Mexican cuisine · Salads & Mezze

Ensalada de Betabel con Naranja

Cubed cooked beets with segmented orange, red onion and a lime dressing.

Ingredients · for 4 servings

• 500 g cooked beets
• 3 oranges
• 1 red onion
• 2 limes
• 4 tbsp olive oil
• 1/2 bunch cilantro
• 1 tsp dried oregano
• 1 pinch chili powder
• Salt, pepper

Instructions

1. Peel the cooked beets and cut into 1.5 cm cubes; wearing gloves while cutting is best so your hands don't stain.
2. Peel two oranges so the white pith comes off too, and cut out the segments with a sharp knife between the membranes; catch the juice that runs out.
3. Juice the third orange and whisk the juice together with the reserved juice, the juice of one lime, the olive oil, oregano, chili powder, salt and pepper into a dressing.
4. Slice the red onion into paper-thin rings, rinse briefly in cold water and drain well so it turns milder.
5. Gently toss the beet cubes, orange segments and onion rings with the dressing and chill for 15 min. so the flavors combine.
6. Sprinkle with roughly torn cilantro and serve with the remaining lime wedges as a fresh appetizer or side dish.