Beet and Blood Orange Salad

Photo: Brian Woodcock; Styling: Cindy Barr

You can use red or golden beets.

Yield: Serves 4 (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Fat: 12.3g
  • Saturated fat: 1.7g
  • Sodium: 247mg


  • 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. 1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
  2. 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.
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