Autumn Beet Orange Salad Recipe

Yield: 4 people
Prep Time:
10 mins
Cook Time:
7 mins
Total Time:
17 mins
This Autumn Beet Orange Salad is flavorful, healthy, effortless and it’s tossed with a tangy orange mustard vinaigrette. 
Print Recipe
5 from 1 vote

Ingredients

For the salad:

  • 2 big red beets — peeled and cut in cubes
  • 1 medium orange — peeled and cut in cubes
  • 1/2 small red onion — sliced
  • 5 cups green leaves — arugula, spinach and so on
  • 1/4 cup chopped pistachios

For the vinaigrette:

  • 3 tbsp fresh orange juice
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a small pot bring water to a boil and add the beets. Cook for about 5-8 minutes or until the beets are tender. Set aside.
  2. In a large salad bowl, add all the ingredients for the salad and the cooked beets.
  3. In a mason jar, pour the orange juice, lemon juice, olive oil and Dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
  4. Pour the dressing over the salad and toss well. Enjoy!
Course: Salad
Cuisine: American
Keyword: fall, gluten-free, lunch, paleo, side dish, vegan, vegetarian, whole30, winter

Nutrition Information

Amount per serving (1/4) — Calories: 146, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 609mg, Potassium: 118mg, Carbohydrates: 15g, Fiber: 4g, Sugar: 7g, Protein: 4g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.