Orange and Silverbeet Salad

We have both silverbeet and oranges in the veggie boxes this week. Here’s a great salad that uses both. Greatly enjoyed as a side dish served with fish.

Serves 2


  • 2 teaspoons olive oil
  • 6 silverbeet leaves & stems, washed
  • 2 garlic cloves, crushed
  • ¼ cup sultanas
  • Juice of two oranges
  • Orange rind of two oranges
  • 2 tablespoons almonds, toasted & chopped


  1. Separate silverbeet leaves from stems. Chop stems. Roughly tear leaves.
  2. Heat oil in a large frying pan over medium heat.
  3. Add garlic and silverbeet stems. Cook for 3 to 4 minutes or until stems are just tender.
  4. Add sultanas, orange juice and orange rind. Stir to combine.
  5. Add leaves. Cook, stirring, for 2 to 3 minutes or until wilted.
  6. Season with salt and pepper.
  7. Top with almonds. Serve.

You can order organic oranges and silverbeet when in season, along with many other groceries from our webstore.

  • Sam

    Very yummy thank you. I changed it a little though – I added some burghul (to make a complete protein and soak up excess orange juice)which was nice. Some roast pumpkin goes well with it as well 🙂

  • Anonymous

    I love it!! But it’s a bit too sour with the orange juice

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