Beet and Orange Salad

One of my all time favorite salad recipes is Beet and Orange Salad because the flavors are amazing and it does well to be made ahead or times for gatherings at Thanksgiving, Christmas, and Easter. Roasted Beets, sliced Oranges and a homemade Citrus Tarragon Vinaigrette brings all the flavor together. 

Other salad recipes we love that you might also love are Savory Pear Salad with Bleu Cheese and Walnuts, Apple Salad with Candied Hazelnuts, and Spinach Apple Bacon Salad with Honey Mustard Dressing.

If we go out to eat, and Beet Salad is on the menu I always order it. I just love beets, and can never get enough.

With Thanksgiving quickly approaching I thought I would share this easy Beet Orange Salad. It has roasted beets, oranges, clementines, and a tarragon citrus vinaigrette. The flavors really work together beautifully. 

Tarragon has a flavor similar to anise, and if you don't care for it feel free to substitute it for something else. Mint is good, and I use it for Beet Orange and Mint Salad I make. Fair warning the pictures are hideous! Rosemary or thyme would also be delicious. The possibilities are endless.

This salad is also good with a little goat cheese or feta, and maybe even some crushed pistachios or walnuts. But I kept it rather simple this time.

The most surprising thing was I had intentionally made extra and hid a rather large container in the fridge. Logan made sure to devour the whole thing before I could get to it the next day.. Ha..Ha.. and he's usually not a big beet eater.

First you'll need about 8 medium-large Beets. Scrub them well to remove the gritty sandy dirt. 

The store only had regular ruby red beets on this occasion, but if you are lucky enough to find yellow or candy stripped beets those would make a beautiful addition to the salad. I love having an assortment of color when I can find them.

If they have tops cut off the leafy greens. I like to make Sautéed Beet Greens with the tops so good! We actually made that as another side dish the night we had this Beet Orange Salad.

I like to place parchment paper down in my baking dish to make for easy clean up. Drizzle beets lightly with Olive Oil and Salt. 

Cover pan with foil to seal I'm moisture.

Bake in a 400˚ oven for 45 minutes to 1 1/2 hours, until fork tender. The time to bake really depends on the size of the beets. The little beets I had were done in about 50 minutes but the large one took almost another half an hour.

Allow beets to cool before handling.

If you don't like having beet red hands for a few days I suggest using a pair of disposable gloves to peel beets, and slice.

I cut the beets like thin wedges, but I've also sliced the beets in rounds in the past. I think the wedges are a little easier to eat.

To make Citrus Tarragon Vinaigrette in a shaker jar add:

• 1/4 cup Olive Oil
• 1/4 cup Orange Juice
• Juice of 1 Lime
• Juice of 1/2 a Lemon
• 2 tablespoons Tarragon, Chopped
• 1 teaspoon Honey
• 1/2 teaspoon Grainy Mustard
• Generous Pinch Salt
• Pepper

Shake until well combined. Taste vinaigrette. Add more honey, and salt if needed.

I like to toss the beets with a little vinaigrette to make sure they are seasoned properly, and it also seems to cut down on bleeding with the oranges.

Drizzle about 3 tablespoons Citrus Vinaigrette over beets, and toss until well combined. 

Slice both ends off 3 oranges.

Use a sharp knife to cut from top to bottom the white pith off orange following the membrane. Repeat with 2 Clementine Oranges. 

Layer a single layer of Orange slices on platter. 

Add a layer of beets, and a light layer of dressing. Repeat ending with orange slices and clementine oranges. Drizzle generously with dressing. Salad can be refrigerated until ready to serve, and served room temperature or cold. 

Beet Orange Salad is perfect for any time, but definitely gorgeous enough to deserve a spot at the Thanksgiving and Christmas table.

A few other favorite make ahead side dishes we love for the holidays are Green Bean Salad, Cheesy Broccoli Casserole, Broccoli Salad, Grapefruit Avocado Salad, and Apple Salad with Candied Hazelnuts.  

A few favorite ways to use up beets you might have are:

• Sautéed Beet Greens
• Beet Orange Mint Salad
• Beef Borscht
• Balsamic Pickled Beets from The Flavor Bender
• Parma Ham and Beet Salad from Recipes From A Pantry
• Pickled Red Beet Eggs from The Suburban Soapbox 

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dinner, Side Dish, Thanksgiving Side Dish, Christmas Side Dish, Salad

American

Yield: 8

Author: Serena Bakes Simply From Scratch

Beet and Orange Salad

Beet Orange Salad is a delicious salad recipe for Thanksgiving and Christmas. Roasted Beets, Sliced Orange with a Citrus Tarragon Vinaigrette.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

Roasted Beets

• 8 whole Medium-Large Beets
• Olive Oil
• Salt

Citrus Tarragon Vinaigrette

• 1/4 cup Olive Oil
• 1/4 cup Fresh Squeezed Orange Juice
• 1 whole Lime, Juiced
• 1/2 whole Lemon Juiced
• 2 tablespoons Fresh Tarragon, Stems Removed and Chopped or other favorite herb
• 1 teaspoon Honey
• 1/2 teaspoon Grainy Mustard
• 1 generous pinch Salt
• Pepper to taste

Beet and Orange Salad

• 3 whole Oranges
• 2 whole Clementine Oranges

Instructions

Roasted Beets

1. Preheat oven to 400˚F.
2. Cut tops off beets and scrub grit off beets well.
3. Place beets on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and sprinkle with salt. Rub oil and salt all over beets. Cover pan with foil.
4. Bake beets for 45 min to 1 1/2 hours, until really fork tender. How long they take really depends on beet size. If you have mixed sized beets like mine you may have to pull the small beets out, and finish cooking the larger beets.
5. Allow beets to cool fully. Use gloves, and peel skin from beets. Cut beets into wedges.

Citrus Tarragon Vinaigrette

1. Mix all ingredients in shaker jar, and shake until well combined.

Beet and Orange Salad

1. Drizzle beets with about 3 tablespoons vinaigrette, toss until well combined, and set aside.
2. Cut tops and bottoms off oranges, and clementines. Use a sharp knife starting at the top and working towards bottom to cut off white pith following curve of orange. Slice.
3. Layer a single layer of oranges on platter. Add a layer of beets, and drizzle with citrus vinaigrette.
4. Repeat ending with orange slices and clementines. Drizzle generously with vinaigrette.
5. Salad can be refrigerated until ready to serve, and served cold or at room temperature.

Nutrition Facts

Calories

159

Fat

8.94 g

Sat. Fat

1.23 g

Carbs

19.8 g

Fiber

4.35 g

Net carbs

15.44 g

Sugar

13.82 g

Protein

2.58 g

Sodium

98.59 mg

Cholesterol

0 mg

Calories are estimated using a recipe calculator. If exact information is important please use your favorite app to calculate.

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©2018 Serena Bakes Simply From Scratch

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