This salad with beets and oranges is lovely and vibrant. A bed of shredded beet greens is topped with wedges of cooked beets, sliced apples, and orange slices. The dish is then drizzled with a wonderful vinaigrette.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds beets
- 2 cups shredded beet greens
- 1 large orange, peeled and sectioned
- 2 Granny Smith apples – peeled, cored and sliced
- 1 tablespoon olive oil
- 1 tablespoon raspberry vinegar
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons unsalted sunflower seeds, toasted
Instructions
- Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
- Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
- Trim and peel skins off beets; cut into 8 wedges.
- Combine orange sections, beets, and apples in a bowl.
- Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
- Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Reviews
This has become our go-to recipe for the beets that we receive throughout the summer in our weekly farm share. I have never liked beets, but this recipe works. As a shortcut, I usually use a raspberry vinaigrette dressing. I add blue or gorgonzola cheese and either dried blueberries or cranberries. I toss the greens together with the fruit/beet mixture.
Great salad, Light, and tasty. I didn’t have any beet greens (just beets), so I put the beets, apples, and oranges on a bed of greens. I think I’ll double the dressing when I make it again. My oranges were small so next time (and will definitely be a next time) I’ll make sure I have a large orange.
Used our home grown beets and it was spectacular ! I will be a great summer go to salad. Light and flavorful. I couldn’t find Raspberry vinegar so I substituted it with Balsamic. Just to taste I feel it was a little stronger vinegar
Delicious! I omitted the oranges and it still got rave reviews.
This was so delicious, I hadn’t had fresh beets before and I loved the it. Next time I plan to trade the orange for grapefruit and add romaine for a bit more green, but otherwise it’s phenomenal!
Served to 10 guests whom enjoyed the flavours and the presentation was nice. No change to recipe and I would definitely make again. (I made sure to use only the young beet greens)
Surprisingly good flavor combination! I added caramelized onions and thinly sliced cooked carrots, cut the apples into smaller bite-sizes pieces and added romaine lettuce because I was catering to a varied age group. I placed the beets, oranges, carrots, apples, onions, cheese, sunflower seeds, and dressing into individual serving dishes buffet style so my guests could personalize their salads. It was a great hit and complimented the main course perfectly. It’s a great way to use my bumper crop of beets! Thanks for sharing this recipe!
Very tasty and refreshing. You will automatically feel healthier when eating this salad. The flavors compliment each other and the beets are so good for you.
I love all the wonderful favors mixed together, very refresing.
I made ahead for a Christmas Day lunch. So the beet greens were washed, trimmed and cut in a baggie. The oranges were sectioned and cut, in a baggie with the very thinly sliced Granny Smith apples. The only thing I had to make before serving was the dressing. Turned out I had used all of my Raspberry Vinegar up, so I had to substitute. I used Sherry vinegar. It was delicious. My husband is not much of a beet fan, but he really liked it. It is also very colorful and appropriate for Christmas: the beet greens are very dark green with red veins, and the roasted beets stained the apple and oranges. When I placed the beet/fruit mixture on the greens and served, it was very beautiful. My only suggestion is to possibly double the amount of dressing (I used 3 beets which were about 1-1/2 to 2″ diameter, 2 small Granny Smith apples, and 1 large orange). With only 1 Tablespoon each oil and vinegar to that amount of beets/fruit, the dressing was very subtle.
I doubled the dressing. Used our own apples from our tree. Very nice side salad dish.
Entire family loved this! Daughter (age 6) asked to take some in her lunch!
The recipe ended up changing based on what I had on hand, but it truly is excellent! I had some orange beets that I wanted to use up, they didn’t have the green’s attached, so I used fresh spinach. With the fresh spinach I would have preferred the beet mixture to be cold, but it was good warm non-the less. Instead of raspberry vinegar I used red wine vinegar and just added a splash more sugar, this was delightful! (Even my husband ate his salad!!)
Delicious and healthy! You don’t even need to add the sugar as it is sweet enough without it. I did add an extra orange. The hint of garlic was interesting as well. Very easy to put together!
It is an ok recipe. Not too much flavor and beets can take a while to cook. Might not prepare it again or probably would consider adding a fruit that tastes more sweet like pinneaple? As well, only used one beet and one apple.
I love golden beets and this is really a great, healthy recipe! Thank you!
Tasted good, but I’d use less beets next time. They overpower all the other flavors.
I used Pomegranate vinegar since that is what I had on hand/was still a fruity vinegar. I added some extra salad greens since my beets didn’t have quite enough on them for the salad part. I made this in the am so dinner was quick and easy when I got home late from work…..just added the greens at the end…..so it did sit together all day and let the flavors blend. 5 stars since my changes were very minor.Of curse mine came out all pink since the stuff marinated with the beets for the day….but tasted just fine. Only addition for personal taste to top it off” was a sprinkle of goat cheese crumbles on the top. My daughter is currently on a goat cheese kick and they really did go well with the beets. I ended up making a bit more dressing to add to it.
This salad was a delightful surprise! My husband and I both really enjoyed it. I substituted a fig balsamic vinegar for the raspberry one with great results and served it over spring mix greens, rather than beet greens. Thanks!!
Easy and versatile. I roasted the beets. Excellent!
I thought this was very good. I had leftover roasted beets and didn’t care for the taste of them that much. I served over mixed baby greens instead of the beet greens. I also didn’t have raspberry vinegar so I substituted white wine vinegar and added a bit of raspberry jam for the raspberry flavor.