Beet & Orange Salad
This Beet & Orange Salad is a restaurant-quality take on a fall and winter salad that comes together in minutes. Using pre-cooked beets and sliced oranges saves time in the kitchen.
This post may contain affiliate links. Please see our disclosure policy.
Fall is coming in hard and fast, but I don’t mind. Changing seasons means new flavors and ingredients get more prominent shelf space and kitchen inspiration is renewed. This Beet & Orange Salad is a take on a fall and winter salad. I’ve seen it popping up on more and more restaurant menus.
As such, I decided to plate it that way. The beauty of leaving white space on the plate makes it look restaurant quality. The flavor is outrageously delicious, too! But I picked up everything needed to make this salad at Trader Joe’s, meaning it’s affordable and approachable. It’s also Whole30 compatible, too!
If you pick up beets at the farmers market or your local supermarket, my Oven Roasted Beets recipe is the easiest way to prep them for this salad.
Beet & Orange Salad
Ingredients
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- ½ teaspoon grated ginger
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 8 oz package, 1½ cups steamed and peeled beets, chopped
- 1 large or 2 medium naval oranges, peeled and chopped
- ½ large avocado, diced
- 3 tablespoons pistachios, chopped
- Microgreens, optional
Instructions
- For the dressing, add orange juice, zest, ginger and salt to a medium bowl. Whisk to combine. While continuing to whisk, drizzle in olive oil until the dressing comes together. Set aside.
- For the salad, layer the salad starting with the beets, then oranges and finally the avocado. Sprinkle with pistachios. Drizzle on Orange Ginger Vinaigrette and finish with a handful of microgreens (optional) to serve.
Like this? Leave a comment below!
