Beats are definitely in my top 5 favorite vegetables. They are still on earth and visible. They can be enjoyed 100 different ways, but my favorite way is simple: as a salad star component! This beet salad has made it easier by except for the cooking steps to cook the beets and rather convenient, budget-friendly cans opening. The shelf life of the canned veg cannot be beaten (Oh, there's a good chance for food there!) And they are less expensive than fresh. This beet orange salad is filled with shiny, bold and contrasting taste and textures. Loves how it is ready Minutes And the easiest sides or light lunch throughout the year.


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Easy Beat Salad Recipes
This cold beet salad brings a quick homemade dressing with sweet canned beets, juicy saffron section, collapsed feta, fresh peppermint and red onion, garlic, vinegar, beet juice (from can beets) and a little sugar. I think this is perfect for a summer trip or dinner as a fresh, non-fruit side dish!
Most canned vegetarianism is full of sodium, but canned beets are less expensive than the latest, so I went for it. And honestly, I am very happy about how this salad goes away. (If you try to see your sodium intake you can always skip salt in a dressing recipe.)
Beet salad


- 1 Orange ($ 0.77)
- 1 Tsp Saffron chest (Around ½ orange zested, $ 1.8)
- ¼ Cup Beet juice (From the canned beets, $ 0.00)
- ¼ Cup White vinegar ($ 0.08)
- 1 Garlic clove (Grated, (around 1 TSP) $ 0.03)
- ¼ Cup Red onion (Dice, (¼ onion) $ 0.26)
- 2 Tbsp Sugar ($ 0.04)
- 1 Tsp Salt ($ 0.01)
- ½ Tsp Black pepper (Fresh crack, $ 0.02)
- ¼ Cup Olive oil ($ 0.79)
- 1 15 ounces Can make full beats (Nicer, 99.99)
- 1.5 Burden Feta cheese (Crisp, $ 0.71)
- 0.25 Burden Fresh mint (Torn, (half of 0.5 oz Clamshell) $ 0.89)
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Collect materials.
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1 tsp saffron (about 1 saffron) and set aside for dressing. Then, carefully shave every end of the saffron so that the juicy part is exposed. Then, carefully shave the entire knife with a whole knife so that you left is the juicy interior of the saffron.
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Carefully stop at the center of the saffron and track the interior of each section and carefully remove each juicy section of the saffron and set it aside. The skill of this knife is called “super”.
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In a small mixing bowl, combine any juice from the remaining inside of the remaining inside of the saffron pea, beet juice, white vinegar, garlic, red onion, orange zest, sugar, salt and pepper. Then, slowly flow into olive oil while the emulsifi is whispering. *
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In a medium -sized bowl, combine half beets, orange sections, feta cheese and torn fresh mint.
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Until the prepared dressing is coated but not swimming in the dressing. Reserve any extra dressing for future salad or use if you plan to serve this beet salad than greens.
We see how it is Calculate the recipe costs here??
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Zester
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Small mixing bowl
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Medium mixing bowl
*You can also make dressing in a blender. If you are doing this, add all the ingredients to the blender and the mixture in step 4 (excluding onion). Then stir the cooking onion.
Service: 1ServingCalories: 269KcelCarbohydrates: 30GProtein: 3GFat: 16GSodium: 869MillilgramFiber: 2G
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At nutrition disconnection.
How to make a beet salad step-by-step photos


Collect all your ingredients.


Create a hairstyle: 1 tsp orange zest (about half saffron) and set aside for dressing. Now, carefully use the knife to shave every end of the 1 orange to expose the juicy part. Do not cut too much; We just want to disclose the body so that the peel is easy. Then, carefully remove the bark and the whole capillary in the area of the capillary.


Use your knife to remove each capillary section carefully by tracking the interior of each membrane. Stop at the middle point of the orange, slip your knife on one side of a section on one side of a section. Then, do the same on the other side to leave the wedge. Work on your way around the saffron, gently take each section out and set it aside.
This knife skill is known as a “super”. If you want to see exactly how this happened, I got one Step-by-step video on Instagram It works through it!


Dressing: Squeeze the remaining juice in the inside of the orange bark and squeeze the juice of 1 tbsp saffron zest, 3 cups of beet juice (from canned beets), 1 cup white vinegar, 1 grated garlic cloves, 1 cup of garlic red onion, 2 tbsp sugar, 1 tsp salt, and 1 TSP black. Mix to combine, then slowly flow into olive oil when whispering to create temporary emulsions.
You can also make this in a dressing blender. Add all the ingredients, deserted onion and mixture. Then finally mix in the onion!


Make a salad: Add a 15 ounces. The whole beets (half parts, without juice), the orange section, 1.5 ounce of fat cheese and 0.25 oz torn fresh peppermint in a medium sized bowl. Toss a spoon of homemade dressing until it is coated at a time but does not swim in the dressing. Store any remaining dressing in the fridge for future salad. I served my beet salad on the bed of greens, so I also rimmed some dressing on the greens before adding the salad. Enjoy!


Changes to try!
I have balanced the taste of this salad to press the perfect sweet, chili and fresh combination, but free to make it myself. You can use whatever you have in the fridge or switch things with some simple tweezers. Here are some easy ways to customize this salad to your liking:
- Swap the goat cheese or a mozare for pearls
- Serve the salad on the bed of a half, spinach, or spring mux mix so make it more leafy salad
- Add a handful of chopped walnuts or pecan for the extra crunch
- Swap the saffron for grapes or try another fruit like chopped apple or pear
- Try fresh cilantro or basil in place of mint
- Mix the crazin or raisins for sweetness pop
Regarding the latest beets, I created this recipe and tested it, and especially by using canned beets to keep the price low and easier throughout the year. However, I Do If I could get them for a good price, love the whole raw beets! If you have fresh beets in your hand, rinse then roast or simmer until tender, then peel and slice. Just keep in mind that when using fresh beets you are losing beet juice for dressing.
A Simple Balasamic Glaze So Be nice to this salad, but excluding homemade dressing I shared above can change the overall taste of your ready beet salad.
Instructions for serving
You can serve this salad as an elevated side salad or change it to the meal. I think this salad is delicious in the summer, but as part of the holiday transmission I can see it completely!
I usually heap my feta beet salad on the bed of greens, but you can add it by adding protein. Air fried chana There will be a simple vegetarian option and if you do not put it without meat, Grilled shrimpRotisari chicken with shrubs, or Pan-Service salmon also works really well.
Storage instructions
This beetroot salad is good in an air-way container in the fridge for about 2-3 days. But for the best texture and color, I recommend storing the elements separately. The beetroot will naturally dye the other ingredients from time to time, so if you want to see everything fresh and vibrant, wait for it to toss it all together until you are ready to serve. Put the jar or small container in the dressing fridge and add it before serving.