Beet Salad with Citrus Vinaigrette

Beet Salad with Citrus Vinaigrette

Beet Salad with Citrus Vinaigrette

Prep Time

10 minutes

Cook Time

10 minutes


8 people

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.

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


  • 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


  • 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.



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