Beetroot and orange salad

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  • 425 g canned beets, cut into well-drained pieces
  • 2 oranges
  • 300 g baby spinach
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon of orange juice
  • 1 pinch of balsamic vinegar


  1. Peel the oranges, making sure all the marrow is removed and cut them into segments.

  2. Put the spinach leaves in a flat pan.

  3. Place the beets, orange segments, and sliced ​​onion on top of the spinach.

  4. Drizzle with dressing made with oil, juice and vinegar.


The salad can be prepared ahead of time, but add the dressing just before serving.


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