Salad: Mexico – Guanajuato, Bajio Mexico – Ensalada de Betabel y Naranja (Beet and Orange Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 medium beets, about 1 lb (450 g) total, tops trimmed
- 3 medium navel oranges, about 1.25 lb (600 g) total, peeled and segmented (supremes)
- 1 small red onion, about 4 oz (110 g), thinly sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh orange juice (from 1 small orange)
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tsp (5 ml) honey or agave nectar
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 4 oz (110 g) queso fresco, crumbled
- 1/4 cup (35 g) pepitas (toasted pumpkin seeds)
- 2 tbsp (8 g) fresh cilantro, chopped
- Optional: a pinch of ground chile de arbol or smoked chile powder for sprinkling

Instructions

Short Description:
A bright, simple salad of roasted local beets and fresh orange segments dressed in a light citrus vinaigrette, finished with crumbled queso fresco and toasted pepitas. The salad balances earthy beets with sweet-tart citrus for a classic Bajio flavor profile.

Regional Notes:
This Guanajuato (Bajio) version highlights locally grown beets and oranges and uses a light orange-forward vinaigrette rather than heavier creams or mayonnaise. The result is a fresh, seasonal salad commonly served alongside regional meals as a palate-brightening course.

1. Preheat the oven to 425 F (220 C). Wash beets, trim tops and roots, and wrap each beet individually in aluminum foil (or place all in a foil packet). Roast on a rimmed baking sheet until a knife inserts easily, about 40–60 minutes depending on size.
2. While beets roast, prepare the oranges: working over a bowl to catch juice, cut away peel and pith and segment the oranges (supremes). Reserve any collected juice for the vinaigrette. Set segments aside refrigerated.
3. Thinly slice the red onion and place in a small bowl of cold water for 10 minutes to mellow the bite, then drain and pat dry.
4. Toast the pepitas in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and cool.
5. Make the vinaigrette: whisk together 3 tbsp (45 ml) olive oil, 1/4 cup (60 ml) fresh orange juice (including reserved juice), 1 tbsp (15 ml) vinegar, 1 tsp (5 ml) honey, 1/4 tsp (1.5 g) salt, and 1/8 tsp (0.5 g) pepper. Taste and adjust salt or acidity.
6. When beets are cool enough to handle, unwrap and rub off skins with a paper towel or peel with a small knife. Slice beets into 1/2-inch (1 cm) wedges or 1/2-inch (1 cm) cubes, as preferred.
7. In a large bowl, gently combine roasted beets, orange segments, drained sliced onion, and chopped cilantro. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Add more dressing if needed to taste.
8. Transfer salad to a serving platter or bowl. Crumble queso fresco over the top, sprinkle with toasted pepitas, and finish with a light grind of black pepper and an optional pinch of chile powder for a regional touch.
9. Serve at room temperature or lightly chilled. Leftovers keep refrigerated in an airtight container for up to 2 days; add pepitas just before serving to retain crunch.