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This dazzling seasonal salad brings together the earthy goodness of beets with sweet citrus for a dish that's both wholesome and eye-catching. Soft roasted beets and plump orange pieces rest on spicy greens, while smooth feta and toasty walnuts add depth and crunch. The homemade orange dressing pulls it all together with zesty, bright flavors that work magic with each ingredient, creating a balanced mix that'll wow your taste buds.
I stumbled upon this flavor mix at a tiny Mediterranean spot down the street. I've played around with it countless times at home, and now this version is what I always make when friends come over. They never fail to ask how I made it.
Stellar Ingredients
- Fresh beets: Look for ones that feel heavy with smooth skin and no soft spots.
- Navel oranges: They work great since they don't have seeds and offer the right mix of sweet and tangy.
- Baby spinach and arugula mix: Gives you that spicy foundation that handles the other bold flavors well.
- High quality feta cheese: Brings a salty creaminess. Try to grab Greek feta for the real deal.
- Fresh walnuts: Give that must-have crunch warm them up a bit to bring out their flavor.
- Extra virgin olive oil: Makes your dressing smooth pick one that tastes fruity and mellow.
- Dijon mustard: Keeps your dressing from splitting while adding some flavor depth.
Putting It Together
- Beet Preparation:
- Wash your beets well, then wrap each one in foil. Bake at 400°F until you can easily stick a knife through them.
- Orange Supremes:
- Trim off the orange skin and white pith, then cut between the membranes to get pretty orange slices.
- Dressing Creation:
- Put all your dressing stuff in a jar and shake it hard until it's all mixed up.
- Final Assembly:
- Put down your greens first, add sliced beets and orange pieces, then sprinkle with crumbly feta and toasted walnuts.
- Finishing Touches:
- Pour your fresh dressing over everything and toss it all together lightly.
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Great Pairings
This colorful salad goes great with some grilled chicken or fish if you want a full meal. Add some crusty bread and a glass of cool white wine for a perfect light lunch.
Change It Up
Switch things around based on the season try yellow beets in spring, toss in fresh herbs during summer, add some roasted squash in fall, or use blood oranges in winter. You can swap the cheese for goat or blue cheese, or try pecans or pistachios instead of walnuts.
Keeping It Fresh
Keep your cooked beets in their own sealed container for up to five days. Store your orange pieces separately so they don't turn everything pink. Mix your dressing right before using or keep it in the fridge for about a week.
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I've been making this salad for years now, and I've learned that when you take basic ingredients and pair them thoughtfully, you end up with something truly special. I love how each flavor stands out while still working together. It's always a hit when I serve it to family and friends.
Frequently Asked Questions
- → How many days will this salmon bowl stay good?
- The bowl stays good for three days when kept in a sealed container in your fridge.
- → Can I swap in different rice?
- Sure, jasmine rice works best, but any rice type will do fine for making the crunchy rice part.
- → Where do I get chili crisp?
- You can grab chili crisp at Trader Joe's, or try making your own with basic kitchen stuff you might already have.
- → What can replace Persian cucumbers?
- You can use one big English cucumber instead of Persian cucumbers in this dish.
- → Can I make this bowl ahead of time?
- Absolutely, this bowl is great for planning meals ahead and stays fresh up to three days in the fridge.