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Baby Beet Salad

Baby Beet Salad

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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 {{adjustedServings}} servings

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Original recipe yields 8 servings



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


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


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


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!