Beet and Orange Salad with Mint Dressing


Folks, this beet and orange salad is crisp, fresh, and looks so pretty <3!



Oh Fall…your cool brisk air chills us to the bone.   We definitely crave comfort food this time of the year, it’s our tasty attempt at trying to warm up!  But, sometimes after a few heavy meals we need a breather.  One too many pasta dishes can leave us feeling less than energetic.


And since Christmas is only a few weeks away, we needed a break from the heavy stuff before we’re at it again!   (We love Christmas….lots of cool posts coming up soon, so stay tuned!)


One quick tip – be sure to remove all the white from the orange so it doesn’t taste bitter.



If boiling your own beets, it’ll take 1- 1 1/2 hours.  To make this really quick, pick up some already steamed beets (Dominion carries them in Newfoundland – that’s Loblaws to the rest of Canada).  It makes this so easy to throw together in a pinch.



Beet and Orange Salad with Mint Dressing

This recipe has just the right amount of zing to brighten up a heavy meal!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4


For the Dressing

  • 1/4 cup fresh squeezed orange juice
  • 1 & 1/2 tsp finely minced shallot
  • 2 tbsp olive oil
  • 1-2 tbsp finely minced mint leaves
  • 1 tbsp white wine vinegar
  • 1 pinch each, salt & pepper

For the Salad

  • 2 oranges, peeled and sliced into rounds
  • 3 cooked beets, sliced in thin rounds
  • 1/4 cup crumbled feta


  1. To make the dressing, combine all ingredient above into a small jar and shake until combined.  

  2. To make the salad, boil the beets until cooked (roughly 1 to 1 and 1/2 hrs) and peel and slice them into rounds 1/4 inch or thinner.

  3. To peel the oranges with a knife, cut the top and bottom of the orange off, being sure to remove the pith as well.  Stand on end, then use a knife to slice the peel and pith off from top to bottom.  Slice into rounds.  

  4. Layer the beets and oranges onto a large platter and scatter the feta cheese over top.   Drizzle the dressing over top and a few scattered mint leaves just before serving.   

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