This is a roasted beet and orange salad with mint and ginger orange dressing that can be quickly prepared in 20 minutes. The shredded and roasted beetroot completely soaks up the orange vinaigrette to give you a yummy summer salad!
About the recipe
Earthy sweet beets with zesty oranges, refreshing mint and crunchy almonds brought together by a delicious ginger orange dressing! Like most of my salad recipes, this healthy beet and orange salad tastes as amazing as it looks. And it happens to be vegan and whole30. Beets and oranges not only look and taste good together but are also good for you.
The citrus ginger dressing is another reason you’re going to love this recipe. It is ridiculously easy to make and gives an aroma that will make you want to drizzle it on every edible thing! And don’t forget that both orange and ginger combined have a ton of antioxidant and anti-inflammatory properties.
Health benefits of beets and oranges
Beetroot can lower blood pressure, which may lead to reduced risk of heart disease and other ailments. This root vegetable can also improve oxygen use, stamina, and exercise performance.(source)
Oranges, due to their high vitamin C content, help in the absorption of iron from the beets. Oranges are also rich in antioxidants and nutrients that promote heart health and help prevent kidney stones. (source)
Try the beetroot masala vadas if you’re in a mood for healthy snacks with beets.
- Mandarin oranges
- Mint leaves
- Ginger orange dressing
- fresh orange juice- I used freshly squeezed juice from mandarin oranges, you can also use no-added sugar store-bought orange juice.
- lemon juice
- grated ginger
- extra virgin olive oil
- red pepper flakes
- Himalayan pink salt (or sea salt)
Step by step instructions
How to cook beets for the salad
The trick to make this beet salad lies in preparing the beets. Beets are very juicy and leave out a lot of moisture when boiled, steamed or roasted. And we all know that a soggy vegetable is the wrong choice for salad.
After a few trials, I came up with this easy way of “dehydrating” the beets: Peel the beets and shred them in a food processor. Place them in a wide pan and spread out as much as you can. Cook on medium-low heat, stirring continuously. Do not close. The beets will “sweat”, leaving out moisture and cooking in its own juices. Keep stirring until the juices evaporate completely. Once the beets cool down, they are ready for the salad.
There, you have dehydrated the beets in your kitchen without a dehydrator! You’ve prepped the beets in 10 minutes, while roasting or boiling would have taken about 45 minutes to an hour. It’s a win-win situation.
Citrus ginger dressing
This orange salad dressing is a super easy one (like the Indian chickpea salad dressing)- Squeeze fresh juice from the mandarin orange (or use store-bought). Mix it with lemon juice, grated ginger, chilli flakes, salt, honey, and olive oil. Shake it all up and drizzle on the beets and oranges.
The beets have already released moisture, so they easily soak up the orange vinaigrette with all its amazing flavors. Add some mint for that herby flavor and toasted almonds for crunch, we have the best beet and orange salad you can’t resist. So HEALTHY, so TASTY!
Can this salad be made ahead?
This salad keeps well in the refrigerator for a couple of days. In fact, it tastes better the next day. Serve chilled or at room temperature. It tastes great either way. However, it is not suitable for freezing, since mandarin oranges tend to lose their texture and flavor when frozen.
What to serve beet orange salad with?
- Baked lemon mustard fish
- Panko crusted fish
- Citrus marinated salmon
- Lemon garlic chicken
- Baked chicken legs with olive oil.
Looking for more salads?
★★★★★Did you try this recipe? Please give a star rating in the comments below.★★★★★
HUNGRY FOR MORE? Join over 1000 home cooks like you who subscribe to my weekly newsletter to get all the latest recipes right in your inbox.
Thank you and happy cooking!