Name: Beet Orange Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons shelled pistachios; 2 sumo mandarins (or large navel oranges), peeled and sliced into ¼” rounds; 6-8 pre-cooked beets (one of these packages), rough ends trimmed off, sliced into ¼” rounds; 2 limes (see instructions for prep); 1/2 avocado, thinly sliced; 8 mint leaves, torn; 1 teaspoon extra virgin olive oil; 1 tablespoon hot honey; Pinch of flaky sea salt

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This is our favorite healthy no-lettuce salad that comes together in just 15 minutes! Lean on seasonal citrus, pre-cooked beets and buttery avocado slices for a beautiful side dish that works on both weeknights and holiday tables.

beet orange salad on a large plate with limes and mint scattered around

Leanne’s Notes

I have to say, I really love coming up with new salad recipes outside of the traditional lettuce-focused salads. This one comes together so quickly, adds a beautiful pop of color to the table and has the best combination of flavors.

I especially love it in the colder months when most citrus is peaking, but you can make it all year long subbing in whatever you can find (think cuties, grapefruit or readily available Valencia oranges!).

If you’re making a main course that leans on the high-maintenance side, this is a great way to get some produce into the meal without too much effort. You don’t have to whip up a dressing (just a drizzle of olive oil, honey honey and a pinch of flaky salt!).

I hope you enjoy it as much as I do!

Ingredients for a Beet Orange Salad

shelled pistachios, which are most certainly a pantry staple in my house. These are a really versatile and healthful nut to keep stocked at all times. Snack on them, add to salads, or use as a crunchy coating for fish or a finishing touch to a grain bowl.
sumo mandarins or alternatively, navel oranges
pre-cooked beets, I highly recommend these packages. Fresh beets can be finicky to work with and I love the convenience of these vacuum-sealed packages from Costco.
limes, yes the flesh! These add the smallest amount of tartness that works so well here.
avocado for some fat and creaminess
fresh mint for freshness
extra virgin olive oil & hot honey
flaky sea salt to finish

orange rounds, lime segments, mint leaves, pistachios, sliced beets on plates

The most time-intensive part of this salad is the chopping so make sure you have a sharp knife and your job will be 100x easier. Once everything is prepped and ready to go, it’s basically an artful assembly – just start arranging beets and oranges to make it look pretty! There’s no real rhyme or reason here, which is one of my favorite parts of this salad.

How to Peel and Segment Citrus

To peel citrus: slice off the ends (where the stem is, along with side opposite). Then place the citrus on the cut side for a flat, sturdy hold. Using your knife, carefully cut off the peel, staying as close to the flesh as possible while still removing all of the bitter white pith. From here, you can either slice into rounds or cut the segments out. Easy!

Prep tip: How you prep the ingredients makes a huge difference in the final outcome of any recipe. This changes the presentation of course, but it also impacts each bite. Making sure the pieces are all similar shapes and sizes ensures an even distribution.

I mean, who wouldn’t want to dig into this beautiful platter? The pistachios add a wonderful and much-needed crunch, the simple “dressing” (that’s not really a dressing) brings a subtle heat and sweetness. Flaky salt amplifies all of the flavors perfectly. It’s a winner all-around! Even your friends who are less-than-enthusiastic about beets might change their mind for this combination.

beets and oranges and limes and avocados

What to Serve with Beet Orange Salad?

Here’s just a few main dishes that would pair really nicely with this salad:

Beet Orange Salad

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Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: No-Cook
Cuisine: American
Diet: Dairy-Free, Gluten-Free, Vegetarian

Ingredients

Scale

2 tablespoons shelled pistachios
2 sumo mandarins (or large navel oranges), peeled and sliced into ¼” rounds
6–8 pre-cooked beets (one of these packages), rough ends trimmed off, sliced into ¼” rounds
2 limes (see instructions for prep)
1/2 avocado, thinly sliced
8 mint leaves, torn
1 teaspoon extra virgin olive oil
1 tablespoon hot honey
Pinch of flaky sea salt

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Instructions

Prep the pistachios: add to a dry skillet over medium heat and toast for about 5-6 minutes or until fragrant, shaking occasionally to prevent burning. Remove to a cutting board, cool slightly and roughly chop.
Meanwhile, arrange the oranges and beets on a serving plate. Supreme one of the limes and nestle the segments in between the oranges and beets. Add in the avocado slices.
Drizzle everything with olive oil and hot honey. Season with a pinch of flaky sea salt.
Scatter chopped pistachios and mint leaves over the top to finish.

Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.

Nutrition

Calories: 127 calories
Fat: 4 grams
Carbohydrates: 23 grams
Fiber: 3.5 grams
Protein: 2 grams

Photos by Ashley McLaughlin.

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