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Fresh Beet Orange Salad

A delicious mixture of fresh beets, oranges and a tangy vinaigrette.
Course Salad, Side Dish, Vegetable
Cuisine All-American
Keyword beets, orange, vinaigrette
Prep Time 10 minutes
Cook Time 45 minutes
Refrigerate 2 hours
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 5 whole fresh beets
  • 4 green onions, thinly sliced
  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon white pepper
  • 1 orange, juiced
  • 1 tablespoon grated orange rind
  • 1 package salad mix
  • 2 medium navel oranges

Instructions

  • Place beets in an 11 x 7-inch baking dish; add 1-inch of water. Cover and bake at 400 for 40-45 minutes or until tender. Cool; peel, slice and quarter. In a large bowl, combine beets and green onions. In a small bowl, whisk the vinegar, oil, sugar, salt, curry powder, pepper, orange juice and zest. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
  • Before serving, cut each orange widthwise into slices. Slices in half, cut halves into sections and cut off rinds. Divide lettuce among six plates. Using a slotted spoon, top lettuce with beet mixture. Arrange orange sections over salad. Drizzle with vinaigrette.