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

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


Grilled Corn with Pear Chorizo Salad
Profile Photo by HappyFoods Tube in Salads
The simple grilled sweet corn has been taken to the next...
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


Easy Chicken Salad Sandwiches
Profile Photo by Julia Pinney @ Julia's Cuisine in Salads
Take your picnic to the next level with these delicious chicken...
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


Jalapeno Ranch Dressing
Profile Photo by Becca Davis in Salads
Jalapeno Ranch Dressing may sound like an unhealthy recipe, but that...
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: 8 Level: Easy


Beef Pomegranate Salad
Profile Photo by Mutt & Chops in Salads
A fresh, herb-y entrée salad with a huge flavor profile. A...
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