Winter Beet Salad Recipe
Winter Beet Salad Recipe photo by Taste of Home

Winter Beet Salad Recipe

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To save a little time, our Test Kitchen home economists recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 4 servings


  • 2 medium fresh beets
  • 1 package (5 ounces) mixed salad greens
  • 2 medium navel oranges, peeled, quartered and sliced
  • 1 small fennel bulb, halved and thinly sliced
  • 1/4 cup chopped hazelnuts, toasted
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons grated orange peel
  • 1/4 teaspoon onion powder

Nutritional Facts

1 serving (3/4 cup) equals 209 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 60 mg sodium, 19 g carbohydrate, 6 g fiber, 4 g protein.


  1. Cut slits in beets; place on a baking sheet. Bake at 425° for 1 hour or until tender. When cool enough to handle, peel and slice beets. Divide the greens among salad plates; top with beets, oranges, fennel and hazelnuts.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads. Yield: 4 servings.
Originally published as Winter Beet Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p57

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Reviewed Jan. 26, 2014

"This was a fantastic tasting salad. Definitely worth the time to prepare. I cooked the beets a little longer than an hour just to make sure they were as tender as could be. The blend of flavors was amazing and I had rave reviews all around."

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