Roasted Beetroot Salad with Orange, Mastiha and Almonds

4.75 from 4 votes

Earthy beets meet a few of Greece's most aromatic condiments in this simple but stunning Greek salad. Orange, almonds, mastiha, great Greek extra virgin olive oil, and a unique honey vinegar make this salad sparkle with flavor!

4.75 from 4 votes

Roasted Beetroot Salad with Orange, Mastiha and Almonds

By Diane Kochilas

Prep Time 15

Cook Time 1

Servings

Recipes, Salads, Vegan, Vegetarian

Prep Time 15

Cook Time 1

Servings

Recipes, Salads, Vegan, Vegetarian

Ingredients

1 pound (½ kilo) beets
2 tablespoons freshly squeezed strained orange juice
Zest of 1 orange
2 tablespoons Greek Organic Sweet Vinegar
2 tablespoons Ermionis Fermented Honey Vinegar
6 Τbsp. extra virgin Greek olive oil
½ teaspoon mastiha powder or mastiha crystals pounded in a mortar with a pinch of salt
Greek sea salt to taste
1/3 cup slivered or coarsely chopped blanched almonds
½ orange for garnish
2 Tbsp. finely chopped fresh fennel or dill fronds

Instructions

Preheat oven to 375˚F (190˚C).
Cut off the leaves from the beets and leave just a small part of their stems.
Wash, drain and wipe the beets. Rub them with a little olive oil and sea salt, place them on a sheet pan, and bake until wilted and tender, about 1 hour. Alternatively, you can boil them until soft in lightly salted water.
Remove the beets from the oven or pot, and let them cool. Peel the beets and cut them into ½ -inch (1,5-cm) cubes.
Toast the almonds in a dry skillet over low heat for 2 – 3 minutes, stirring or shaking the skillet to keep from burning.
In a stainless steel or other mixing bowl, whisk together the orange juice, zest, mastiha, vinegar, and salt. Whisking all the while, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
Toss the cubed beets with the dressing and nuts. Garnish, if desired with fennel or dill fronds and orange pieces. Serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Roasted Beetroot Salad with Orange, Mastiha and Almonds