Beet and Orange Salad with Basil Vinaigrette

Remember the other day, when I promised to tell you about a beet salad I brought to the Dallas Food Bloggers potluck? Well, I always want to make good on my promises, so here goes.

I can’t take credit for this recipe. Wish I could, as it’s absolutely divine. Of course, I love beets, particularly roasted beets. But this salad truly makes them shine. It’s a great way to eat something that makes your mouth feel good, and it’s good for your body!

About a month ago, I won a book called Vegetarian Planet by Didi Emmons over at one of my favorite blogs, Cookin’ Canuck.  (Warning: If you’re the least bit hungry, be careful visiting her blog. She has some of the most delectable recipes, and even more delicious photos!) This book was something that I would have likely passed by if I was browsing at a book store. It’s just not something I’d gravitate towards. (sometimes it’s hard to differentiate between the good and the bad with these monster-sized cookbooks.) I’m so glad this didn’t happen, and that I was lucky enough to win a copy. As soon as I opened the book, I couldn’t put it down. Recipe after recipe sounded mouth-wateringly delicious. If you think a vegetarian diet means boring or restrictive meals, this book will make you change your mind.

After debating where to start, I finally decided on this recipe. I was in love. While I did grill steaks for my husband and I that evening (yes, I realize that’s not exactly vegetarian, but he’s not interested in beets, and hey, I’m totally accepting of a good piece of beef), I left most of my steak for my husband, and instead ate more beet salad. That’s how good it was. The recipe is written for 4 servings, but if this is going to be a large portion of your meal, or if you have a beet fanatic, I’d suggest doubling it.

I was still so enamored with this recipe that I made it again and brought it to the Dallas Food Blogger potluck this past weekend. It was a perfect potluck dish, as it can sit at room temperature, and it looks so gorgeous with the jewel-toned beets. The positive reviews sealed the deal – this is a “go to” salad in our house from now on!

Beet and Orange Salad with Basil Vinaigrette, adapted just barely from Vegetarian Planet

3 medium beets, peeled and cut into eighths

3 T olive oil

salt and fresh-ground black pepper to taste

1 seedless orange

2 T balsamic vinegar

3 T chopped basil, plus a few leaves for garnish

Preheat the oven to 400 degrees. Place the beets in a roasting pan and drizzle 1 tablespoon of the olive oil over the beets. Season with salt and pepper and toss until evenly coated with the oil. Bake for 40 minutes or until beets are tender and easily pierced with a fork. Allow beets to cool for 10-15 minutes.

While beets are cooling, grate the rind from the orange, and with a paring knife, peel and section the orange. (For instructions on how to section an orange, check out Amy’s tutorial over at Simply Sugar and Gluten Free.) In a bowl, combine the orange rind, any juice that accumulated when sectioning oranges, the balsamic vinegar, and the basil. Whisk together, and while whisking, slowly pour in the remaining olive oil. Add salt and pepper to taste. Place the beet and orange pieces on a large plate and spoon the vinaigrette over. Serve the salad when the beets have come to room temperatures. (Can be refrigerated overnight – the oranges will take on the red color of the beets though.)

Serves 4 as a starter.



Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Salads, Vegetarian

36 responses to “Beet and Orange Salad with Basil Vinaigrette

  1. Alta!! This sounds lovely! I think I might make this with my golden beet and grapefruit! Yum!

  2. This was so good! I always have enjoyed beets but never think about making them. I will be now! The salad so fresh tasting, thank you for bringing it!

  3. Looks completely gorgeous.

  4. Yum! I love beets and could eat them all the time. I’ve been making them recently by roasting them, and then tossing with honey, olive oil and balsamic vinegar on the stove. Sprinkle on top with chopped pistachios, goat cheese & micro greens. Amazing!
    They’re also just so darn good plain too.

  5. Wonderful combination of beets and orange. The basil vinaigrette sends it over the top. Great job! Cheers!

  6. I really think this is a great flavor combo.

  7. How beautiful is this salad?! And creative, too! I adore it.

  8. Oh what a beautiful salad!

  9. I’m digging the vinaigrette quite a bit. I’ll be trying it on my next salad.

  10. I am so glad that you are enjoying this book. I haven’t tried this recipe yet, but can’t wait to do so.

  11. That’s very healthy and delicious. I like it.

  12. This looks delicious. I was going to make a beet salad tonight, but am too tired! Now, I will definitely have to make it tomorrow after seeing yours.

  13. Oh wow, that looks so healthy and delicious. I haven’t tried too much beet but your salad makes me want to try it.

  14. Beautiful salad Alta! I am not a big fan of beets, but I think I might have to try this!

  15. Pingback: Beet and Orange Salad with Basil Vinaigrette « Tasty Eats At Home

  16. Beet & orange…sounds pretty good! But have never tried them together. Hmm….must be interesting! Enjoy & have a nice day!
    Regards, Kristy

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  18. This salad was so good and perfect for the potluck! I never thought I was a fan of beets, but this salad has changed my mind!

  19. Looks great, I like the oranges to bring a lot of brightness to the salad

  20. Vegetable Matter

    Beautiful pic. I wish we had a Houston group — it sounds like so much fun. Hmm, another project to work on?

  21. M.

    so beautiful….what a great, contrasty color combination..
    love beets…and this salad sounds amazing.

  22. Beets and oranges are such a great match! And the colors goes great together. What a great salad!

  23. I don’t know how I missed this post! I love beets, and the colors here are insane. Congrats on Top 9!!

  24. This is gorgeous! I love the combination of beets with citrus!

  25. I’ve been waiting for this. And yum! It was worth the wait. Can’t wait to get this on the table – if it makes it that far.

  26. oh wow – this is FANCY! i ❤ beets. what a great combo of beets and oranges.. and the basil vinaigrette. pretty colors too!

  27. Did you know I was obsessed with beets? Seriously obsessed, and have been my entire life. This salad looks absolutely divine and I’m wondering why I’ve never put beets and oranges together. Gosh, I make beet ice cream, why didn’t I ever think of this combination before? Well, it doesn’t matter and I’m over-the-top delighted you posted this. I might have to go to and check out the cookbook as well. I’m 90% vegetarian as it is, so your endorsement of the book is good enough for me. I’ll also go check out Cookin’ Canuck! That’s a new one for me as well. And I just ate, so I’m safe.

    Thanks, Alta. I love this post!

  28. I wish I could have been at the potluck!! Totally missed seeing you and Natalie and meeting everyone else. Your beet salad looks incredible. Thanks so much for sharing my tutorial here.

  29. Alta, my hubster LOVED it. I actually left out the basil because I forgot to buy it…oops but the flavors were still beautiful. He especially enjoyed the brightness that the oranges added to the salad. Thanks for the recipe 🙂

  30. That photo is stunning, Alta! Oh, how I’d love to attend one of those potlucks and taste your salad. Way cool on the the unexpected delights in this cookbook. 🙂 Thanks so much for sharing it and this recipe with us.


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  33. Maureen

    I made this for a pot luck last night and received several wonderful accolades.
    Great recipe.

  34. My husband actually ate beets and survived! This is awesome! Made it for a birthday dinner for my mother-in-law and it was a huge hit!!!

  35. Pingback: Strawberry Beet Salad with Goat Cheese and Balsamic Vinaigrette | Adventures of a Gluten Free Mom

  36. jim

    Nice Recipe,

    I just read and article of growing Beetroot so now I know what to make once I have grown it.


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