Red Beet and Blood Orange Salad

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Blood oranges are my favorite citrus fruit, largely because they’re a seasonal treat. 

First grown in Italy and Spain, they’ve made their way to the United States and are now grown in California and Texas. Peak season is November to May (California) and December to March (Texas). 

Our weekend recipe combines blood oranges and red beets for a savory, yet sweet, salad. All of the ingredients should be available at your local natural and organic food store. If you have trouble finding blood oranges, you may substitute navel oranges.

Red Beet and Blood Orange Salad

Serves 4 (about 1 cup salad per serving, plus 1/4 cup dressing for later use)


1/4 cup olive oil

1/4 cup berry-infused red wine vinegar

2 to 3 tablespoons sugar

1½ tablespoons grated fresh ginger

1/4 teaspoon salt, or to taste


2 medium fresh beets (about 10 ounces total), stemmed and scrubbed

4 large Romaine lettuce leaves or 4 cups loosely packed field greens (about 4 ounces total)

2 blood or navel oranges, peeled and cut into sections

1/2 cup thinly sliced red onions

1/4 cup chopped cilantro leaves

1/2 ounce chopped walnuts, toasted (optional)

  1. Preheat oven to 425°F.
  2. Peel beets under running water to prevent staining of fingertips. Drain on paper towels, and cut each beet into eight wedges.
  3. Place beets on foil-lined baking sheet. Drizzle with 1 teaspoon oil (from the dressing ingredient list), and toss to coat well. Arrange in a single layer. Bake 10 minutes.
  4. Stir beets and cook 10 minutes longer, or until just tender. Remove foil and beets from baking sheet, and place on wire rack to cool at least 10 minutes.
  5. Meanwhile, combine salad dressing ingredients in a jar or container with lid.
  6. Arrange lettuce on a large platter; top with remaining salad ingredients and beets.
  7. Shake jar vigorously, and evenly drizzle one half of the dressing over salad. Refrigerate remaining dressing up to 3 days for later use.

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Recipe and photo courtesy of Pompeian

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