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 quick and easy tofu, oven baked chicken drumsticks or garlic butter salmon.
Keyword beet and orange salad, orange dressing for salad, recipe for beet salad