Brookdale's Beetroot with Fresh Orange Segments & Mint

Beetroot with fresh orange segments

Beetroot and Oranges

Serves 4 - 6


  • 6 - 8 medium size beetroot
  • 4 oranges peeled and segmented
  • 5 ml sesame seeds, toasted


  1. Boil beetroot with the skin on until tender. 
  2. Allow to cool then peel and cut into quarters.
  3. Spoon beetroot onto a salad platter and top with orange segments and drizzle with dressing and finish off with zest of orange and fresh mint and sesame seeds.



  • 2 oranges juice and zest sprigs of fresh mint leaves, chopped
  • 45 ml rice vinegar
  • 60 ml olive oil
  • 5 ml sesame oil
  • brown sugar or honey to taste
  • herb salt and ground black pepper


  1. Whisk all dressing ingredients together.

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