Baby Beet Salad

Baby Beet Salad

8
acook 0

"Cold and refreshing. I don't eat the onions, but their flavor infuses into the dish. Adjust orange juice and vinegar if too sweet or not sweet enough. It tastes even better the next day!"

Ingredients 15 m {{adjustedServings}} servings 150 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir the beets, oranges, onion, vinegar, and orange juice together in a bowl; serve immediately or chill until needed.
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Reviews 8

  1. 9 Ratings

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Ruth
9/27/2010

This was a very tasty beet salad. I used a yellow onion because that's what I had on hand. I think a mild purple onion would work, but not a strong one, so be careful!:-) I will use a ssweet onion next time. The beets and oranges went together beautifully. I did not use canned beets, but my own beets: oven roasted in foil, peeled, and then sliced. It had a good flavor after 2 hours in the fridge. I think it will taste even better tomorrow, and perhaps the onions will be milder and easier to eat.

Maxine
7/28/2010

We enjoyed this recipe very much. I added a package of Truvia sweetner and used a white onion and it worked fine. Will make again. Maxine

janet
6/27/2011

I had to sub red wine for cider vinegar. It came out okay, but I think the cider vinegar would have been much better. I also tried bottled orange juice first, and then dumped the liquid and used juce from the can of the mandarins instead, which was much better! A little rosemary compliments this salad nicely, and it looks and tasted beautiful served over a small bed of greens! Although, I might add a touch of olive oil or in the future to balance out the overwhelming acidity. Thanks for the recipe!