Beet and Blood Orange Salad

Beet and Blood Orange SaladRecipe
Photo: Brian Woodcock; Styling: Cindy Barr
You can use red or golden beets.


Serves 4 (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Fat 12.3 g
Satfat 1.7 g
Sodium 247 mg


1 1/2 pounds halved peeled beets
1 blood orange
2 tablespoons toasted walnut oil
2 tablespoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 cups greens
1/3 cup chopped unsalted, dry-roasted pistachios
2 tablespoons goat cheese


1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

2. Section orange over a bowl; squeeze to juice. Place sections in a bowl. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.