Beet & Orange Salad
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Cook time: 
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Serves: 3 servings
 
What You'll Need
  • 2-3 large beets
  • ½ red onion (thinly sliced)
  • 1 sumo orange (or navel) peeled and sectioned
  • 2-3 fresh mint leaves
  • Dressing
  • ¼ cup sesame oil
  • the juice of 1 lemon
  • 1 tbs. sesame seeds
  • 1 pinch of salt
Instructions
  1. To a medium-sized pot, add the raw beets and fill the pot with enough water so they are covered.B
  2. Bring to a boil, then reduce to a simmer for about 20 minutes (or until you can easily stick a fork through )
  3. Drain, then set aside to cool.
  4. In a small bowl, combine the vinaigrette ingredients and whisk to combine.
  5. Cut each orange wedge into bite sized pieces. (I cut mine into thirds).
  6. Take each beet and remove the outer skin (this should come off pretty easily, but if you don't want to stain your hands wear gloves). Then cut in half, then into thin slices.
  7. In a medium-sized bowl, combine the oranges, minced mint, beets and onion then drizzle with the vinaigrette and toss to combine.
  8. Place in the refrigerator for about 15-20 minutes before serving!
Recipe by The Blonde Chef at https://www.theblondechef.com/beet-orange-salad/