Recipe courtesy of Food Network Kitchen
Save Recipe Print
No-Cook Beet-Orange Salad
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy

Directions

Whisk 2 tablespoons orange juice, 2 teaspoons sherry vinegar and 1 teaspoon dijon mustard in a bowl; whisk in 2 tablespoons olive oil and season with salt and pepper. Thinly slice 1 1/2 pounds peeled chioggia or golden beets. Toss with the vinaigrette, segments from 2 oranges, 2 cups fresh parsley and 1/2 cup torn mint. Top with chopped marcona almonds and crumbled goat cheese.

TIP: Slice the beets on a mandoline for this no-cook salad-it'll come together in minutes!

How to Peel and Juice a Beet

Photograph by Kang Kim

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

Browse Reviews By Keyword

          Latest Stories