Citrus Pickled Red Onion And Golden Beet Salad


You can start this a day ahead to marinate the beets overnight. Grate the rind of the orange before juicing it to make it easy! Adapted from Cooking Light magazine. This recipe actually has it's roots in Eastern Europe and Scandinavia-now there's fusion for ya!

Recipe From

Provided by Sharon123

Time 1h25m

Yield 6 serving(s)

Categories Vegetable


  • Preheat oven to 350*F.
  • Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.
  • Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.
  • Drain beet mixture, reserving 2 tbls. marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbls. lemon juice, 1 tbls. olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!
  • Makes 6 cups.

Citrus Pickled Red Onion and Golden Beet Salad image

Number Of Ingredients: 14


  • 1 lb golden beets
  • 1 teaspoon extra virgin olive oil
  • 2 cups thinly sliced red onions (2 large)
  • 1 cup fresh orange juice (about 4 oranges)
  • 1/2 cup frsh lemon juice
  • 1 teaspoon salt
  • 1 cup water
  • 1 lb green beans, trimmed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon grated orange rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced


Recipe From

Provided by Ingrid Hoffmann

Time 1h10m

Yield 4 servings

Categories side-dish


  • Preheat the oven to 400 degrees F.
  • If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
  • Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
  • Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

Citrus Beet Salad image

Number Of Ingredients: 8


  • 12 whole baby beets or 6 large beets, tops removed and ends trimmed
  • 2 navel oranges
  • 1/2 small Spanish onion, halved lengthwise and thinly sliced
  • 1/4 cup sliced black olives
  • 10 fresh mint leaves, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/2 lime, juiced


Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors-just add chicken and it's a complete meal. -Peter Eldridge, Clermont, Florida

Recipe From

Provided by Taste of Home

Time 1h20m

Yield 6 servings.

Categories Lunch


  • Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

Citrus & Roasted Beets Salad image

Number Of Ingredients: 15


  • 3 medium fresh beets (about 1 pound)
  • 8 cups fresh arugula or baby spinach
  • 1 can (14 ounces) hearts of palm, drained and sliced
  • 1 medium grapefruit, peeled and sectioned
  • 1 medium orange, peeled and sectioned
  • 1 tangerine, peeled and sectioned
  • 1 cup crumbled goat cheese
  • 3 tablespoons balsamic vinegar
  • 4 teaspoons grated orange zest
  • 2 teaspoons grated tangerine zest
  • 1 tablespoon orange juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/4 cup olive oil


My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! -Michelle Clair, Seattle, Washington

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Categories Lunch


  • Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl., Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

Beet, Grapefruit & Onion Salad image

Number Of Ingredients: 9


  • 6 medium fresh beets (about 2 pounds)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large ruby red grapefruit, peeled and sectioned
  • 2 small red onions, halved and thinly sliced


Recipe From

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Categories side-dish


  • Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

Beets with Orange Vinaigrette image

Number Of Ingredients: 9


  • 3 (15-ounce) cans baby beets, drained
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup small-diced red onion (1 small onion)
  • 2 large seedless oranges, zested
  • Segments 2 large seedless oranges

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