Orange & Beetroot Salad

Refreshing Citrus adds a delicious tang to your salads! Enjoy this colourful Autumn harvest salad with simple ingredients with an abundance of flavours.




  • Health
  • Salads
  • Citrus



Prep Time

20 minutes

Cooking Time

30 minutes


    4 beetroot, peeled
    1 can La Belinda chickpeas
    5ml (1 tsp) ground cumin
    5ml (1 tsp) ground coriander
    5ml (1 tsp) paprika
    5ml (1 tsp) curry powder
    4 oranges, peeled
    50g feta cheese, crumbled
    1 avocado, sliced


    Peel the beetroot and place them in a small pot with water. Boil for about 15-20 minutes, or until cooked, drain and allow to cool until you are able to handle them. Slice into rounds.
    In a mixing bowl, combine the chickpeas, cumin, coriander, paprika and curry powder with a dash of olive oil. Season to taste.
    Heat a frying pan over medium heat and fry the spiced chickpeas until golden and crispy. Set aside until ready to use.
    Slice the oranges into rounds and place on your serving plate, alternating the orange layers with the beetroot slices. Scatter the spiced chickpeas over the slices, followed by the feta cheese.
    Garnish the salad with avocado slices and season to taste.

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