Salad: Mexico – Puebla, Central Mexico – Ensalada de Betabel y Naranja (Beet and Orange Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) fresh beets, trimmed and scrubbed (about 3–4 medium)
- 2 tbsp (30 ml) extra-virgin olive oil, divided
- 3 navel oranges (or 3 Cara Cara), peeled and segmented (supremes)
- Zest of 1 orange
- 1/2 small red onion, thinly sliced (about 1/3 cup / 40 g)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) local honey
- 1 tsp (5 ml) honey or orange juice, extra if needed for sweetness (optional)
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 oz (60 g) queso fresco, crumbled
- 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
- 2 tbsp (8 g) fresh cilantro leaves, chopped (optional)
- Mixed salad greens or baby arugula for serving, about 4 cups (120 g) — optional, if serving as composed salad

Instructions

Short Description:
A bright Pueblan salad of slow-roasted beets and fresh orange segments dressed in a honey-lime vinaigrette, finished with queso fresco and toasted pepitas for texture. It balances the region's preference for sweet-and-tangy flavors with nutty crunch and creamy cheese.

Regional Notes:
This Pueblan variation highlights roasted beets and fresh citrus, using local honey and lime juice in the dressing rather than heavier vinegar-only dressings found elsewhere. Toasted pepitas and crumbled queso fresco reflect central Mexico garnishes that add traditional texture and mild tang.

1. Preheat oven to 400°F (200°C). Toss whole trimmed beets with 1 tbsp (15 ml) olive oil and a pinch of salt; wrap each beet loosely in foil or place in a small roasting dish covered with foil.
2. Roast beets until tender when pierced with a skewer, about 45–60 minutes depending on size. Remove from oven and let cool until easy to handle, about 15–20 minutes.
3. While beets cool, prepare the oranges: working over a bowl to catch juices, remove peel and pith with a sharp knife and segment the oranges (supremes) between membranes. Reserve any juice caught in the bowl.
4. Make the dressing by whisking together reserved orange juices (if any), 2 tbsp (30 ml) fresh lime juice, 2 tbsp (30 ml) local honey, orange zest, 1 tbsp (15 ml) extra-virgin olive oil, 1/4 tsp (1.5 g) salt, and 1/4 tsp (0.5 g) black pepper. Taste and adjust honey or lime for a balanced sweet-tangy flavor.
5. Peel the cooled roasted beets (rub with paper towel to remove skins) and slice into 1/4–1/2 inch (6–12 mm) rounds or wedges.
6. In a large bowl, combine sliced beets, orange segments, and thinly sliced red onion. Drizzle about half the dressing over the salad and gently toss to coat. Let sit 5–10 minutes so flavors meld; add more dressing to taste.
7. Transfer salad to a serving platter or divide over mixed greens if using. Scatter crumbled queso fresco and toasted pepitas over the top, and sprinkle with chopped cilantro.
8. Finish with a small pinch of flaky sea salt and a few grinds of black pepper. Serve at room temperature or slightly chilled.