Level up your salad game with this Orange and Beet Salad! It’s made with simple ingredients and topped with a bright Citrus Dressing.
Jump to RecipeCreating this recipe was a result of an impulse buy at the farmers market…beets. When I got home, I was in the mood for a salad, so checked my fridge. Arugula was an obvious choice for the greens. Oranges seemed like a good pairing and of course I had avocados. I love pistachios, so I threw some on top. Then I whipped up a quick citrus dressing out of my usual salad dressing ingredients and this delicious Orange and Beat Salad was created!
Simple Ingredients
Making this salad is super easy and requires only 5 ingredients (plus pantry staples for the Citrus Dressing).
- Arugula – a bitter green that complements the sweetness of the orange and they earth-iness of the beets
- Beet – the star of the show in this recipe! Buy prepackaged beets to make preparing this salad even easier
- Oranges – adds the perfect sweetness to this salad. Use your favorite kind of orange – sumo, naval, valencia, and so on
- Avocados – a staple in most of my salads…and meals. A great source of healthy fat in this salad.
- Pistachios – to add a little crunch, try them raw or roasted, salted or unsalted. Subbing chopping walnuts or another nut is also an option
Citrus Dressing
Salad dressings I make at home typically include olive oil as a base and then varying amounts of vinegar (balsamic, red wine, or apple cider) and a dijon mustard. A touch of honey or maple syrup for sweetness. Often some sort of spices or salt.
This dressing is no different. Adding fresh squeezed orange juice gives this dressing a bright, citrus flavor and pairs well with this Orange and Beet Salad. Feel free to adjust the ratios in this dressing to your liking – a little more sweet: add a touch more honey, a little more tangy: add a touch more apple cider vinegar.
If you’re looking for more salad recipes, check out this Chicken Cobb Salad or this Crunchy Asian Chicken Salad.
Orange and Beet Salad with Citrus Dressing
Ingredients
- 4 beets
- 2 oranges save one half for dressing
- 2 avocados
- 6 cups arugula
- ½ cup pistachios
Citrus Vinaigrette
- ½ cup olive oil
- ½ orange juiced
- 3 tbsp apple cider vinegar
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp salt
Instructions
- For the beets: Cut off beet leaves at the bottom of the stems. Place the beets into a large pot and fill with water until the beets are fully covered. On the stove, bring to a boil, then reduce to a simmer for about 30 minutes. Once you can pierce the beets with a fork, remove from the heat and run under cold water. When cooled, remove the peel from all the beets.
- Peel and separate the orange slices, then chop into bite-sized pieces. Cut or slice avocados as desired.
- Prepare the salad in one large bowl or four small bowls – arugula, beets, oranges, avocados, and pistachios.
Citrus Dressing
- Add all of the ingredients to a mason jar, cover, and shake to combine. Adjust to your liking.
- Drizzle dressing over salad and enjoy!
