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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Recipe Information
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
Instructions
1. Preheat the oven to 200°C (400°F).
2. Wash the beetroot thoroughly, pat them dry, and wrap each beet individually in aluminum foil.
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.
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.
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.
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.
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.
8. Drizzle the salad with the prepared dressing, ensuring everything is evenly coated.
9. Roughly chop the parsley and sprinkle it over the salad. Scatter the pistachios on top for a crunchy finishing touch.
10. Serve immediately and enjoy this colorful, flavorful salad!
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 59.9 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
