Today I’m sharing a brand new recipe for me: it’s the orange and beetroot caprese, a recipe my friend Lucia taught me just last Friday. I liked it so much that I immediately stole it from her! And two days later, that is, on Christmas day, it was already on our table among the many sides of the Christmas lunch! 😉
This ‘caprese’ (definitely an alternative to the famous tomato and mozzarella caprese 😃) is a very simple salad that doesn’t need long introductions, you take oranges and beetroots, slice them, and voilà the dish is ready.
I’m sure it will surprise you with its fresh and refreshing taste, and the crunchy note given by the sunflower seeds adds that extra touch that I like.
Before moving on to the recipe, I’ll leave you just a couple of tips:
– you can replace sunflower seeds with pine nuts
– you can cut the beets and oranges into pieces instead of slices, so you can decide the proportion you prefer.
I remind you that beets (maybe some of you call them beetroots) are rich in minerals, including iron and calcium, and vitamins, so this orange and beetroot caprese is a healthy, detoxifying, and mineralizing dish.
And since citrus fruits promote the absorption of plant-based iron, what could be better than this combination of beet and orange? 😉
〰️〰️〰️
👇 If you like using orange in salads, try these other three proposals! 👇
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Healthy
Ingredients
- 3 beetroot (pre-cooked)
- 2 oranges
- sunflower seeds (toasted)
- extra virgin olive oil
- pepper
Tools
- Knife
- Plate serving
Steps
Briefly rinse the beets under a stream of running water and pat them dry with paper towels (I used vacuum-packed ones, always available in the produce section).
Cut the beets into slices about 1/4 inch thick.
Peel the oranges and slice them, also about 1/4 inch thick.
Arrange the beetroot and orange slices on a serving plate, alternating them.
Season with extra virgin olive oil and a sprinkle of pepper.
Toast the sunflower seeds (or, if you prefer, pine nuts) for a few minutes in a pan and scatter them over the orange and beetroot caprese.
There you have it, your side dish is ready!
And if you want to transform the ‘caprese’ into a dice… here it is!
I recommend you try it as soon as possible, it’s really a great salad. 😉
Salt-Free Tips
In this beetroot and orange salad, I haven’t added any salt. Side dishes are the best dishes to try reducing salt!
As always, I invite you to read my salt-free tips. Try to put them into practice!
If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually decrease the salt, the palate needs to get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not dissipate flavors (grill, en papillote, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally break the rule. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting them according to your habits.
See you soon!
On my new WhatsApp channel, subscribe!
On my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you feel like it… subscribe to my Newsletter
On my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you feel like it… subscribe to my Newsletter
