Beet and Blood Orange Salad
A festively colored salad that is particularly wonderful in winter, after the arrival of blood oranges. Also makes a wonderful vegetarian salad, when used atop freshly washed Boston lettuce.
- 2 pounds mix of red and golden beets (about 10 medium beets), peeled and cut into ¾-inch pieces
- 8 blood oranges
- ¼ cup flat-leaf parsley, coarsely chopped
- ¼ cup mint, coarsely chopped
- 5 ounces goat cheese, crumbled
Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer beets to bowl and let cool.
Peel oranges with knife, removing all the white pith. Quarter the oranges lengthwise, and then slice crosswise, making sure to remove the seeds. Add oranges to beets, along with parsley and mint. Garnish with goat cheese before serving.
Blood Orange and Roasted Beet Salad
This roasted yellow and red beet salad recipe with blood oranges and walnuts is as delicious, vibrant, and fresh as it looks.
Beautiful seasonal oranges are sliced and layered with roasted beets in an orange & thyme vinaigrette and garnished with chopped walnuts. Add a little goat cheese if you want some extra punch.
Blood oranges only come around in the winter. Substitute any orange variety during a different season or if you can't find them. Blood oranges may be the prettiest and most unique looking oranges but they are not the sweetest. Try cara cara oranges if you see them - so delicious and sweet.
TIP: The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful.
Serve this light beet and blood orange salad with an asparagus soup for a light meal, or serve it as an appetizer for a complementary main dish.
You May Also Like
If you like this recipe you may also like these colorful and tasty beet dishes:
Things in My Kitchen
- - Set of 3, affordable and they whisk up vinaigrettes and eggs easily. - 12 x 18. Used for baking and roasting nearly anything & everything.
Beets and blood oranges with mint and orange flower water
When Nancy Silverton spots a caprese salad on a menu in winter, she says, “I don’t stay in that restaurant.” Nothing is a surer sign of seasonal insensitivity than the routine tomato-basil-mozzarella assemblage offered up in months with R in them.
But when Silverton needed a simple salad for the new Pizzeria Mozza, she took that summer standard, winterized it and created a sensation. Her winter caprese does not rely on pallid, out-of-season tomatoes, rubbery mozzarella and basil leaves with jet lag. The tomatoes are a special local variety, roasted on the vine to intensify the flavor and juiciness. The cheese is either a sumptuous, locally made burrata or buffalo bocconcini from Italy. A hand-pounded, bright pesto augments snippings of the fresh herb.
Never in all of history have cooks had such easy access to any ingredient at any time of year. But after years of reveling in flouting nature, more and more are understanding that salads need to change with the pages on the calendar. If something is not naturally in peak season, it needs to be tweaked. And if you can work with what is best and brightest at the farmers market, you will create something even livelier.
Always, though, salads need to be attuned to appetites. What people naturally crave in the coldest months bears about as much resemblance to a salade nicoise as hot chocolate does to a Fudgsicle.
Winter salads carry a different weight from those in other months. They are less likely to be a main dish, more likely to be counted on to offset the richness in the rest of the meal. And the element of surprise is never more essential.
THE signature salad at Maremma in New York City is a perfect example. Mingling mellow lettuce with softly scrambled eggs and chunks of pancetta with a whiff of fresh herbs, insalata Pontormo is robust but delicate, filling but still light. It echoes the quintessential French winter salad with frisee, lardons and poached egg but takes it to another, very Italian level.
Cesare Casella, the chef-owner who dreamed it up and named it after a favorite Florentine painter, keeps it on the menu year-round. But it really is the ideal winter salad, soothing and warming in the color green. You could eat it before a plate of osso buco, or all by itself as supper, and feel equally satisfied.
Other winter salads are much more season-specific, mingling citrus, pomegranate, dried fruits, nuts and other ingredients that are so essential to a winter larder. Combinations that would seem polar in summertime are ideal now, and probably no one understands that more vividly than Suzanne Goin of Lucques and A.O.C.
“My idea of salad in winter is similar to my take on salad in general,” she says. “It’s a way of celebrating what’s around now. I’m a big fruit-and-vegetable fan, and that becomes the focus for me.”
Goin has a whole philosophy of how ingredients should come together, how cravings shift with the seasons and, most important, how to make the most of everything at its peak. She uses an abundance of the citrus currently in markets, for instance, but she does not stop with tangerine segments or squeezed blood oranges she uses both the juice and the pulp to get maximum effect.
“I always want dressings to be juicy,” she says. As a counterpoint to rich entrees, citrus is “bright and not heavy.”
Goin believes all ingredients should be mixed with an equal hand, rather than letting greens dominate as they do in other seasons the nuts and pomegranates should rival the arugula in a given bowl.
“I like things when everything tastes integrated,” she says. So she is obsessed with balance, with harmonizing bitter and sweet flavors and ingredients, with making the most of winter fruits that are too often relegated to breakfast and dessert.
In her thinking and her compositions, Goin approaches salads as cornucopias, with maximum ingredients spilling out together on the plate, but always with integrated flavor.
A favorite combination of roasted beets with blood oranges (or tangerines) starts out like a predictable winter ensemble but takes a turn for the vibrant with fresh mint and orange flower water, with more citrus in the vinaigrette.
(To make using citrus easier, she has learned, thanks to her pastry department, that the bitter pith can be easily whisked off the peeled fruit with a clean scrubby.)
Like Silverton, Goin also understands how to maximize the flavors in salads by cooking ingredients rather than reaching only for raw components.
PEARS that she would toss in freshly sliced any other time of year are more likely to be caramelized, for a sweeter, darker contrast with other ingredients in a salad bowl. She also mashes some of the roasted pears into the vinaigrette, so that “you get the flavor all through the salad.”
Adding richness is another way to turn a salad wintry, since this is the season for rib-sticking food. Goin reaches for duck confit, jamon serrano and white anchovies in various salads as well as ricotta salata and other cheeses. If she uses a nut, she uses an oil made from the same nut in the dressing.
Andrew Carmellini, chef and partner at A Voce in New York City, takes the same approach with his winter salad, in which cheese, black truffles and house-cured duck bresaola are tossed with bitter radicchio Castelfranco, a variety that looks like a cream-colored cabbage rose flecked with red and has flatter leaves than the more common radicchio Chioggia, the deep-red, ball-shaped kind. But his signature salad is an even better example of green in wintertime.
Insalata A Voce is an amalgam of watercress and thinly sliced green apples, celery and fennel, with plump golden raisins for a touch of sweetness and toasty Marcona almonds from Spain for crunch.
It seems like a straightforward combination, but it includes lemon zest, lots of cracked black pepper and is finished with a combination of fine, dry bread crumbs with grated pecorino or Parmigiano cheese. Every bite is a party.
Nancy Silverton’s caprese has the same effect for different reasons. She says the idea for winterizing came from her partner, Mario Batali, who thought more salads and antipasti were needed on the menu at Pizzeria Mozza. She decided to use the same elements as in summertime but deepen the flavors, first by roasting the tomatoes on the vine -- either Sweet 100 from Del Cabo in Baja California or Roma or cherry.
Set on a rack in a 200-degree oven, they soften and intensify in three to six hours, depending on the size.
The basil is also from Del Cabo it’s a very flavorful variety that Silverton says is saved from bitterness by using a mortar and pestle rather than a blender or food processor to turn it into pesto. And the cheese is burrata, the creamy mozzarella, from a cheese maker in Pico Rivera. Or it could be the small bites of buffalo bocconcini from Italy.
Replicating the caprese is easy at home: Cut the burrata in quarters or in half (depending on whether each piece is 8 ounces or 16 ounces). Lay each on a plate cut-side up, sprinkle it with sea salt, spoon the pesto over and snip fresh basil leaves over that. The roasted tomatoes go on top, with a drizzling of extra virgin olive oil.
Roasting the tomatoes does take time, but there’s something appealingly seasonal about a warm oven right now.
What beets are best in this recipe?
As I note in the recipe, I ideally use cooled, roasted chunks of beet in this. I often roast beets to use as and when I need when I'm roasting other things - they'll keep a few days fine in the fridge.
I appreciate you may not be thinking that far ahead, so bought ready-cooked beets would work as well. Just don't get pickled as that really won't work flavor-wise.
Roasted Beet, Blood Orange & Mixed Green Salad
EVEN IN THE DEAD OF WINTER I make lots of salads with complementary textures and flavors. The acidity of the blood oranges here pairs nicely with the sweetness of the roasted beets. The pistachios add crunch. This can easily be turned into a vegetarian entrພ by adding some cooked quinoa.
- 8 baby golden and red beets
- ¼ cup plus 2 tablespoons (90 ml) olive oil
- 1 ½ teaspoons salt
- 1 medium blood orange
- 1 medium navel orange
- 4 cups (160 g) mixed greens, such as baby romaine, spinach, watercress, or herbs
- 2 tablespoons chopped natural pistachios
- 1 tablespoon Dijon mustard
- 1 tablespoon champagne vinegar or apple cider vinegar
- ½ teaspoon freshly ground black pepper
1) Preheat the oven to 400°F (200°C). Rinse and peel the baby beets. If you are using larger beets, cut them in half or in quarters. Toss them in 2 tablespoons of the olive oil and ½ teaspoon of the salt. Place them on a baking sheet and bake them for about 40 minutes or until tender.
2) Peel the blood and navel oranges, making sure to remove the bitter white skin. Slice them thinly.
3) Place the greens on a platter and top with the orange slices, roasted beets, and pistachios.
4) Make the vinaigrette by whisking the mustard, vinegar, remaining 1 teaspoon salt, black pepper, and remaining ¼ cup (60 ml) olive oil. Drizzle the vinaigrette over the salad and serve immediately
Roasted Beet and Blood Orange Salad with Yogurt Dressing
This bright, tangy, and earthy salad is an ideal winter meal combo for when you want to get some fresh veggies in but still want something warm and comforting. Enter: Sweet, caramelized roasted beets over fresh mixed greens paired with citrus, candied pecans, and drizzled with 3 ingredient dill-yogurt dressing.
This recipe was inspired by a delicious side salad that I had at Tusk, a local Mediterranean restaurant here in Portland. It was one of the first times that a side salad dish was the highlight of an all-around amazing meal. They paired fresh herbs with roasted beets and blood oranges. I’d never had this sweet-tart, earthy-citrus combination before and was instantly hooked!
It’s so simple that I usually just post the recipe in my Instagram captions and call it a day! But I wanted to make the extended directions available for those who want to save the webpage or who want a little more step-by-step.
So without further adieu, preheat your ovens and get ready for the easiest most out-of-this-world salads you’ve ever made… in winter!
6-8 cups mixed greens (loosely packed)
2 large red beets, diced into 1/4 inch cubes
2 small blood oranges, peeled and sliced into 1/2 inch pieces
1 tbsp avocado oil (or high-heat cooking oil)
1 cup plain 2-4% Skyr or Greek yogurt
1-2 tbsp of water (if needed)
Preheat oven to 375F. Line a large baking sheet with parchment paper.
Toss beets in avocado oil. Arrange on baking sheet with even space between them (This helps the beets roast and caramelize rather than steaming). Roast for 30-40 minutes, mixing halfway through, or until beets are tender and evenly caramelized.
In a small mixing bowl, whisk together dressing ingredients. If dressing is too thick, add more water until reaches desired consistency for drizzling.
Add mixed greens base to salad bowl, top with oranges, beets, and pecans. Drizzle dressing over top or serve on the side. Garnish with dill.
Beet and Blood Orange Salad with Mint Recipe - Recipes
Blood Orange and Roasted Beet Salad with walnut dressing! This winter salad is so delicious, you’ve gotta try it! Vegetarian, easily vegan and gluten-free.
I’ve had a giant basket of these gorgeous blood oranges staring back at me for the past few days. After spying them last weekend at the market, I scooped up a bag hoping that creative recipe juices would flow from them to me. Produce osmosis, if you will.
How do I highlight these juicy, magenta fruits? Deeper in both color and flavor than a traditional orange, these deserve the royal treatment. After consulting my food-pairings bible, I brainstormed a list of yogurt bowls, cocktails and desserts when lunch-time came calling.
Having very little patience to create anything new, I threw together various ingredients in the fridge and pantry: leftover roasted beets, spinach, butter lettuce, avocado (always avocado), a little feta and a quick walnut dressing. Oh, and some sliced blood oranges for good measure. Maybe actually eating the fruit would fire up some much needed recipe jo-jo.
And then I took that first bite. And then another. And another. And before I could finish the bowl, I was slicing up more avocado and oranges for the next go around. Forget the fancy desserts and blood orange infused drinks, this salad was an instant winner. I say this often because it’s true, beautiful, nourishing food doesn’t always have to be so complicated. It’s one of the first lessons I teach to improve your Kitchen Confidence: start with delicious food and you will have delicious food.
I’ve eaten this salad for the past three days in a row, and it’s just as appealing as it was the first time. Texture lovers, you are going to love this one. Creamy avocado, tart oranges, tangy feta, I could go on and on. Thankfully, I don’t need to. The pictures are much better at telling the story. For a healthy, nutrient-dense packed lunch, start here. Bonus points that it stars pretty-in-pink beets and oranges perfect for any upcoming Valentine’s day lunch or dinner.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Blood Orange & Beet Salad from Athena Calderone’s Must-Read Cookbook
I’m one of those weird people who read cookbooks like novels I can stay up into the night earmarking pages of recipes I want to try and planning imaginary party menus around them. Ever since I got my hands on the beautiful new cookbook by my friend Athena Calderone, founder of lifestyle site EyeSwoon, it’s had a perma-spot on my nightstand and I can’t stop flipping through its pages of gorgeous photography and mouthwatering recipes. In honor of Cook Beautiful‘s recent release, Athena was sweet enough to stop by and share the recipe for one of my favorite dishes in the book, this Blood Orange & Roasted Beet Salad With Yogurt, Tarragon, & Hazelnuts that is simply dripping in autumn vibes. Keep reading for her inspiration behind the salad – and the recipe you’ve got to try this weekend!
photos by Johnny Miller from Cook Beautiful by Athena Calderone, published by ABRAMS, c 2017.
40 Orange Recipes You Need to Try
Oranges are in season where I live as I’m writing this, and I’ve been loving getting them from my favorite Farmer’s Market stand, which I lovingly refer to as “citrus guy.” Even if you don’t have your own citrus guy, you can enjoy some of these paleo orange recipes!
1. Orange and Spice Honey Shredded Chicken Salad
Orange is a fabulous fruit for salads, including vegetable-based salads! This simple salad is made with kale, olive oil, lime, tomatoes, and sea salt with an orange shredded chicken flavored with honey, orange and line, mixed herbs, and chili powder for a little kick.
Photo: Be Good Do Organics
2. Cardamom and Orange Truffles
Real food-based truffles are one of my favorite little treats to make, because they have several base ingredients that work with tons of different flavors. This one is made with cashews, shredded coconut, medjool dates, orange, coconut oil, cardamom, and sea salt.
3. Citrus Avocado Salad With Shrimp and Smoky Vinaigrette
Avocado and citrus are lovely together, because the rich creaminess of avocado is the perfect complement to bright and spunky citrus. This salad uses oranges as well as grapefruit, kale, romaine, red onion, wild shrimp, and a smoke dressing made with red wine vinegar, smoked paprika, honey, and garlic.
4. Tropical Green Smoothie
Green smoothies are my ultimate favorite way to get greens into my body, because if I’m honest, I’m not a huge salad eater. This is one of my favaorite smoothies with orange, banana, avocado, spinach or kale, coconut milk, pineapple, and avocado. I leave out the essential oil because many believe it isn’t safe for internal use.
5. Orange Rosemary Seared Salmon
This seared salmon is glazed in a delicious orange sauce with garlic, fresh rosemary, orange and lemon juice, chicken stock (bone broth is the most nourishing choice!), orange zest, and a little tapioca starch for thickening.
6. Chocolate Orange Caramel Tarts
These melt-in-your-mouth tasty caramel tarts are made with a base of nuts, coconut flour, raw honey or maple syrup, and coconut oil. They’re filled with a homemade coconut vanilla caramel and topped with a chocolate orange ganache made with cashew butter. Sounds amazing, right?
7. Orange Cranberry Muffins
Orange and cranberry are a classic flavor combination, and they work beautifully in these muffins made with almond flour or sunflower seed flour, as a nut-free option. The almond extract really takes the flavor of these muffins to the next level! Use coconut sugar in place of the cane sugar in the topping.
8. Homemade Chocolate Orange Nakd Bites
These copycat Nakd snack bites have a delicious chocolate orange flavor and only a few ingredients are needed to pull them off. Make them yourself with raw cashews, medjool dates, raisins, cocoa powder, and the zest of one orange.
9. One-Pot Orange Honey Garlic Roasted Chicken
Orange honey chicken is my favorite way to eat chicken, and it’s even better if I can make it in one dish and minimize the time I spent cleaning dishes afterwards. This bird is roasted with a bit of honey, balsamic vinegar, garlic, and a whole orange cut into sections.
10. Honey Orange Cranberry Sauce
Who says you have to wait until Thanksgiving to enjoy real, homemade cranberry sauce? Nobody—that’s who! I love cranberry sauce all the time, and this one is easy to make with a modest amount of honey to sweeten the fresh or frozen cranberries, and plenty of orange juice and zest.
11. Orange Jerk Salmon With Mango Coconut Slaw and Fried Plantains
This truly Caribbean meal is one you won’t forget about any time soon. You’ll need to get your hands on some good jerk spice grilling paste, and you’ll also need ripe plantains, butter, garlic, orange juice and zest, line, coconut milk, shredded coconut, mango, kale, and more.
12. Pink Himalayan Sea Salt Strawberry Orange Smoothie
This delicious smoothie has a unique flavor that you’re going to love. It’s made with flaky sea salt and has a lovely strawberry orange flavor and a richness from the almond butter.
13. Chocolate Orange Protein Matcha
This amazing protein matcha is perfect for enjoying hot, and you won’t even feel like you’re drinking something healthy! I recommend using the orange zest instead of the essential oil, because essential oils aren’t safe for internal use.
14. Paleo Orange Cherry Scones
These fabulous little scones are perfect for an occasional breakfast treat, snack, or even a dessert. To make them, you’ll need almond and coconut flours, sea salt, maple sugar and maple syrup, eggs, vanilla extract, orange zest, and sweet dark cherries.
15. Orange Pineapple Banana Smoothie
This all-fruit smoothie has a fantastically fruity and sweet flavor, and is great as an afternoon pick-me-up or a treat on a hot summer day. It needs just three ingredients: frozen pineapple, frozen banana, and fresh peeled oranges. So yummy!
16. Orange Glazed Salmon
This glazed salmon has a tangy, sweet, and savory flavor all at once with fresh squeezed orange juice, maple syrup, balsamic vinegar, freshly grated ginger, and salt and pepper. It comes together in less than half an hour, so it makes a perfect weeknight meal with cauliflower rice.
17. Shaved Fennel, Orange, and Sauerkraut Salad
This is a unique flavor combination happening with savory, spicy fennel, sweet orange, and tangy sauerkraut. It’s best if you can use homemade sauerkraut or a high-quality lacto-fermented store-bought version. Drizzle with fresh orange juice and pepper.
18. Grown Up Ice Pops
These restorative ice pops are perfect for hydration and for keeping cool on warm days. Make them with fresh orange juice, fresh carrot juice, ginger, and Turmeric Boost. If you don’t have the special Turmeric Boost, use regular powdered turmeric root.
19. Paleo Orange Chicken
This easy orange chicken tastes even better than those mall samples workers at the food court always want you to try. It’s made with toasted sesame oil, orange zest and juice, coconut aminos, ginger, tomato poaste, honey, red pepper flakes, garlic powder, and some tapioca starch for crispiness.
20. Orange Marinated Salmon and Vegetable Skewers
These skewers are marinated in orange juice and garlic and layered with salmon, bell pepper, eggplant, zucchini, red onion, cherry tomatoes, and pineapple or a fun rainbow effect. Make them on the grill for a fabulous summer dinner that’s a hit with both family and guests.
21. Decadent Orange Chicken
Suitable for the AIP diet, this chicken is made with orange juice, coconut aminos, raw honey, garlic, arrowroot flour, chicken, a cooking fat of your choice, cassava flour, and gelatin “eggs.” These ingredients are richly nutritious and make an addictively good dish.
22. Creamy Orange Avocado Smoothie
This smoothie reminds me of those creamsicle ice pops I used to get at the local pool in the summer when I was a kid. Except this is not only healthier, but it’s actually good for your body with creamy frozen bananas, fresh orange juice, avocado, and some orange zest to pump up the orange flavor.
23. Chili Ginger Blood Orange Glazed Chicken Wings
These chicken wings are glazed with a mixture of coconut aminos, diced ginger, blood orange juice, garlic, chili flakes, and raw honey. Blood oranges have a unique flavor with an almost floral note to it that makes them feel extra gourmet. Super delicious, too.
24. Roasted Beet, Blood Orange, and Mandarin Salad
This easy fruit-and-vegetable salad is made with a base of baby spinach topped with beets, blood oranges, mandarins, shallot, and pine nuts. The best part, in my opinion, is the citrus vinaigrette with champagne vinegar, orange juice, lemon juice, lemon zest, salt, pepper, and olive oil.
25. Cherry Orange Salsa
This yummy fruity salsa is both sweet and spicy with fresh cherries, oranges, red onion, green bell pepper, jalapeno, salt, lime juice, and finely chopped cilantro. If, like me, you’re not a cilantro fan, try it with fresh basil or even fresh mint leaves for a fun flavor twist.
26. Grilled Asian Orange Chicken
This orange chicken has a saucy glaze that’s finger-licking good, and you can make in less than half an hour with fewer ingredients than you have fingers. Sound good? All you need is cocont aminos, honey, orange or orange juice, orange zest, garlic, crushed red pepper, curry powder, and chicken.
27. Paleo Orange Chicken With Cauliflower Rice
I love sharing a few different recipes for a similar dish because it’s fascinating to see what different ingredients people use. This paleo orange chicken is made with honey, coconut aminos, chili flakes, fresh ginger, turmeric, garlic, tapioca starch, and cauliflower rice seasoned with garlic and sea salt. You can use avocado instead of grape seed oil, if you want.
28. Chocolate Hazelnut Orange Biscotti
Chocolate and orange are great together, and chocolate and hazelnut are great together, so why not a chocolate hazelnut orange biscotti? This fantastic cookie is easy to make with almond and arrowroot flours, orange juice and zest, hazelnuts, chocolate chips, and honey.
29. Bacon and Orange Balsamic Asparagus Salad
This salad couldn’t be any more simple. All you need is leafy greens (your choice), bacon, asparagus, butter, clementines or oranges, slivered almonds, and optional parmesan cheese. The “sauce” is made with orange juice, balsamic vinegar, and maple syrup. So good!
30. Paleo Orange Sesame Chicken
The best thing about this recipe is how crispy the chicken gets after a coating of seasoned tapioca starch. It’s a tricky to keep in mind for lots of other recipes, too! This dish has a sauce made with orange juice, date paste, rice vinegar, fish sauce, bird’s eye chili, and garlic.
31. Orange Cake With Candied Oranges
You’re going to love this orange cake made from orange, flaxseed meal or arrowroot, vanilla stevia, honey, coconut oil, eggs, and coconut flour. Top it off with homemade candied oranges using Valencia oranges, honey, and sea salt. They’re easy to make and so delicious.
32. Orange and Green Detox Smoothie
This smoothie may be super green, but it has a super orange flavor with a navel orange and a frozen banana for creaminess. You’ll use both kale and spinach in this smoothie. If you want an extra vitamin C boost, try adding a squeeze of lemon juice, too!
33. Dark Chocolate Orange Almond Tart
With a dark chocolate almond crust sweetened with maple syrup and a rich, melty, silky chocolate orange filling, you’d think this would be tricky to make. But it’s super simple! The crust is baked and the filling is cooked and then poured into the crust, and then chilled until set. Easy!
34. Carrot Ginger Juice
Orange is a great addition to veggie juices, because it helps make them sweet and delicious, so they’re kid-friendly (and picky adult friendly, too). This easy juice just needs carrots, oranges, and a piece of fresh ginger. Drink within a few hours to get the nutrients.
35. Blood Orange Roasted Chicken With Parsnips, Maple, and Pecans
This sticky chicken is made with blood oranges, the most elegant of the orange family, and maple syrup, the most elegant (in my opinion) member of the unrefined sweetener family. Sherry vinegar, thyme, shallots, and wholegrain mustard add crazy-good flavors to this dish.
36. Honeyed Orange Marmalade
I’m a huge fan of orange marmalade, but it’s almost impossible to find real-food versions in stores. Lucky for me and other marmalade lovers, it’s easy to make yourself! For this recipe, you’ll need oranges, Meyer lemons, honey, and water. That’s it!
37. Baked Chicken Fingers With Sesame Orange Dipping Sauce
When it comes to chicken fingers, it’s really all about the sauce, isn’t it? This crispy baked chicken fingers have a delicious tahini sauce with garlic and chili powders, orange juice and zest, and coconut aminos (to replace the tamari). You can also had a bit of maple to sweeten.
38. Tequila Orange Truffles
These boozy truffles are totally delicious…maybe more than they should be! You can make this adults-only dessert with full fat coconut milk, orange juice and zest, butter, dark chocolate, tequila blanco, and unsweetened cocoa powder for dusting.
39. Rustic Blood Orange Tarts With Salted Chocolate and Basil
It’s not a secret by now that I have a weak spot for anything blood orange. I really love these beautifully rustic tarts made with applesauce, maple syrup, coconut flour, cinnamon, cacao powder, vanilla, basil leaves, and fresh blood orange slices with other fabulous ingredients.
40. Coconut Orange Pancakes
These fluffy pancakes have an awesome tropical flavor with orange zest, vanilla, coconut, and almond milk. Coconut flour and eggs form the base, making these pancakes a high-protein breakfast choice you can feel good about diving into.
Mixed Beet Pear Salad and No1 Botanicals Juniper Water - A match made in heaven
If you could encapsulate a sunset into a salad this would be it! The mixed beets provide an array of flavour and colour, perfectly complemented by the pairing of fruits and crunch of walnuts. This health-promoting salad is one you won’t forget.
- 150g candied beetroot
- 150g red beetroot
- 150g golden beetroot
- 1 blood orange
- 20g fennel bulb (grated)
- 2 pears
- 1 tbsp cashew nut 'cheese'
- A handful of chopped mint leaves
- A handful of crushed walnuts
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp white wine vinegar
- Pinch of salt & pepper
1. Cook the beetroots in a pan of boiled water until soft. Alternatively, if you prefer you can wrap each beetroot in baking parchment and place into the oven at 180 degrees for approximately 1 hour 45 minutes (until soft).
2. Once the beetroots are cooked, allow them to cool and then peel the skin.
3. Next, peel the oranges and pears. Slice into thin pieces along with the beetroots.
4. Mix the dressing ingredients together in a bowl.
5. Place the pear slices and fennel shavings evenly onto each plate. Then layer the various beetroots and oranges decoratively, placing a thin layer of cashew nut cheese or a pea-sized dollop between each beetroot.
6. Top with the mint leaves, walnuts and the dressing. Serve and enjoy.
This recipe matches perfectly with the refreshing and naturally sweet flavours of our No1 Botanicals Juniper Water.
Recipe by Registered Nutritionist & Naturopath Lauren Windas, Co-founder of Ardere