Beet Orange Salad

Square overhead image of a beet citrus salad on a white platter with serving spoons next to it.

If you are suspiciously glancing at this Beet Orange Salad because it is so pretty that it must be fussy, rest assured it is quite easy. In less than 20 minutes of hands-on time you will have a dish that will be the highlight of your table.

Course Salad

Cuisine American

Keyword beets, holidays

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 279kcal

Author Wendy Polisi

Ingredients

Beets

4 beets

Dressing

½ cup fresh-squeezed orange juice (the juice from 1 orange)
¼ cup Holland House White Cooking Wine
1 shallot or red onion minced
⅔ cup extra virgin olive oil
Salt and pepper to taste

Salad

½ red onion sliced
2 navel oranges peeled and sliced
1 avocado peeled, pitted, and sliced
¼ cup walnuts chopped
Fresh chives for garnish (optional)

Instructions

Preheat your oven to 400 degrees. Trim and wash the beets. Place in a large baking pan and cover with foil. Roast for 45 to 60 minutes, until the beets are tender. Allow to cool and then peel and slice.
While the beets are cooking, make the dressing by combining the orange juice, white cooking wine, and shallot in a blender. With the motor running, add in ⅔ cup extra virgin olive oil and process until emulsified.
Taste the dressing. If your orange was not sweet enough, you might need to add up to 2 tablespoons of sweetener.
Place the beets and red onion in a shallow dish. Toss with ¼ cup of dressing. (If you like, you can do this ahead of time and keep in the refrigerator until you are ready to serve.)
Arrange the beets and onion on a serving platter or individual plates. Top with the oranges and avocado. Drizzle with vinaigrette. Sprinkle with walnuts and garnish with chives if desired.

Nutrition