Serves 4
This salad requires so few ingredients and is a cinch to make. Plus, it’s so colourful and delicious it may just become your favourite new salad.
Ingredients
2 large beets, golden or red
½ red onion, sliced or chopped
6 cups baby spinach leaves
2 oranges, peeled and sectioned with seeds removed
2 tbsp. orange juice
¼ cup raw and unsalted pumpkin seeds (optional)
Preparation method
1. Peel the beets, trim the ends and cut in two halves. Slice each portion into four or eight slices. Place into a saucepan and cover with water.
2. Bring to the boil and then reduce the heat to medium-low and cook until tender, approximately 15 minutes. Cover the saucepan with a tight-fitting lid.
3. While the beets are cooking, place the onion into a saucepan and cook while stirring continuously on medium heat. Add water to prevent the onion from sticking and cook until lightly browned, approximately three to five minutes. Place into a medium bowl once cooked.
4. When the beets are done, drain and rinse under cool water and place them in the bowl with the onions. Add the arugula or spinach leaves, oranges and orange juice. Mix well and sprinkle pumpkin seeds to garnish.