Orange and Beet Salad Recipe

Orange and Beet Salad Recipe
Orange and Beet Salad Recipe photo by Taste of Home
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Orange and Beet Salad Recipe

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This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. —Jessie Apfe, Berkeley, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 4 medium fresh beets (about 1 pound)
  • 1 tablespoon olive oil
  • 8 cups spring mix salad greens
  • 2 medium oranges, peeled and sectioned
  • 1/2 cup crumbled feta cheese
  • DRESSING:
  • 1/3 cup orange juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon grated orange peel
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice

Directions

Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape.
When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads. Yield: 6 servings.
Originally published as Orange and Beet Salad in Taste of Home Christmas Annual Annual 2015, p62

  • 4 medium fresh beets (about 1 pound)
  • 1 tablespoon olive oil
  • 8 cups spring mix salad greens
  • 2 medium oranges, peeled and sectioned
  • 1/2 cup crumbled feta cheese
  • DRESSING:
  • 1/3 cup orange juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon grated orange peel
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape.
  2. When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads. Yield: 6 servings.
Originally published as Orange and Beet Salad in Taste of Home Christmas Annual Annual 2015, p62

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