Red Beet Salad recipe with orange, feta cheese and mint, what’s not to love. To begin with, the taste and texture followed by health benefits and support of detoxification. The idea of eating and cleansing suits me fine with these five reasons.
- Colour attraction, deep burgundy red (all natural beetroot juice is a red food and beverages colouring).
- Sweet slight earthy taste and crunchy texture
Whether you roast it whole, blend into a classic soup or drink as juice like the Olympians does – beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan. (source link: BBC Good Food – Beetroots)
And that sums it up why I keep buying this power food with this recipe I finally had the whole family fully agreeing not to overlook this green but to make this Red Beet Salad with orange, feta cheese and mint recipe more often. The Beetroot has achieved superfood status, according to scientist claimed beetroot juice is capable of boosting athletic performance. Read more: “Boom time for beetroot” DailyMail online article.
For the balsamic mustard dressing with fresh herbs, I choose to add a Dutch touch with “Groninger mosterd, grof & pittig” whole seed, grainy mustard for a different flavour and sharpness complementing the beets. I used to whisk everything together but it is much easier to put all dressing ingredients in a jar and give it a good shake, the dressing will thicken nicely blending everything together.
Pour the dressing over the beets first and mix before tossing in the orange segments, as you can see on the photo image the beet juice bleeds very quickly coating everything in red. What you can’t see, smell or taste, unfortunately, is the ‘cheese’, at the local Turkish supermarket shop I bought their artisan-made sheep cheese for the first time and it was so much better than the standard supermarket packed versions.
Red Beet Salad recipe with orange, feta cheese and mint
By June 4, 2014Published:
- Yield: 4 Servings
- Prep: 20-25 mins
A very refreshing and satisfying red beet salad, with a balsamic mustard herb dressing
- 5 small red beets pre-cooked pack
- 2 small oranges peeled and segmented
- 1 thick slice feta cheese goat or sheep cheese
- 2 tablespoons mint finely sliced
- 1/2 small onion diced finely
- 1 clove garlic minced finely
- 1/2 cup olive oil extra virgin or light
- 1 tablespoon mustard wholeseed mustard, dijonaisse
- 1 tablespoon balsamic vinegar red/dragon vinegar, Chinese black vinegar, rice vinegar
- 1/2 tablespoon honey or fine sugar
- salt & pepper to taste
- handful mix fresh herbs 2 sprigs each; oregano, rosemary, basil, chopped finely
- 6-8 leaves Mint sliced finely, garnish
- Cut beets in slices and sticks (aka strips or batons) first, then dice set aside in a bowl. Peel and segment the orange removing all white pith and pits thoroughly, a bit of tedious work but worth the effort, place on top of the beets and mix.
- Balsamic-mustard dressing: Cut the onion and dice finely, mince garlic, slice finely all the herbs. In a bowl add the onion and garlic pour the vinegar on top and let it blend first, than add the mustard, olive oil followed by the chopped herbs. Whisk to emulsify everything together or give it a good shake in a jar. Add salt & pepper to taste and any adjustments if needed.
- Pour the dressing generously over the diced beets and mix everything together let it stand to blend in the flavors. Then add the orange segments gently mixing them in and arrange on a plate, crumble feta cheese on top and just before serving scatter the finely sliced mint.
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