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Orange and Beet Salad

This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. —Jessie Apfe, Berkeley, California
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    6 servings


  • 4 medium fresh beets (about 1 pound)
  • 1 tablespoon olive oil
  • 8 cups spring mix salad greens
  • 2 medium oranges, peeled and sectioned
  • 1/2 cup crumbled feta cheese
  • 1/3 cup orange juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon grated orange zest
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice


  • Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape.
  • When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.
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