The Pioneer Woman Tasty Kitchen
Profile Photo

Beet & Orange Salad with Mint (Vegan)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I made a quick vinaigrette to serve with this, but I didn’t even use it. I thought the beets, oranges, and mint were enough all on their own. But I’m still calling it a salad.

Ingredients

  • 4 whole Large Beets Tennis-ball-sized, Or 12 Small Golf-ball-sized
  • 1 Tablespoon Olive Oil, Plus 2 Teaspoons - Divided
  • 3 whole Oranges, Cara Cara Oranges If You Can Find Them
  • 1 Tablespoon Fresh Mint, Chopped
  • 1 Tablespoon Vinegar, Balsamic Or Red Wine
  • 1 teaspoon Honey
  • 1 Tablespoon Fresh Squeezed Orange Juice
  • Salt And Pepper, to taste

Preparation

Preheat oven to 400 F. Wash and trim beets, drizzle with 2 teaspoons of olive oil and rub the oil on the skin. Wrap beets in a double layer of tin foil and seal tightly. Place foil packet on a small pan, put the pan into the oven and roast the beets for 30-50 minutes (depending on size of beets) until fork tender. Remove pan from oven and allow beets to cool completely.

Peel cooled beets using a sharp knife, try to take just the skin off and not too much of the flesh. Cut each beet in half, and then each half into 8 pieces.

For the oranges, slice off the top and bottom peel, then slice down the sides, taking off just the skin and the pith. Chop the peeled oranges in the same fashion as the beets.

Combine the chopped beets and oranges in a bowl, add the chopped mint, and toss to combine.

In a small jar, add the remaining 1 tablespoon of olive oil, vinegar, honey, and orange juice. Put the lid on and shake to combine. Add salt and pepper to taste if needed.

Serve either at room temperature, or cover and chill to serve cold. Pass the dressing around when serving, or toss it with the salad before serving and serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Kale Citrus Salad with Pomegranate
Profile Photo by Lindsay @newenglandnosh in Salads
Bright and festive salad for your holiday table!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Quinoa, Pomegranate and Spinach Salad
Profile Photo by Cookinglsl in Salads
This quinoa, pomegranate and spinach salad makes a colorful fall side...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Vietnamese Shaking Beef
Profile Photo by Dax Phillips in Salads
A flavorful Vietnamese beef salad loaded with sweet, bitter and spice...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Cold Scallion Soba
Profile Photo by Jayne | Tenacious Tinkering in Salads
Easy do-ahead noodles, probably even easier than ramen.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Roasted Veggie Couscous Salad
Profile Photo by samantha Kment in Salads
A colorful array of roasted vegetables tossed in whole wheat couscous...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy