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.