Food Styling: Karen Evans

No-Cook Beet-Orange Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings


  1. 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.
  2. TIP: Slice the beets on a mandoline for this no-cook salad-it'll come together in minutes!
  3. How to Peel and Juice a Beet