A Light, Flavorful Salad That’s Perfect After the Holidays
I don’t know about you, but after the holidays, I always find myself craving something a little lighter—fresh, vibrant, and still satisfying. That’s exactly how this salad came to be. It’s the kind of dish that feels nourishing without being heavy, and it’s packed with flavors that keep every bite interesting.
The star? Beetroot. Earthy, sweet, and so underrated, if you ask me.
And when you roast it, it becomes even better—tender, caramelized, and just begging to be paired with something creamy and bright. Enter mozzarella and oranges.
I’ll admit, the first time I tried this combination, I wasn’t sure what to expect. Beetroot and mozzarella? It’s not exactly the most obvious match. But one bite, and I was sold.
The creamy mozzarella balances out the richness of the roasted beets, while the orange brings in a burst of freshness that ties everything together. Add some toasted walnuts and pumpkin seeds for crunch, and you’ve got a salad that feels just as special as it tastes.
It’s filling enough to be a meal on its own but light enough that you won’t feel weighed down afterward. Perfect for those days when you want to reset a little without sacrificing flavor.
A Few Notes Before You Start:
Roasting the Beets: Roasting takes a bit of time, but it’s worth it. The natural sweetness comes through, and the sesame seeds add a little crunch and nuttiness.
The Dressing: The orange-mustard vinaigrette is bright and zesty, cutting through the richness of the cheese and nuts. It’s the kind of dressing you might want to make extra of because it works on just about any salad.
Versatility: If you’re not a fan of mozzarella, you could swap it for goat cheese or feta. And if walnuts aren’t your thing, toasted almonds or hazelnuts would work just as well.
Let’s get cooking—this Roasted Beetroot Salad might just become your new favorite salad!
Roasted Beetroot Salad With Orange-Mustard Dressing Recipe
Ingredients (Serves 2-3):
2 beetroots (500g) washed, peeled, sliced and cut in half (smaller beets can be cut in wedges)
1 1/2 tbsp olive oil
125 g mixed salad leaves
1 ball mozzarella cheese
30 g walnut halves, slightly roasted
1 heaped tbsp pumpkin seeds, slightly roasted
2 medium oranges (1 zested and then juiced, 1 peeled and cut into segments)
1/4 tsp sea salt
1/4 tsp black pepper
1 tbsp sesame seeds
Dressing:
4 tbsp extra virgin olive oil
4 tbsp freshly squeezed orange juice
1 heaped tsp Dijon mustard
A small pinch of cracked black pepper
A good pinch of sea salt
Instructions:
Preheat the oven to 200 degrees C (fan).
In a large bowl, mix the beetroot with olive oil, salt and pepper and sesame seeds.
Make sure all the beetroot is covered in oil and wrap in tin foil.
Roast in the oven for 30 - 40 minutes, depending on how big your beetroots chunks are. Once cooked leave the beets to cool slightly before adding to the salad. To make the dressing whisk together the orange juice and Dijon mustard. Then whisk in the olive oil, season with salt and pepper.
To assemble the salad, place the leaves in a large serving plate, Mix in 2/3 of the
dressing. Add the beetroot, mozzarella, orange segments and walnuts. Scatter over the pumpkin seeds.
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