Orange Beet Salad
I used to think beets were gross. That’s before I actually tried them … which I put off until embarrassingly late in life. I could kick myself! Beets (fresh beets) are now among my favorite vegetables, and they are positively delicious in this unique and refreshing Orange Beet Salad! Bonus: it’s not only dairy-free, but it’s also gluten-free.
This recipe is inspired by a dish I photographed for a restaurant food photography client in Dallas. I was struck first by the beautiful colors. After the shoot, I was able to sample the dish – and wow! What a flavor combo. I honestly would never have thought of putting oranges and beets together.
Ingredients for Orange Beet Salad:
- 2 beets
- 2 oranges
- chopped pistachios
- sesame seeds
- lemon juice or vinegar
- vegan crumbled goat cheese (or regular goat cheese if you don’t have a dairy issue)
- basil leaves or arugula (optional)
Directions for Orange Beet Salad:
Step One – Cook the Beats
To make this refreshing orange beet salad, boil the beets first. Chop the leaves off the beets, wash and place them in a large pot of water with 2 Tbsp lemon juice or vinegar; bring to boil and then lower to simmer; cook for 45 – 50 minutes until tender; drain and rinse with cold water until comfortable to touch; peel the beets with a knife (it will be easy); then slice into thin (but not too thin) round slices.
Step Two – Peel and Slice the Oranges
Slice oranges into thin (but not too thin) round slices using a serrated knife; do not peel first. After sliced, use knife to cut peel off, about an inch or so at a time as you rotate the slice around.
Step Three – Arrange the Beets and OrangesÂ
Arrange the boiled beet slices and orange slices on a plate or shallow bowl, alternating each type of slice.
Step Four – Add Toppings
Top with chopped pistachios, sesame seeds and (optional) crumbled goat cheese.
Step Five – Garnish (Optional)
Garnish with 3 basil leaves the middle or some arugula (optional).
Pin it/save it and make it soon!
Orange Beet Salad
Ingredients
- 2 oranges
- 2 beets
- 1/2 Tbsp chopped pistachios
- 1 Tbsp vegan crumbed goat cheese
- 1/2 tsp sesame seeds
- 3 basil leaves (optional) for garnish
- 2 Tbsp lemon juice or vinegar (for boiling the beets)
Instructions
- Chop the leaves off the beets, wash and place in large pot of water with 2 Tbsp lemon juice or vinegar; bring to boil and then lower to simmer; cook for 45 - 50 minutes until tender; drain and rinse with cold water until comfortable to touch; peel the beets with a knife (will be easy); then slice into thin (but not too thin) round slices.
- Slice oranges into thin (but not too thin) round slices using a serrated knife; do not peel first. After sliced, use knife to cut peel off, about an inch or so at a time as you rotate the slice around.
- Arrange the boiled beet slices and orange slices on a plate or shallow bowl, alternating each type of slice.
- Top with chopped pistachios, sesame seeds and (optional) crumbled goat cheese.
- Garnish with 3 basil leaves the middle or some arugula (optional).
