Orange Beet Salad with Citrus Vinaigrette

This super simple salad made me fall in love with beets!

Sweet, Savory, Tangy and Addictively Delicious!

True Story: The first time I tried this salad, my sister in law brought it to a party and I didn’t even think I liked beets…. yet I devoured this salad!

We haven’t made it in a while and decided to bring it back for Easter this year and are so glad we did! It’s just 4 ingredients plus a 3 ingredient dressing and the flavors combine so well that it’s addictively delicious!

It’s simply beets, fresh orange wedges, finely diced red onion (you don’t taste the onion once it mixes with the dressing as much as you love the crunch it brings to the salad), orange zest and citrus vinaigrette.

The combination is a little sweet, a little savory, a little tangy and so yummy!

The salad is also great because it can be made ahead (the flavors get better as it sits) and lasts in the refrigerator for days so it’s awesome for leftovers.

Recipe from a friend.

Scroll down for recipe.

 

 

Orange Beet Salad with Citrus Vinaigrette

Recipe

Orange Beet Salad with Citrus Vinaigrette
 
This super simple salad is a little sweet, a little savory and a little tangy. Just 4 ingredients plus a simple citrus dressing. This salad can be made a day ahead and lasts a long time in the refrigerator and makes awesome leftovers
Author:
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegan
Serves: serves 6-8
Ingredients
  • 3 lbs (3 bunches) fresh beets, rinsed
  • ½ cup finely diced or minced red onion
  • 1 orange, peeled, segmented and cut into bites size wedges (with most oranges, cutting each segment in half is generally a good size ) (can use 2 oranges if you like a lot of citrus but I used 1 orange)
  • zest of 1 orange
Vinaigrette
  • 2 Tbsp white wine vinegar
  • 2 Tbsp freshly squeezed orange juice (whatever kind are in season. I used navel oranges)
  • 3 Tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp pepper
Instructions
Prep Beets (can be done ahead of time and left in the refrigerator)
  1. Cut off the tops (leafy green part) and boil beets (with skin on) in a large pot of salted water for 45 min-1 hour or until tender (skins will peel off easily)
  2. Drain beets in a large colander and cool slightly or run cool water over them to cool so that you can easily peel outer skin off the beets (it's messy but the color will astonish you!!). I wore kitchen gloves to do this although the beet color does wash off. Toss skins and set aside beets.
  3. Cut beets into bite size or slightly larger wedges (not slices)
Vinaigrette
  1. Mix ingredients together in a small bowl or liquid measuring cup until well combined.
Assemble
  1. Place beets, oranges and red onion in a bowl. Add vinaigrette and orange zest. Gently toss until well combined. Everything will turn beet pink. Store in a sealed container until ready to serve.

 

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