Beet and Orange Salad

  • Active Time 10m
  • Total Time 1h 20m

Serves 6


  • 1 pound fresh beets
  • 2 large oranges
  • 1 cup julienned green spring onions
  • 1/4 cup roughly chopped pistachios
  • For the Dressing:
  • 1 tablespoon walnut oil
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and Pepper


Bring a large saucepan of salted water to a boil. Meanwhile, cut off the beet stems, leaving about 1 inch attached. Add the beets to the pan, reduce the heat, cover and simmer for 50-60 minutes, or until the beets are tender. Drain and run under cold water. Set aside to cool.

When the beets are cool enough to handle, peel and trim them. Cut into julienne. Peel the oranges, slice and cut into thin strips.

Combine the dressing ingredients in a small bowl and whisk thoroughly.

In a serving bowl, arrange the beets, oranges and green (spring) onions in layers. Just prior to serving, pour on the dressing. Scatter with the chopped pistachios and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2558

nutrition information per serving

178 calories; 12g total fat; 0mg cholesterol; 449mg sodium; 17g carbohydrates; 4g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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