Beet and Citrus Salad
Beets are one of those foods that I almost never ate as a child. I don’t know why, but for some reason my mother never cooked them, except once in a while in borscht. I really like beets now as an adult, and find myself cooking them quite often, which is why I created this easy beet and citrus salad recipe.
Beets are good to eat because they are low in calories and contain vitamins and minerals including folate, vitamin C and potassium. They also contain phytonutrients called betalains which have been shown to have antioxidant and anti-inflammatory properties. You have to be a little careful to not overcook beets because as they cook, they lose some of the betalains.
Beet and Citrus Salad
You can eat beets by themselves, or use them in a salad. I often cook ahead so I’ll roast the beets while I’m making dinner or doing some other work in the kitchen. This easy beet and citrus salad makes a colorful addition to the menu for any meal or occasion. I often make it as a side dish for dinner and pack it for lunch the next day (it’s nice to get another meal out of a recipe when you cook in the evening). In this recipe, I used parsley, celery, and navel oranges, but there are a many variations of this salad – do you have a favorite? Please send it along — I’d love to try it myself…
FREE DOWNLOAD Set up the best Basic Pantry!
Learn how to build a well stocked pantry from Culinary Dietitian, Barbara Spalding. When you have these ingredients on hand you can always make a meal even when you haven’t been to the store.
|Prep Time||20 minutes|
|Cook Time||60 minutes|
|Passive Time||60 minutes|
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the beets thoroughly and place in a roasting pan with a little water.
- To prepare beets start by cutting off the greens about 1 inch from the bulb. Don’t throw the greens away! They are delicious steamed with a little olive oil and some seasoning.
- Cover the pan with foil and roast in a 425 degree oven until they are soft and you can easily pierce them with a knife.
- While the beets are cooking - chop parsley, celery, and lemon rind and section off your orange pieces.
- Remove the beets from the oven, allow them to cool to the touch, and then you can easily slip off the skins *wear disposable gloves.
- Store the beets in the refrigerator wrapped until you are ready to use for at least one hour.
- Slice cooked cooled beets.
- Gently mix beets with chopped celery, all seasonings, olive oil, balsamic vinegar. Add orange pieces and fresh parsley and lightly mix.
- Adjust seasonings if needed. Serve and enjoy!
*disposable gloves are great to keep in stock in your kitchen for handling beets, strong herbs, peppers, and animal proteins. Click here if you'd like to purchase them.
Nutrition Information per serving: 89 calories; 4 grams fat; 1 grams saturated fat; 0 grams transfat; 0 mg cholesterol; 83 mg sodium; 14 grams carbohydrate; 4 grams dietary fiber; 2 grams protein (values are approximate).