Beetroot and Orange Salad Recipe

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Beetroot and Orange Salad

Beetroots – 3 to 4, peeled, chopped
Orange – 1, segmented
Balsamic Vinegar – 1 tblsp
Olive Oil – 1 tblsp
Honey – 2 tsp
Onion – 2 to 3 tblsp, finely sliced
Mint Leaves – few, chopped
Salt as per taste
Black Pepper Powder as per taste

1. Heat a nonstick pan over low flame.
2. Mix the honey, 1/2 tblsp vinegar and 1 tsp oil and pour over the beetroots.
3. Add the beetroots to the pan.
4. Sprinkle salt and pepper powder.
5. Cook, covered, for 45 to 50 minutes or until tender.
6. Remove and transfer to a serving plate.
7. Arrange the orange segments and onions on the plate.
8. Mix the remaining oil and vinegar. Drizzle over the salad.
9. Garnish with mint leaves.
10. Serve at once.

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