Red and Orange Root Salad π₯
Overview:
Prepare yourself for a delightful culinary adventure with this vibrant and refreshing Red and Orange Root Salad! This recipe offers a perfect blend of colors, flavors, and textures that will tantalize your taste buds and leave you craving for more. With a preparation time of just 15 minutes and a total cooking time of 40 minutes, this salad is a quick and easy option for a satisfying lunch or snack. Bursting with fresh vegetables and tossed in a light vinaigrette dressing, this salad is both nutritious and delicious, making it an ideal choice for any occasion. So, let’s dive into the details and learn how to create this masterpiece!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Carrots |
| 2 | Garlic cloves |
| 2 | Oranges (for peels) |
| 1/3 | Vegetable broth |
| 2 | Beets |
| 1 1/2 | Olive oil |
| 1 | Salt |
| – | Fresh ground pepper |
| – | Bibb lettuce |
| – | Red leaf lettuce |
| – | Belgian endive |
| 1 | Green onions |
Nutrition Facts (Per Serving):
- Calories: 57.3
- Fat Content: 1.4g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 57.5mg
- Carbohydrate Content: 10.4g
- Fiber Content: 2.6g
- Sugar Content: 5.8g
- Protein Content: 1.8g
Instructions:
-
Prepare Carrots:
- Place the carrots, garlic, and orange peels in a saucepan with vegetable broth or water.
- Bring to a boil, then reduce heat and simmer until the carrots are slightly tenderized, about 4 minutes.
- Drain the carrots, garlic, and orange peels, and discard the garlic and peels. Chill the carrots.
-
-
Prepare Beets:
- Slice all but an inch of the tops from the beets, reserving the tiny beet greens for the salad.
- Simmer the unpeeled beets with some tops intact to minimize bleeding into the water.
- Drain the beets when cooked through, and carefully slip off the skins while still warm. (Tip: Wear gloves and an apron to avoid staining.)
- Halve the beets and thinly slice them.
-
Assemble Salad:
- When ready to serve, combine the chilled carrots and sliced beets in a bowl.
- Add vinegar and olive oil, then gently toss to coat and mix.
- Season with salt and pepper to taste, and toss again to distribute the flavors evenly.
-
Presentation:
- Create a bed of bibb lettuce, red leaf lettuce, beet leaves, and Belgian endive (if using) on a serving platter.
- Spoon the root vegetable mixture onto the bed of greens.
- Sprinkle with thinly sliced green onions for an extra burst of flavor.
Variation:
For a creative twist, try making carrot ribbons instead of coins! Simply use a vegetable peeler to shave the carrots into thin strips resembling fettuccine. Cook the carrot ribbons in the flavored broth briefly to infuse them with delicious flavors, then proceed with the rest of the recipe as usual.
Serving Suggestions:
This Red and Orange Root Salad pairs beautifully with grilled chicken or fish, making it a perfect light meal for a warm summer day. Serve it alongside some crusty bread or quinoa for a complete and satisfying lunch or dinner. You can also double or triple the recipe to serve a larger crowd at your next potluck or gathering. Enjoy the burst of colors and flavors in every refreshing bite of this delightful salad!
