Orange Beet Salad

I used to think beets were gross. That’s before I actually tried them … which I put off until embarrassingly late in life. I could kick myself! Beets are now among my favorite vegetables, and they are positively delicious in this unique and refreshing Orange Beet Salad! Bonus: it’s gluten-free.

This recipe is inspired by a dish I photographed for a restaurant food photography client — Souk Kabab House in Dallas. I was struck first by the beautiful colors. After the shoot, I was able to sample the dish – and wow! What a flavor combo. I honestly would never have thought of putting oranges and beets together. If you live in Dallas, I highly recommend visiting Souk for their beet salad. If you don’t live nearby, I recommend making this at home.

Ingredients for Orange Beet Salad:

• 2 beets
• 2 oranges
• chopped pistachios
• sesame seeds
• lemon juice or vinegar
• crumbled goat cheese (optional)
• basil leaves or arugula (optional)

Directions for Orange Beet Salad:

Step One

To make this refreshing orange beet salad, boil the beets first. Chop the leaves off the beets, wash and place them in large pot of water with 2 Tbsp lemon juice or vinegar; bring to boil and then lower to simmer; cook for 45 – 50 minutes until tender; drain and rinse with cold water until comfortable to touch; peel the beets with a knife (it will be easy); then slice into thin (but not too thin) round slices.

Step Two

Slice oranges into thin (but not too thin) round slices using a serrated knife; do not peel first. After sliced, use knife to cut peel off, about an inch or so at a time as you rotate the slice around.

Step Three

Arrange the boiled beet slices and orange slices on a plate or shallow bowl, alternating each type of slice.

Step Four

Top with chopped pistachios, sesame seeds and (optional) crumbled goat cheese.

Step Five

Garnish with 3 basil leaves the middle or some arugula (optional).

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Print Recipe

Orange Beet Salad

Dazzle your eyes and your taste buds with this refreshing orange beet salad from Kitchen Gone Rogue.

Course

Salad, Side Dish

Cuisine

Gluten-Free, soy-free

Prep Time

10 minutes

Cook Time

45 minutes

Passive Time

45 minutes

Servings

people

Ingredients

• 2 oranges
• 2 beets
• 1/2 Tbsp chopped pistachios
• 1 Tbsp crumbed goat cheese
• 1/2 tsp sesame seeds
• 3 basil leaves (optional) for garnish
• 2 Tbsp lemon juice or vinegar (for boiling the beets)

Course Salad, Side Dish Cuisine Gluten-Free, soy-free Prep Time 10 minutes Cook Time 45 minutes Passive Time 45 minutes Servings people Ingredients 2 oranges 2 beets 1/2 Tbsp chopped pistachios 1 Tbsp crumbed goat cheese 1/2 tsp sesame seeds 3 basil leaves (optional) for garnish 2 Tbsp lemon juice or vinegar (for boiling the beets)

Instructions

1. Chop the leaves off the beets, wash and place in large pot of water with 2 Tbsp lemon juice or vinegar; bring to boil and then lower to simmer; cook for 45 - 50 minutes until tender; drain and rinse with cold water until comfortable to touch; peel the beets with a knife (will be easy); then slice into thin (but not too thin) round slices.
2. Slice oranges into thin (but not too thin) round slices using a serrated knife; do not peel first. After sliced, use knife to cut peel off, about an inch or so at a time as you rotate the slice around.
3. Arrange the boiled beet slices and orange slices on a plate or shallow bowl, alternating each type of slice.
4. Top with chopped pistachios, sesame seeds and (optional) crumbled goat cheese.
5. Garnish with 3 basil leaves the middle or some arugula (optional).

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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