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Autumn Beet Orange Salad Recipe

This Autumn Beet Orange Salad is flavorful, healthy, effortless and it’s tossed with a tangy orange mustard vinaigrette. 
Course Salad
Cuisine American
Keyword fall, gluten-free, lunch, paleo, side dish, vegan, vegetarian, whole30, winter
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 people
Calories 146kcal


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:


  • 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.
  • In a large salad bowl, add all the ingredients for the salad and the cooked beets.
  • 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.
  • Pour the dressing over the salad and toss well. Enjoy!


  • Use any oranges you’d like or even mandarins.
  • You can roast the beets, boil them, or buy them pre-cooked! Pre-cooked beets will save you time.
  • Use gloves to keep your hands from staining when peeling and slicing beets.
  • To store: If you'd like to save some for later, do not dress all the salad. The undressed salad will keep in the fridge for 2 to 3 days. The dressing can be stored separately in the fridge for up to a week.


Serving: 1/4 | Calories: 146kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 609mg | Potassium: 118mg | Fiber: 4g | Sugar: 7g