Beet - Orange Salad With Raspberry Vinaigrette

Total Time
20mins
Prep
20 mins
Cook
0 mins

Simple and delicious

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Ingredients

Nutrition

Directions

  1. Drain beets well and cut each in half, cut larger beets into quarters.
  2. Place in a small salad bowl.
  3. Zest as much as possible of the orange peel, right into the bowl with the beets.
  4. Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
  5. Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
  6. Squeeze the juice out of the remains into the bowl.
  7. Discard remains.
  8. Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
  9. Carefully mix to coat, cover and refrigerate for at least one hour.
  10. Just before serving sprinkle fresh raspberries on top.
  11. (Will keep in refrigerator for at least a week.).
Most Helpful

5 5

This was one of the recipes served at a luncheion by derf and it is so tasty, she had canned Manderin oranges on top and they gave a lovely color contrast.with the beets. Excellent recipe. The flavor combination of the honey, vinegar, orange and beets gives bit of tang to your taste buds, Very different and very good

5 5

I made a few variations to this salad with outstanding results! In the dressing, I use balsamic vinegar instead of raspberry. In the salad, I layer the beets with canned mandarin orange segments in concentric circles around a huge plate. Then I drizzle the dressing on. It is visually beautiful and tastes fantastic! Thanks Derf...