Roasted Beetroot & Walnut Salad with Savory Pork and Orange
Igor Gjozinski
6/3/2025
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
Preparation
25m
Cooking
40m
Resting
15m
Total Time
1h 20m
Meal Prep Info
Portable
Batch-Friendly
Nutrition
3
383
Calories
3
29.9 g
Protein
3
20 g
Carbs
3
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:
33.5 mg
Iron:
0.9mg
Potassium:
480.5mg
Salt:
0g
Ingredients 11
Servings:
Beetroot
300
Gram
132.0
5.1g
30.0g
0.0g
Onion
60
Gram
27.0
0.6g
6.6g
0.0g
Walnuts
50
Gram
131.0
3.0g
2.7g
13.4g
Celery ( italian)
40
Gram
5.6
0.3g
1.2g
0.1g
Garlic
6
Gram
8.9
0.4g
2.0g
0.0g
Cold pressed sunflower oil
16
Gram
141.4
0.0g
0.0g
16.0g
Fresh Mint
3
Gram
1.3
0.1g
0.3g
0.0g
Fresh squized orange juice
25
Gram
11.8
0.2g
2.7g
0.1g
Sweet Ground Red Paprika (spice)
8
Gram
23.0
1.2g
5.0g
0.7g
Fresh peeled orange
80
Gram
37.6
0.7g
9.4g
0.1g
Roast piglet without skin (suckling pig)
300
Gram
630.0
78.0g
0.0g
36.0g
Cooking 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!
You could use chicken or turkey eat instead of pork