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Beet Salad with Citrus Vinaigrette


  • 3 pounds fresh red and golden beets
  • 1 cup thinly sliced red onion
  • 1/4 cup raspberry vinegar
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 large navel oranges, peeled, sliced into 1/4-inch wheels, and quartered
  • Zest of 2 oranges
  • 2 cups salad greens
  • 1/2 cup crumbled bleu cheese
  • 3/4 cup pecans, lightly toasted

Prep Time:

10 minutes

Cook Time:

10 minutes



Colorful sliced red and golden beets tossed in raspberry citrus vinaigrette topped with crumbled bleu cheese and toasted walnuts.

Why Try? For a quick & easy beet salad; slice packaged peeled and steamed beets, available in the refrigerated produce section of grocery store, and toss with prepared raspberry salad dressing and a package of candied walnuts.

Foodie Byte: Using packaged ingredients just leaves you more time to enjoy the meal with friends!


  1. To prepare vinaigrette, combine vinegar, orange juice, oil, sugar, salt and pepper in bowl; whisk to blend. Reserve.
  2. Trim beets. Simmer uncovered in salted boiling water for 45 to 60 minutes, or until beets are tender; drain.
  3. Peel beets and slice into 1/4-inch slices. Combine sliced beets, red onion, orange slices and orange zest in large bowl with reserved vinaigrette; toss to blend.
  4. To serve, arrange lettuce on platter and top with beet mixture. Garnish salad with crumbled bleu cheese and pecans.

Nutritional Information

Calories 262, Carbohydrates 27g, Cholesterol 6mg, Fat 16g, Fat Calories 145, Fiber 7g, Protein 6g, Saturated Fat 3g, Sodium 619mg. Daily Values: Calcium 108.01mg 11%, Phos 140.79mg 14%, Copper 0.27mg 14%, Zinc 1.31mg 9%, Panto 0.63mg 6%, Biotin 1.12mcg 373%, Iodine 1.94mcg 1%, Magnesium 59.34mg 15%, Iron 1.88mg 10%, Vitamin B6 10%, Vitamin C 65%, Vitamin B12 2%, Vitamin D 0%, Vit E-a-Toco 4%, Vitamin A 15%. Percent Daily Values are based on a 2,000 calorie diet.