Beet and Orange Salad: A Refreshing and Flavorful Combination
Total Time: 35 minutes
Cook Time: 15 minutes
Prep Time: 20 minutes
Servings: 10
Calories per Serving: 209.5 kcal
Beetroot, often a polarizing vegetable, becomes a delightful ingredient when paired with the citrusy brightness of oranges and the sweet tang of grapefruit. This beet and orange salad is an excellent choice for those seeking a fresh, vibrant side dish that pairs well with a variety of meals. The addition of red onion adds a sharp contrast, while the homemade dressing — made from grapefruit juice, cider vinegar, cinnamon, and a touch of sugar — elevates the flavors, bringing it all together in perfect harmony.
This salad not only offers a burst of colors and flavors but also packs a nutritious punch. Packed with fiber, vitamin C, and antioxidants, it’s a wonderful way to enjoy seasonal produce in a simple yet delicious way. Plus, it’s quick to prepare, making it ideal for weeknight dinners or as a refreshing dish for gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beets | 10 medium-sized |
| Grapefruit juice | 1 cup |
| Cider vinegar | 1 tbsp |
| Water | 1 cup |
| Sugar | 1 tbsp |
| Ground cinnamon | 1 tsp |
| Red onion (thinly sliced) | 1 large |
| Oranges (peeled and sectioned) | 2 large |
| Olive oil | 1/4 cup |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Orange zest | zest of 1 orange |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 209.5 kcal |
| Fat | 5.7 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 41.2 mg |
| Carbohydrates | 39.2 g |
| Fiber | 3 g |
| Sugar | 35 g |
| Protein | 1.9 g |
Instructions
-
Prep the Beets:
Begin by scrubbing the beets thoroughly to remove any dirt. Once clean, place them in a pot of water and bring it to a boil. Cook the beets for about 10 minutes, or until they are tender but still firm to the bite — you want them to retain a slight crispness to keep the texture interesting in the salad. -
Peel the Beets:
After the beets are cooked, remove them from the water and allow them to cool slightly. Once they are cool enough to handle, slip the skins off the beets. This step can get a bit messy, so it’s a good idea to wear gloves or handle them carefully to avoid staining your hands and kitchen surfaces. -
Prepare the Dressing:
While the beets are cooling, grab a large pot and mix the grapefruit juice, cider vinegar, water, sugar, orange zest, and cinnamon. Stir the mixture together and bring it to a simmer over medium heat. The heat will allow the flavors to meld together, creating a tangy-sweet base for the salad. -
Slice the Beets:
Once the beets are peeled and slightly cooled, slice them using an egg slicer or a sharp knife. The uniform slices will absorb the dressing nicely and add a pleasing texture to the salad. -
Simmer the Beets:
Carefully drop the sliced beets into the simmering liquid. Let them cook for about 5 minutes until they are very tender and have absorbed some of the flavorful liquid. -
Add the Red Onion:
Add the thinly sliced red onion to the pot with the beets and simmer together for an additional 2 minutes. This will slightly soften the onion while infusing it with the sweetness of the liquid. -
Drain and Reserve Liquid:
Once the beets and onions are tender, drain them, reserving about 1/2 cup of the cooking liquid. Set the beets and onions aside to cool. The reserved liquid will be used to make the dressing. -
Combine with Oranges:
Peel and section the oranges, removing any seeds. In a large serving bowl, combine the orange sections with the beets and onions. The fresh citrusy sweetness of the oranges will complement the earthy flavors of the beets beautifully. -
Make the Dressing:
In a separate bowl, combine the reserved liquid with salt and freshly ground black pepper to taste. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. This will create a smooth, well-blended vinaigrette that perfectly coats the salad. -
Toss the Salad:
Pour the dressing over the beet, onion, and orange mixture. Toss everything together gently, making sure the dressing evenly coats all the ingredients. The vibrant colors of the beets, red onions, and oranges will make this salad a feast for the eyes as well as the taste buds. -
Chill:
For the best flavor, chill the salad for at least 20 minutes before serving. The flavors will have time to meld together, and the salad will be refreshing when served cold. -
Serve:
When ready to serve, you can plate the salad over a bed of fresh butter lettuce or baby greens for an extra touch of freshness. The light, tangy dressing paired with the sweetness of the beets and oranges will be a perfect addition to any meal.
Tips for Success:
- Beet Prep: Beets can stain your hands and surfaces, so it’s recommended to wear gloves when peeling them or use a towel to handle them. If you find the prep messy, you can also roast the beets instead of boiling them for a more robust flavor.
- Customizable Dressing: If you prefer a slightly sweeter or tangier flavor, adjust the sugar and vinegar ratios according to your taste. You can also experiment with adding a small amount of honey for additional sweetness.
- Let It Sit: Allowing the salad to sit for a while after tossing the dressing allows the flavors to infuse the beets and onions more deeply. If you’re preparing it ahead of time, it can be stored in the fridge for up to 2 days.
This Beet and Orange Salad is an ideal dish for a light lunch, a side salad for dinner, or even as a vibrant addition to your holiday spread. With its balance of sweet, tangy, and earthy flavors, it’s sure to be a crowd-pleaser!
