Warm Beet Salad

Warm Beet Salad


  • 1 large or 2 medium beets, baked or boiled till tender
  • 1/4 cup spring onion whites & greens, sliced
  • A small bunch of coriander leaves & stems, chopped
  • A handful of mint leaves, roughly torn
  • A handful of walnuts, lightly toasted
  • A handful of pomegranate arils
  • A few orange segments (optional)

For the dressing:

  • 2-3 cloves garlic, mashed
  • Juice of one lemon
  • Juice of half a small orange
  • 2-3 tbsps olive oil
  • Freshly ground black pepper
  • Salt to taste


  • Bake the beetroot in a pre-heated oven for 30-40 minutes, till tender, or boil till cooked.
  • Peel and dice the beet into bite sized cubes. Keep aside.
  • In a small bowl add the garlic & all the ingredients for the dressing & whisk till blended well.
  • In another bowl add the diced beets, the sliced spring onion greens, the chopped coriander & mint leaves.
  • Pour the prepared dressing on the veggies & toss till nicely coated. Now add some toasted, chopped walnuts. And some orange segments if desired.
  • Toss well & taste & adjust flavors.
  • Garnish with some more chopped walnuts & some mint leaves.
  • Serve warm.


2 Comments Add yours

  1. Megala says:

    Beautiful & colorful salad !


    1. Thank you Megala ❤

      Liked by 1 person

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