Orange Bocconcini and Beetroot Salad
Bright, zesty, and bursting with vibrant flavors, this Orange Bocconcini and Beetroot Salad is a true celebration of fresh, wholesome ingredients. Perfectly roasted beetroot pairs harmoniously with juicy orange slices, creamy bocconcini, and a medley of crisp mixed greens. A delicately balanced homemade dressing of olive oil, balsamic vinegar, and honey elevates each bite, while chopped parsley and crunchy pistachios provide a delightful finishing touch. This salad isn't just a feast for the palate—its stunning colors make it a feast for the eyes as well, making it an ideal dish for dinner parties, brunches, or any occasion that needs a touch of elegance. Ready in under an hour and packed with nutrients, this recipe is perfect for those seeking a healthy yet indulgent addition to their table. Enjoy it as a light main or a show-stopping side!
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Ingredients
- 3 medium-sized beetroot
- 2 tablespoons olive oil
- 200 grams bocconcini
- 2 oranges
- 100 grams mixed salad greens
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley
- 2 tablespoons pistachios
Directions
Step 1
1. Preheat the oven to 200°C (400°F).
Step 2
2. Wash the beetroot thoroughly, pat them dry, and wrap each beet individually in aluminum foil.
Step 3
3. Place the wrapped beets on a baking tray and roast in the oven for 35-40 minutes, or until tender when pierced with a fork. Remove from the oven and allow to cool.
Step 4
4. Once the beets are cool to handle, peel off the skins by rubbing them gently with a paper towel. Cut the beets into wedges and set aside.
Step 5
5. While the beets are roasting, prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
Step 6
6. Peel the oranges and slice them into rounds. Alternatively, segment the oranges by cutting between the membranes to release the segments, removing any seeds.
Step 7
7. In a large serving bowl, arrange the mixed salad greens as the base. Layer the roasted beet wedges, orange slices or segments, and bocconcini over the greens.
Step 8
8. Drizzle the salad with the prepared dressing, ensuring everything is evenly coated.
Step 9
9. Roughly chop the parsley and sprinkle it over the salad. Scatter the pistachios on top for a crunchy finishing touch.
Step 10
10. Serve immediately and enjoy this colorful, flavorful salad!
Nutrition Facts
| Serving size | (1005.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1134.7 |
| Total Fat 70.1g | 0% |
| Saturated Fat 25.4g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 100mg | 0% |
| Sodium 1846.2mg | 0% |
| Total Carbohydrate 87.9g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 59.9g | |
| Protein 46.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 920.0mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2271.3mg | 0% |
Source of Calories