Beetroot and Orange Salad

“It’s the season to be chubby……mmm, jolly giggle” is what we kept singing in December. But now it’s time for some light beetroot and orange salad. Marcin and I made lots of Christmas dishes, cookies  and binged on sweets cake. It was fun and obviously tasty, but I feel like I need a break, like I need something light. I need a salad in my life from time to time no.

Beetroot Orange salad

Beetroot and orange on the plate

Though I don’t like beets by themselves, I’m perfectly fine with having them in a salad or other dishes. Beets are a part of any Pool’s daily diet, so they are starting to grow on me. Plus, I’m in love with their deep purple color, especially in contrast with the oranges,heartand I promise it will make an impression at any dinner party. Don’t be put off by this combination of beets and fruits, it’s a wonderful light breakfast or dinner.

Beetroot Orange Salad

Beetroot Orange salad

Beetroot Orange salad

In case you missed them, here are the cookies baked in December adore



2 medium size raw beetroots *
2 large oranges
2 medium size red onions
2 tablespoons (30 ml) balsamic glaze (or 2 tablespoons balsamic vinegar and 2 teaspoons sugar )
1 tablespoon (15 ml) olive oil
Pinch of salt and pepper

Yields 2 large servings

* You can replace the raw beets with ready boiled beets. It’s much quicker and effortless


  1. Place the beetroots in a pot, cover with water and boil on medium heat, for about 45 minutes or longer, depending on the size of the beetroots. They should be ready when the beetroots are tender and a fork can easily slide in. Let them cool down, then peel them and cut them in thin slices. Arrange them on a wide plate.
  2. Mince the red onion, place it in a small bowl and add the balsamic glaze (or the balsamic vinegar and sugar) and a pinch of salt. Mix it together and set aside.
  3. With a sharp knife, cut the top and bottom of the oranges, and then vertically peel the rest with the knife, making sure you’re not leaving any of the white membrane. Cut the oranges in thin slices.
  4. Cover the beets with the minced onion-vinegar, drizzle the olive oil, place the orange slices and add a pinch of pepper.
  5. You’re welcome giggle !
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