Roasted Beetroot & Walnut Salad with Savory Pork and Orange

Name: Vibrant beetroot with leftover pork and orange salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 300 Gram Beetroot; 60 Gram Onion; 50 Gram Walnuts; 40 Gram Celery ( italian); 6 Gram Garlic; 16 Gram Cold pressed sunflower oil; 3 Gram Fresh Mint; 25 Gram Fresh squized orange juice; 8 Gram Sweet Ground Red Paprika (spice); 80 Gram Fresh peeled orange; 300 Gram Roast piglet without skin (suckling pig)

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Total: 1 h 20 min
Prep / cook: 25 / 40 min
Servings: 3
Ingredients: 11
Per serving: 383 kcal

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Vibrant beetroot with leftover pork and orange salad

Steps 5

You could use chicken or turkey eat instead of pork

Roasted Beetroot & Walnut Salad with Savory Pork A refreshing, textured salad featuring marinated walnuts, citrus notes, and smoky accents.

Roast the Beets Preheat your oven to 190°C. Wash and peel the beetroots. Drizzle with olive oil, place a garlic clove on top, and wrap tightly in aluminum foil. Roast for 45 minutes until tender. Let them cool.

300 Gram Beetroot 6 Gram Garlic
Toast the Walnuts Crush the walnuts into small pieces. Place them in the microwave on High for 2 minutes (or until fragrant).

50 Gram Walnuts
Prepare the Marinade Thinly slice the onion into half-moons. In a bowl, whisk together the toasted walnuts, onion, minced garlic, chopped mint, cumin seeds, orange juice, sunflower oil, and salt. Marinate: Chill in the refrigerator for 1 hour.

50 Gram Walnuts 60 Gram Onion 6 Gram Garlic
Chop and Assemble Beets: Slice the cooled beetroots into small strips (approx. 2x1 cm). Produce: Dice the celery stalk and peeled orange into small cubes. Combine: Toss the beets, celery, and orange into the bowl with the marinated walnut mixture. Add the rocket leaves and sliced apple.

300 Gram Beetroot 40 Gram Celery ( italian)
Season and Serve Add Spice: Incorporate black pepper and smoked paprika. Taste and adjust with extra lemon juice or salt if needed. Add Protein: Cut your leftover roast pork into thin strips and fold them into the salad. Give it one final mix and serve!

Igor Gjozinski Updated on 5/5/2026 Public

Classification

Category: Main Dish

Cuisine: Not specified

Difficulty: Medium

Servings: 3

Total Weight: 888g

Meal Role: Complete Meal

Fit & Sate: Office Survival

Time Breakdown

25 min

40 min

15 min

Preparation

25m

Cooking

40m

Resting

15m

Total Time

1h 20m

Meal Prep Info

Portable Batch-Friendly

Nutrition

Per Serving Per 100g Total

383

Calories

29.9 g

Protein

20 g

Carbs

22.1 g

Fat

Sugar: 13.5 g

Fiber: 4 g

Saturated Fat: 5 g

Unsaturated Fat: 6.7 g

Trans Fat: 0 g

Cholesterol: 80 mg

Sodium: 144.3 mg

Calcium: 49.8 mg

Iron: 1.3mg

Potassium: 480.5mg

Salt: 0g

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Vibrant beetroot with leftover pork and orange salad

Created on 6/3/2025

Total Time: 1h 20m

Servings: 3

Difficulty: Medium

Category: Main Dish

Nutrition Facts (per serving)

Calories: 383

Protein: 29.9g

Carbs: 20g

Fat: 22.1g

Ingredients

300 Gram Beetroot
60 Gram Onion
50 Gram Walnuts
40 Gram Celery ( italian)
6 Gram Garlic
16 Gram Cold pressed sunflower oil
3 Gram Fresh Mint
25 Gram Fresh squized orange juice
8 Gram Sweet Ground Red Paprika (spice)
80 Gram Fresh peeled orange
300 Gram Roast piglet without skin (suckling pig)

Instructions

Roasted Beetroot & Walnut Salad with Savory Pork A refreshing, textured salad featuring marinated walnuts, citrus notes, and smoky accents. Instructions 1. Roast the Beets Preheat your oven to 190°C. Wash and peel the beetroots. Drizzle with olive oil, place a garlic clove on top, and wrap tightly in aluminum foil. Roast for 45 minutes until tender. Let them cool. 2. Toast the Walnuts Crush the walnuts into small pieces. Place them in the microwave on High for 2 minutes (or until fragrant). 3. Prepare the Marinade Thinly slice the onion into half-moons. In a bowl, whisk together the toasted walnuts, onion, minced garlic, chopped mint, cumin seeds, orange juice, sunflower oil, and salt. Marinate: Chill in the refrigerator for 1 hour. 4. Chop and Assemble Beets: Slice the cooled beetroots into small strips (approx. 2x1 cm). Produce: Dice the celery stalk and peeled orange into small cubes. Combine: Toss the beets, celery, and orange into the bowl with the marinated walnut mixture. Add the rocket leaves and sliced apple. 5. Season and Serve Add Spice: Incorporate black pepper and smoked paprika. Taste and adjust with extra lemon juice or salt if needed. Add Protein: Cut your leftover roast pork into thin strips and fold them into the salad. Give it one final mix and serve!

Notes