C (400°F) for 50-70 minutes. Leave to cool to room temperature. After that, they peel really easily.
- Toast Pecans Toast your pecans in a dry skillet over medium low heat. Shake them about a couple times to ensure even browning. Once they're nicely browned and toasty, transfer the nuts to a small bowl to cool down quickly and prevent burning. Let them cool down completely.
- Cook Einkorn (optional) If you want to serve this as a grain bowl, cook your Einkorn while the beets are roasting. Add the whole Einkorn berries, vegetable broth and crushed garlic clove to a small saucepan and bring to a boil. Reduce to a gentle simmer and cook for 20-25 minutes or until the Einkorn is al dente. Drain if needed.
- Assembly Chop the beets into small, bite sized pieces. Peel and segment the blood oranges. and cut them into similar sized pieces. Finely chop the shallots and parsley and toss everything together with the dressing ingredients. Let it sit for a few minutes to soften the sharpness of the onions. When you're ready to serve, crumble the feta and roughly chop the toasted pecans. Toss again carefully.
Notes
- In my experience, pink stains from roasted beets wash off easily, due to the olive oil. But you can wear gloves if you want of course.
- You can roast the beets in the oven but I prefer to use my instant pot with the air fryer lid. It preheats in a literal minute and uses a lot less electricity.
- This salad is great on its own as a light lunch or as a side. My favorite way to eat this is as a grain bowl, on top of a bed of cooked Einkorn.
- Leftovers store well in the fridge for 2-3 days. The flavors will merge evenly, making the leftovers even better the next day. The pecans might soften a tiny bit, but the salad will still taste delicious!
Servings: 4
Calories: 484kcal