Beets with Orange Vinaigrette

Save Recipe
  • Level: Easy
  • Total: 37 min
  • Prep: 7 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe


  1. Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.

Roasted Beets

Roasted Beet and Cashew Dip

Roasted Beet Salad

Balsamic Roasted Beet Salad

Beet and Goat Cheese Arugula Salad

Farro, Roasted Beet and Goat Cheese Salad

Beet Juice

Beet Salad