Jamie Oliver Beet Salad

You ever get handed a plate of something and just know it’s gonna be better than it looks? That was me the first time I tried this beet salad at a mate’s barbecue. Sun blazing, everyone slightly sweaty and trying to pretend they’re not—someone passed me this bowl of what looked like, well… red cubes. But then I tasted it.

The beets were warm and earthy, like late summer soil. Then boom—orange zest, like someone squeezed sunshine right into the bowl. Cumin hit next, all smoky and grounding, and then the mint? Don’t even get me started. I actually had to ask if I could take the leftovers home (I did).

And since then? I’ve been making it for everything—picnics, lazy lunches, even Christmas once, when I was tired of beige food. It’s stupidly simple, but feels special. Like you’ve done something clever. And hey, who doesn’t want to feel a little clever in the kitchen?

Why You’ll Love It

• The flavours are loud but friendly – citrusy, herby, earthy. Nothing shy here.
• It’s make-ahead magic – chuck it in the fridge and forget about it until dinner.
• Vegan but lush – no cheese, no meat, and yet no one complains. A miracle.
• It travels well – I’ve taken it on trains, picnics, even in a lunchbox once. Still good.
• Cold food that’s actually exciting – not just something sad from the fridge.
• It makes you look like you know what you’re doing – even if you just chucked it together between emails.

Ingredients

• 5 medium red beets, trimmed and washed
• 2 tsp orange zest (roughly one orange)
• ½ cup fresh orange juice (about two juicy oranges)
• 1 tbsp extra-virgin olive oil
• 1½ tsp ground cumin
• 1 tsp kosher salt
• ½ small red onion, sliced thin
• ¼ cup fresh mint leaves, packed – plus extra if you’re feeling generous
• ¼ cup fresh cilantro, minced – or leave chunky if you prefer
• Flaky salt, to finish (optional but fab)

How to Make It

Roast your roots:

Preheat your oven to 400°F (200°C). Wrap each beet in foil like you’re tucking it into bed. Onto a tray they go. Roast for 40–50 minutes until a knife slips in with no sass.

Give them a breather:

Let the beets cool just enough so you don’t burn your fingers. Then, using a paper towel (or your hands if you’re feeling brave), rub off the skins. They’ll slide off like magic.

Cut ’em chunky:

Chop your beets into bite-sized chunks. Not dainty – you want heft. About 2-inch-ish pieces. Rustic, not fussy.

Mix up the citrus magic:

In a big bowl, whisk the orange zest, juice, olive oil, cumin, and salt. Smells wild, right? Like holiday markets and summer all at once.

Toss in the freshness:

Add your red onion, mint, and cilantro. Don’t overthink it. Just chuck it in. Give everything a soft stir.

Bring it all together:

Add the beet chunks to the bowl. Now toss – gently, but with intent. You want every bit dressed up and ready to shine.

Let it sit (if you can wait):

Pop it in the fridge for 20–30 minutes if you’ve got the patience. The flavours settle in. It’s worth the pause.

Finish like a pro:

Before serving, hit it with flaky salt and maybe a few extra herb leaves. It’s the messy, elegant kind of pretty.

Common Mistakes and How to Dodge Them

Why do my beets taste a bit flat?
You might’ve skimped on the salt or your oranges were a bit meh. Don’t be afraid to taste and adjust.

Help, my onions are overpowering!
Try soaking the slices in cold water for 10 minutes before tossing them in. Takes the edge off.

I forgot to roast the beets early – what now?
Microwave in a pinch (cover and nuke till soft), but roast if you can. Worth the wait.

Is it ruined if I only have bottled orange juice?
Not ruined, just… less exciting. Use fresh if you can. The zest matters too.

Storage and Reheating

This salad keeps like a champ. Store in an airtight container in the fridge for up to 4 days. In fact, it might taste better on day two. Don’t bother reheating — it’s meant to be served cold or room temp. Definitely don’t freeze it. Beets get all weird and mealy when frozen. Just don’t.

Frequently Asked Questions

Can I use golden beets?
Yup, totally. They’re sweeter and don’t stain your hands pink. Still lovely.

What if I hate cilantro?
Swap it with parsley or just double the mint. You do you.

Can I serve this warm?
Sure. It’s nice slightly warm from the oven, just don’t add the herbs until after or they’ll wilt into sadness.

Is it meal-prep friendly?
Big yes. Make a big batch and eat it all week. Still sings by Thursday.

Nutrition Facts (Per Serving):

• Calories: 67
• Fat: 3g
• Carbs: 10g
• Protein: 2g
• Sodium: 443mg
• Sugar: 6g