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Home / Braised Beet and Orange Salad

Braised Beet and Orange Salad

This refreshing but earth appetizer or salad loads up on vitamin C and plenty of antioxidants. Pro tip: wear gloves and avoid white clothing when preparing beets as their bright pigment is known to stain skin and clothing.

Serves 2


For the salad

  • 4 beets
  • 4 navel oranges
  • 2 blood or raspberry oranges
  • 1/8 cup goat cheese, crumbled
  • 1/4 cup walnuts, toasted and chopped
  • A handful of arugula leaves
  • Salt and pepper to taste

For the dressing

  • 1/3 cup olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp shallot, finely chopped
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees F.
  2. Clean and scrub beets, removing any dirt or debris. Trim leaves off but leave root intact.
  3. On an aluminum-lined baking sheet, place beets along with the juice and zest of one naval orange, salt and pepper. Cover with aluminum foil and fold the edges tightly with the base foil. Roast beets for 45 minutes or until fork-tender. Let cool, remove top foil and gently remove skin from beets using your fingers. Slice beet to ¼ inch or desired thickness.
  4. While the beets are braising, remove the peel from the orange varieties using a knife. Slice oranges to ¼ inch or desired thickness. Place on a plate with beets.
  5. Combine all dressing ingredients in a blender and drizzle on salad.
  6. Garnish with arugula leaves, goat cheese, chopped walnuts and salt and pepper to taste.

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.

A Healthier Michigan
Author: A Healthier Michigan

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