Beet, orange, and walnut salad is a fresh and colorful dish that combines the flavors and textures typical of various regions of Latin America. In Mexico, it is common to find recipes that integrate beet (or beetroot) as a base for salads, while in other countries like Colombia, Peru, and Argentina, this vegetable is also known as beetroot or beterraga, and is usually used in similar preparations.
The use of beets in salads is due to their sweet and earthy flavor, which contrasts perfectly with citrus and nuts, ingredients very common in Latin American cuisine. The combination with orange and walnut adds freshness and a crunchy touch that make this salad an ideal option for both starters and side dishes.
This recipe reflects the fusion of native ingredients and cooking techniques that have developed throughout the history of the region, rescuing traditional flavors and combining them with textures that seek a healthy and visually appealing balance.
How to Make Beet, Orange, and Walnut Salad
Ingredients: Beets, Olive Oil, Seedless Oranges, Walnuts, Walnut Oil, Sugar, Salt and Pepper, Romaine Lettuce, Red Wine Vinegar.
Preheat the oven to 375 degrees.
Wrap each beet in a piece of aluminum foil, sealing well.
Place all the beet packets on a baking sheet lined with aluminum foil.
Bake for 1 - 1 1/4 hours.
Leave the beet packets on the baking sheet, but carefully open a corner of the aluminum foil packet to let the steam escape.
Let the beet packets rest like this for 5-10 minutes.
Carefully open the aluminum foil packet more completely.
Let the beet packets rest like this for an additional 5-10 minutes or until the beets can be handled comfortably.
Slide your fingers over the surface of the beets and the skin will come off easily.
Cut the beets into wedges.
Peel 2 of the oranges well, making sure to remove all the white pith, carefully separate the peeled oranges into segments.
Set aside.
Juice the remaining orange.
Set aside.
In a bowl, combine 1 tablespoon of the walnut oil, sugar, salt, and pepper.
Add the walnuts and mix well to coat.
Place the walnuts in a single layer on a baking sheet and bake for 5 to 7 minutes until the walnuts are very hot to the touch and smell "nutty".
Let the walnuts cool and chop them into large pieces.
In a bowl, combine the orange juice, olive oil, the remaining tablespoon of walnut oil, red wine vinegar, and additional salt and pepper to taste.
Toss the lettuce with three-quarters of the dressing and distribute it on a platter.
Toss the beets with the remaining dressing.
Place a layer of beets over the nest of greens.
Arrange the orange segments decoratively around the pile of beets and sprinkle the seasoned walnuts on top.
Serve immediately.
