So I do not did not like beets.
I didn’t just kind of not like them… like I really really didn’t like them. You know when you’re swimming in a lake and you accidentally swallow lake water? Like right by some seaweed? That’s what I thought they tasted like. Dead serious.
Then something magical happened… I went out to dinner to this restaurant I had been dying to go to (RPM Italian!), and I ordered beets…and I LOVED them. They were prepared to perfection. I don’t know if it was Giuliana and Bill Rancic blowing good juju my way (they own the restaurant), or the last of my teenage tastebuds finally dying, but they were DELISH! I absolutely had to recreate the dish. The citrus brought out the sweetness of the beets and the crunch from the salty pistachio was an awesome contrast
This is my new favorite summer salad – I love how different it is from what you normally see on a picnic table. If you can get your hands on precooked beets, this dish can be on your table in 10 minutes. Can’t find any? No prob. Bring to a boil and simmer for 20 minutes… on your table in 30. Plus beets are packed with all kinds of nutrition power – loaded with fiber, potassium, folate, and betacyanin; all the good stuff to keep your ticker in tip top shape.
So if you were like me, and don’t like beets – give them a chance! And if you’re not a hard sell, you will love this preparation!
And be before I let you loose on the recipe I want to announce the winner of my King Arthur Flour Giveaway….
Carolyn Doyle!!
Congratulations Carolyn! I will e-mail you with more info so I can get your box of goodies sent to you asap!
Ingredients :
- 8 ounces red beets
- 8 ounces golden beets
- 2 medium oranges, peels and thinly sliced
- 2 tablespoons mint leaves
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup shelled pistachios
How to Make Beet & Orange Citrus Salad
Step 1
Cook the beets – rinse and scrub the red and golden beets. Place clean beets (with skin on) in a medium pot and cover with water. Bring to a boil, then simmer for 20 minutes until fork tender. Drain water and let sit until cool to handle. Carefully peel away skin. Cut beets in half, horizontally through the center. Then continue to cut into half moon shapes. Set aside while you make the dressing.
Step 2
Make the Dressing – Combine orange juice, lemon juice, olive oil, and kosher salt in a medium bowl. Whisk to combine.
Step 3
In a large bowl, combine cooked beets, sliced oranges, and pistachios. Drizzle with dressing and toss to combine. Garnish with mint leaves.
Beet & Orange Citrus Salad Tips
Use Gloves: Beets stain! Wear gloves when peeling to avoid red-stained hands.
Use Fresh Citrus Juice: Always use fresh orange or lemon juice for dressing—bottled can’t compare.
Balance the Sweetness: Add a tangy element like balsamic or red wine vinegar to balance sweet oranges and earthy beets.
Meal Prep Friendly: Store beets, oranges, and dressing separately if prepping ahead.
Frequently Asked Questions (FAQ)
Can I use pre-cooked or canned beets?
Yes, you can use pre-cooked or vacuum-sealed beets to save time. Canned beets work too, but rinse them well and pat dry for best texture.
Can I use golden beets instead of red?
Absolutely! Golden beets are milder and don’t stain other ingredients.
What greens pair well with this salad?
Arugula, spinach, baby kale, or mixed spring greens all complement the citrus and beets.
Can I freeze the salad?
No, this salad doesn’t freeze well. The texture of beets and citrus degrades when thawed.
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Beet & Orange Citrus Salad
Course: Salads, Appetizer, SaladCuisine: American, MediterraneanDifficulty: Easy4
servings15
minutes35
minutes180
kcalThis vibrant Beet & Orange Citrus Salad combines sweet roasted beets, juicy citrus, and fresh herbs with a light vinaigrette. Perfect as a refreshing side dish or a light lunch, it's full of color, flavor, and nutrition.
Ingredients
8 ounces red beets
8 ounces golden beets
2 medium oranges, peels and thinly sliced
2 tablespoons mint leaves
2 tablespoons fresh orange juice
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 cup shelled pistachios
Directions
- Cook the beets – rinse and scrub the red and golden beets. Place clean beets (with skin on) in a medium pot and cover with water. Bring to a boil, then simmer for 20 minutes until fork tender. Drain water and let sit until cool to handle. Carefully peel away skin. Cut beets in half, horizontally through the center. Then continue to cut into half moon shapes. Set aside while you make the dressing.
- Make the Dressing – Combine orange juice, lemon juice, olive oil, and kosher salt in a medium bowl. Whisk to combine.
- In a large bowl, combine cooked beets, sliced oranges, and pistachios. Drizzle with dressing and toss to combine. Garnish with mint leaves.
Notes
- If you can find precooked beets go ahead and use them to cut time in half!
