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Citrus Pickled Red Onion and Golden Beet Salad with Green Beans

Yield 6 cups (serving size: about 1 cup)
Start this salad a day ahead since the beets need to marinate in the refrigerator overnight. Because it's easier to grate rind from whole fruit, grate 1/2 teaspoon orange rind before squeezing the fruit for juice.


  • 1 pound golden beets
  • 1 teaspoon extravirgin olive oil
  • 2 cups thinly sliced red onion (about 2 large)
  • 1 cup fresh orange juice (about 4 oranges)
  • 1/2 cup fresh lemon juice
  • 1 teaspoon salt
  • 1 cup water
  • 1 pound green beans, trimmed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon grated orange rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 88
  • caloriesfromfat 32 %
  • fat 3.1 g
  • satfat 0.4 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 2.2 g
  • carbohydrate 14.8 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 336 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 350°.

  2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in center of a baking sheet lined with aluminum foil. Drizzle with 1 teaspoon oil. Bake at 350° for 1 hour or until beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoon salt in a large bowl. Cover and chill overnight.

  3. Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp-tender. Drain and rinse under cold water; drain. Place beans in a large bowl.

  4. Drain beet mixture, reserving 2 tablespoons marinade. Add beet mixture to green beans, and toss gently. Combine reserved marinade, 1 tablespoon lemon juice, 1 tablespoon olive oil, grated orange rind, 1/4 teaspoon salt, pepper, and minced garlic in a small bowl; stir with a whisk. Pour marinade mixture over beet mixture; toss gently.