It's tasty, delicious, healthy, yet this salad, inspired by Antony Bourdain's kitchen, will easily become your new fave main course.
If you're not info intermediate fasting or juicing, and you're looking for something that will shake things up in the kitchen, this is the recipe for you.
The beauty lies in the simplicity, so put your chef hat on, and start by getting the basic ingredients.
Ingredients for the Roasted Beet, Orange, & Shaved Onion Salad
4 medium beets
2 tablespoons fresh lemon juice
1 medium red onion, very thinly sliced
Olive oil, for drizzling
Black pepper, freshly cracked
1/4 cup cilantro or mint
4-6 cups salad greens
Preparing your new favourite salad
First, preheat your oven to 200 degrees Celsius.
Trim the tops and roots off the beets, but leave the skin. Wash the beets and wrap each beet in a foil. Place the wrapped beets onto a baking tray and stick them in the oven for about 1 hour or until the beets are soft when pierced with a knife.
You could also boil the beets, but they won't be as flavorful as the roasted variety because the sugars won't caramelize as much.
To cook beets, place them in a pot and cover with water. Add a couple of tablespoons of vinegar, and cook for about 45 minutes, or until tender.
Using a sharp knife, peel all the skin and bitter white pith off the oranges. Slice the oranges into rounds and then cut them down the middle into half-moons.
Remove all the seeds and place the slices in a bowl, and sprinkle with lemon juice.
Trim the top and roots off the onion, peel, and slice into thin rounds. You want paper-thin pieces so that the flavor of raw onions doesn't overpower the rest of the salad.
If your onions are a bit thicker, you can get rid of some of the heat and bite by rinsing them well under some cold running water for a couple of seconds.
Once the beets are cool enough to handle, peel the skin. It should slip off quite easily. Slice the beets into thin rounds. If you want more textures in your salad, cut the beets into small, chunky wedges.
Plate up by layering the beets, oranges, and onions. Finish up with a generous drizzle of olive, salt, and fresh black pepper. Garnish with cilantro.
If you're going to use leafy greens, whisk together a couple of tablespoons of orange and lemon juice with olive oil and drizzle over the salad before serving to keep the things from running dry.