Beet and orange salad recipe

This healthy beet salad recipe with oranges can be quickly prepared in 20 minutes with shredded beetroots that soak up the orange juice dressing to give you a perfectly balanced yummy salad.

closeup view of orange juice dressing being poured on beet and orange salad

Earthy sweet beets with zesty oranges, refreshing mint and crunchy almonds brought together by a delicious orange juice dressing! This healthy beetroot 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.

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)

Try these beetroot masala vadas if you’re in a mood for healthy snacks with beets.

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)

beet and orange salad in a white plate and a jar of orange juice dressing

Salad ingredients

Beetroots, oranges, mint leaves, almonds and a simple orange dressing are all you need for this beautiful zesty 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 a salad.

So how do we cook beets that are suitable for a SALAD?

After a few trials, I came up with this way of “dehydrating” the beets: Peel the beets and shred them in a food processor. Place them in a wide pan and cook on medium-low heat, stirring continuously. 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.

Orange dressing

This salad dressing is a super easy one (like the Indian chickpea salad dressing)- mix freshly squeezed orange juice with lemon juice, grated ginger, cayenne pepper, 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 dressing with all its amazing flavors. Add some mint for that herby flavor and toasted almonds for crunch, we have the best beet salad you can’t resist. So HEALTHY, so TASTY!

Can this salad be made ahead?

Yes, 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.

beet and orange salad in a white plate

What to serve beet orange salad with?

If this salad is a winner, you might love my other salads as well:

closeup view of orange juice dressing being poured on beet and orange salad

Recipe for beet salad with oranges

This beet salad recipe can be quickly prepared in 20 minutes with shredded beets that soak up the orange juice dressing to give you a perfectly balanced yummy salad.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine International
Servings 4
Calories 207 kcal


  • Beetroot 1 pound/450 gms
  • 2 oranges
  • 1/4 cup almonds toasted and halved
  • 1/4 cup mint leaves

orange dressing

  • 3 tablespoons fresh orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons grated ginger
  • 2 tablespoons olive oil extra virgin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Himalayan pink salt
  • pepper to taste


  • Peel and shred the beets in a food processor or grater. Place them in a wide pan and cook on medium-low heat. The beets will leave out moisture and cook in its own juices. Keep stirring until all the juices evaporate. Remove from heat and let it cool.
  • Peel and segment the oranges, carefully removing the membranes. Add the cooked and cooled beets, toasted almond halves and mint leaves.
  • Whisk together all ingredients for the dressing until well blended.
  • Drizzle 2/3 of the dressing on the salad and toss everything together. Taste and add more dressing as required, just before serving.


Storage: Store the leftovers in an airtight container in the refrigerator. Keeps well for up to 2 days.
Make Ahead: The dressing can be made upto 4 days in advance and stored in a separate jar. The salad can be prepared 2 days in advance. 
Substitutions: Walnuts can be substituted for almonds. Feta cheese can be added for a non-vegan option.
Serving suggestions: Serve this beet salad with oven baked chicken drumsticks or citrus-marinated salmon.
Beet and orange salad recipe
Keyword beet and orange salad, orange dressing for salad, recipe for beet salad

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Thank you and happy cooking!

– Sheeba.

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