Orange Beet Salad

Orange Beet Salad


1 medium red beet

3 cups romaine lettuce

1 can (11 oz) mandarin oranges, drained with liquid reserved*

1/4 cup red onion, thinly sliced

3 tbsp chopped pecans

3 tbsp feta cheese

⅓ cup orange vinaigrette dressing


Preheat the oven to 400℉.

Cut greens off beet, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from oven and cool. Peel the beet and cut into cubes.

Divide lettuce into 3 servings. Top with equal amounts of beet, orange sections, onion, pecans and feta. Toss each salad with 2 tbsp dressing.

Serving immediately.

*Use the reserved liquid to make orange vinaigrette dressing.


3 servings, 330 calories per serving, including dressing

Hack: Feel free to substitute any salad greens you have on hand or use fresh baby spinach.

Hack: Only assemble the salad(s) you intend to eat immediately. The rest of the ingredients can be stored in the refrigerator for up to 5 days and assembled when ready to eat.

Hack:  To keep lettuce romaine lettuce fresh longer, separate leave and wash. Dry in salad spinner or with paper towels. Place lettuce leaves in sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

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8 Replies to “Orange Beet Salad”

  1. Those are two things that don’t seem like they go together, yet sound absolutely delicious on this salad haha. Can that even happen? I am going to test this recipe out this weekend as I am trying some new things to eat. Thank you for sharing this great article and recipe

  2. Orange is one very nice citrus fruit that’s a great source of vitamin c. Having a salad made with orange beet and the necessary ingredients sure sounds nice and nurishing. This orange beet salad is something I would love to try and serve as an appetizer. Thanks for this lovely recipe.

    1. Orange and beets are something I would have never thought to put together but a friend suggested and now I can’t get enough.  I’m trying out a new dish with that combination today.  I hope you will let me know if you decide to try it!

  3. I would like to substitute salad greens with fresh baby spinach. I have noticed how important it’s to serve these salads immediately. A friend was hired recently to cook for a family and she committed 2 mistakes with the salad. She didn’t cut the ingredients of the salad to a size that fitted in the human mouth. And she prepared it the day before serving.

    1. I love your idea of using baby spinach and I’m definitely going to try it!  You can certainly prepare everything ahead of time (even a few days ahead of time) and then assemble it at the time you plan to serve it.  And, while it’s best to cut everything into bite-sized pieces, feel free to cut it up with a knife and fork if you need to!  While some may consider that rude table manners, I see it as being better than trying to stuff your mouth with food that doesn’t fit! 

  4. Thank you for sharing this great orange beets salad, look very delicious specially with feta cheese one of my favorite cheese for a salad that used some kinda vinaigrette dressing, I will try this salad with some cranberries.

    I work at a assisting living facility and we always look for new recipes to try for our residents if is ok with you I will try your orange beets salad with them.

    Let me know and I will let you know how they like it.

    Thank you and God bless you!

    1. I would be flattered for you to serve this to your residents!  Having had relatives who lived in assisted living, I know how important it is to them to have new and interesting experiences!

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