This Mexican beet and orange salad is one of my favorite recipes ever. I love the color, the texture, and of course, the flavor. The colors are lovely and the taste is impressive.
In Mexico, there are families where this recipe for beet salad is their Christmas salad side dish, so you can say this is delicious Mexican Christmas food.
About this salad
This beet salad is so beautiful that it looks like you took forever to make it, and you will impress your family or guests. But only you will know the truth; this salad with sweet earthy flavors only took you 10 minutes to put together.
The only “hard thing” about this salad is that beets take a while to cook. But you can always use store-bought cooked beets.
Ingredients for Mexican beet and orange salad
- Beets. I like to choose beets that are small and tender. The smaller they are, the faster they will be ready, and I also think they will look prettier. You can use any beets that you like best: golden beets, Chioggia beets (ones that are naturally stripped), or the normal red ones.
- Orange. Same here; use what you have on hand. Navel oranges, if you want more color, you can use blood orange or cara-cara oranges. The truth is that they are all delicious, and this salad looks gorgeous with all of them.
- Pecans. I used pecan nuts, but just like oranges, use the type of nut you have at home.
- Dressing. First, quick pickle super thinly sliced shallots in vinegar to dress the salad. Drizzle the beets and oranges with olive oil, add salt and pepper and then finish with the pickled shallots.
- Mint. The mint gives this salad a fresh finishing burst of flavor at the end of each bite.
How to make Mexican Beet salad?
- Cook the beets. Like any other root vegetable, there are two ways to cook them: put them in the oven with a bit of olive oil and salt until they are perfectly cooked. And the other is to boil them in water. Either way, they are ready when you pinch them and offer no resistance.
- They take about 40 minutes in the oven at a temperature of 400ºF.
- They take about half an hour on the stove if they are over medium heat.
- Peel and slice the oranges. When you slice the orange, take care that you do not have white parts or seeds. You can save the peel and cut it into super-thin strips if you want.
- Slice the shallots and quickly pickle them in the vinegar.
- Finely chop the pecans and mint.
TO ASSEMBLE THE SALAD.
Put a layer of beets, top with the orange slices, distribute the shallot slices, and pour the vinegar on top. Drizzle in the olive oil, and add salt and freshly ground black pepper. Finish with the pecans and mint.
✨Beet benefits -Helps the liver work better and detoxify the body by removing toxins. -Helps our athletic performance. -Helps prevent and fight inflammation. -It has many antioxidants and minerals that help us to have good health. -They help our brain to work better, our heart to work better, everything.
HOW TO include more beets into our diet?
- Take smoothies, juices, and salads, and put them grated in waffles, cakes, and pancakes.
- Find the beet powder to put in smoothies or add it to your flour mixes or desserts. It’s worth it.
When the beets are ready, peel them using paper towels to avoid staining your hands. Cut in fourths or slice. Save the beet greens anad sautée with olive oil, eat with brown rice or in a quesadilla.
Other recipes that you may like:
Here is the recipe for this Mexican Christmas food, aka the perfect beet salad, or beet and orange salad. The name doesn’t matter; the important thing is how delicious and easy it is. When you do it, take a photo of it and put it on Instagram or FB so we can see how incredible it was.
It would also be incredible to give it five stars and tell me how it went in the comments section; if you have questions or ideas, write them in there too.
Mexican Beet and orange salad
- 8 small beets
- 3 oranges peeled and sliced
- ⅓ roasted and chopped pecan
- 10 mint leaves in julienne
- ⅓ cup of shallot sliced
- 3 tablespoons white wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- Put the beets in a pot and cover with water. Put over medium-high heat until they offer no resistance when pinched with a fork.Let them cool, peel and cut into fourths.
- Peel the oranges and cut them into slices. Remove the seeds and set aside.
- To make the vinaigrette, slice the shallots and put them in a bowl, add the vinegar and let them rest for 10 to 15 minutes.
- Place the beets and oranges on a platter, drizzle with olive oil, season with salt and pepper. Spoon the shallots and vinegar. Finish with the chopped pecans and mint.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.