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+ servings
Beet and Orange Salad with Feta Cheese & Mint 
Prep Time
1 hr
Total Time
1 hr
 
This beet salad is a light and delicious combination of roasted beets, oranges, feta cheese and fresh mint leaves. The orange vineagrette is simple to make and a perfect dressing for this salad. It's nice to serve as a starter to any meal or a delightful side dish.
Course: Salads
Cuisine: American
Keyword: Healthy, Vegetarian, Lunch
Servings: 4
Calories: 257 kcal
Ingredients
  • 3 medium-sized beets
  • olive oil
  • salt and freshly ground black pepper
  • 4 navel oranges
  • 2 ounces feta cheese crumbled
  • ¼ cup coarsely chopped pistachios optional
  • ¼ cup fresh mint leaves
Orange-Honey Vinaigrette
  • ¼ cup fresh orange juice
  • 1 tablespoon fresh orange zest
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • freshly ground black pepper
Instructions
  1. Pre-heat the oven to 375ºF.
  2. Remove the tops and the roots of the beets and thoroughly wash and scrub the beets. Rub the beets with olive oil and season with salt and pepper. Place the beets in a baking dish with ½ cup of water and cover the dish with foil. Bake for 50 to 60 minutes (timing will depend on how the size of the beets. Remove the beets from the oven when you can easily pierce the beet to its core with a paring knife. and remove the foil. Let the beets sit for about 10 to 15 minutes to cool. When the beets have cooled enough to handle remove the skins. Wear gloves or use paper towels to rub the skins from the beets.
  3. To make the dressing, whisk the orange juice, orange zest, vinegar, honey, herbs and salt together in a small bowl. Whisk in the olive oil until combined. Season with freshly ground black pepper to taste.
  4. Slice the beets into ¼-inch thick rounds. Cut the peels away from the oranges, making sure to remove all the white pith, and slice them into ¼-inch thick slices.
  5. Chiffonade the mint leaves by stacking the leaves and slicing into strips.
  6. To serve, Shingle the slices of beets and oranges on a serving platter or individual plates. Season the beets and oranges with a little salt and drizzle the orange-honey vinaigrette over the top. Sprinkle the goat cheese, pistachios (if usinand mint and serve immediately.

Recipe Video

Nutrition Facts
Beet and Orange Salad with Feta Cheese & Mint 
Amount Per Serving
Calories 257 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 13mg4%
Sodium 355mg15%
Potassium 558mg16%
Carbohydrates 31g10%
Fiber 6g24%
Sugar 21g23%
Protein 6g12%
Vitamin A 610IU12%
Vitamin C 96.9mg117%
Calcium 155mg16%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.