Mexico Ensalada de Betabel (Mexican Beet Salad)
Ensalada de betabel is a vibrant and refreshing Mexican salad that showcases the natural sweetness of beets, balanced with citrusy, tangy, and slightly savory flavors. This dish is popular in Mexican homes and is often served as a side during holidays, family gatherings, or as part of a weekday meal. The beets, a nutritious root vegetable, are complemented by ingredients such as orange segments, onions, and a lime-based dressing, creating a colorful and flavorful presentation. The salad’s simplicity highlights Mexico’s culinary tradition of celebrating fresh, seasonal ingredients.
Recipe Servings: 4–6
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
40 minutes
Total Time
1 hour 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 medium beets (about 1.5 lbs / 700 g), washed and trimmed
- 2 medium oranges, peeled and segmented
- ¼ cup (40 g) red onion, thinly sliced
- 2 Tbsp (30 ml) lime juice (from about 1 lime)
- 1 Tbsp (15 ml) olive oil
- ½ tsp (2 ml) salt, or to taste
- ¼ tsp (1 ml) ground black pepper
- ¼ cup (10 g) fresh cilantro or parsley, chopped
- ¼ cup (30 g) crumbled queso fresco, optional, for garnish
- Toasted pumpkin seeds, optional, for garnish
Directions
- Place the beets in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer for 30–40 minutes, or until the beets are fork-tender. (Alternatively, you can roast the beets at 400°F (200°C) for 45–60 minutes.)
- Let the beets cool; then peel off the skins and dice into bite-sized cubes.
- While the beets are cooling, peel and segment the oranges, removing any seeds. Thinly slice the red onion and soak in cold water for 5 minutes to reduce its sharpness. Drain and set aside.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
- In a large mixing bowl, combine the diced beets, orange segments, sliced onion, and chopped cilantro. Pour the dressing over the salad and toss gently to coat.
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld. As an optional garnish, sprinkle with crumbled queso fresco and toasted pumpkin seeds before serving.
Notes
- Use gloves when handling beets to prevent staining your hands, or rinse them immediately afterward.
- For added depth of flavor, you can include diced avocado or a sprinkle of chili powder in the salad.
- Leftovers can be stored in the refrigerator for up to 2 days.
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