Taste a rainbow of colors with this vibrant and wholesome salad recipe featuring a medley of fruits and vegetables including fresh orange slices, roasted beets, hearty spinach, toasted nuts and shredded coconut with a homemade citrus dressing for the perfect finishing touch that is sure to impress.
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Ingredients
For the salad
· 1 medium/large beet, roasted
· olive oil (to coat beet)
· 2 oranges, cut into sections
· ¼ cup toasted coconut
· ½ red onion, sliced
· ¼ cup walnuts, toasted
· 2 tablespoons pumpkin seeds, toasted
· 2 cups spinach leaves or 2 handfuls
· Goat cheese (optional)
For the citrus dressing
· 1 tablespoon fresh orange juice
· 1 teaspoon balsamic vinegar
· 1 tablespoon olive oil
· ½ tablespoon honey
· Salt and pepper to taste
Method
Step 1: Preheat the oven to 400 degrees F.
Step 2: Brush the beet with olive oil, wrap with foil and place on a baking tray to roast for 45 minutes to 1 hour or until soft. Remove from heat and allow to cool. Using a paring knife, gently remove the skin from the beet and cut into slim wedges. You can use gloves to prevent staining on your hands.
Step 3: Peel the oranges. Stand the fruit upright on either of the flat ends and cut the peel, removing the white pith. Once the peel and pith have been removed, cut the orange into sections/segments by making slices on the membrane that separates each orange section. Remove the seeds and set aside.
Step 4: To make the dressing, combine the orange juice, balsamic vinegar, olive oil, honey, salt and pepper (to taste) and set aside.
Step 5: To make the salad, combine the roasted beets, toasted coconut, oranges, red onion, toasted walnuts, toasted pumpkin seeds, and spinach. When ready to serve, drizzle with citrus dressing and enjoy!