Blood Orange and Bake Beetroot Salad

by Natalie Ruggeri June 09, 2016 2 min read 0 Comments

Blood Orange and Bake Beetroot Salad

When life gives you blood oranges, you make the best Dammmmm salad everrrrrr!!! Not to brag but this is seriously the yummiest salad I think I've made to date! It's packed with superfood amazingness and of course yumminess! These lil bad boys were grown by yours truly, organic blood oranges that are just what the Dr ordered this time of year with their high vitamin C content and the red pigmentation of the blood orange contains "Anthocyanins" which have anti-inflammatory properties which can help the body to heal itself! So win win right here! xx

Ingredients

4 blood oranges

3 large beetroots (scrubbed and cut into thick slices)

1 tbls macadamia oil

1 1/2 cups of cooked quinoa 

3 cups baby spinach 

1/4 cup of pepitas

1/4 cup raisins 

1/2 cup chopped avocado

1/4 cup pine nuts toasted

salt and pepper to taste

Dressing

3/4 cup of greek  yogurt 

1 tsp garlic powder

1 tbls maple syrup

1 tbls macadamia oil

2 tbls blood orange juice

1 tsp cumin powder

salt and pepper to taste

Directions 

Preheat the oven to 180 degrees, line a baking tray with baking paper, juice one orange and mix it with the macadamia oil and salt and pepper in a large mixing bowl along with the cleaned chopped beetroot, stir it all until the beetroot is well covered, place the beetroot on the baking tray and place in the oven, bake for approx 25mins or until the beetroot is tender, let the beetroot cool. Toast the pine nuts by placing the nuts into a dry small frying pan, gently move the nuts around until they are browned all over, place on a plate to cool, To make the dressing place all of the dressing ingredients into a small mixing bowl, whisk it well until it's all well combined, peel and slice the remaining blood oranges into segments, add all of the remaining ingredients into a large mixing bowl, apart from the pine nuts, add the dressing and give it all a good stir until the salad is well coated with the dressing, serve it on a platter and finish it off with the toasted pine nuts and a bit of zest from the blood orange! Yummmm xx



Also in Nat's Creations

Red Velvet Pancakes
Red Velvet Pancakes

by Natalie Bailey May 03, 2020 1 min read 0 Comments

Read More
Carrot & Walnut Loaf
Carrot & Walnut Loaf

by Natalie Bailey April 26, 2020 1 min read 0 Comments

Read More
Taco Tuesday Bowl
Taco Tuesday Bowl

by Natalie Bailey April 21, 2020 2 min read 0 Comments

Read More