3 medium fresh beets (about 1 pound)
4 medium navel oranges, peeled and sectioned
4 ounces crumbled feta cheese
1/2 cup chopped walnuts (optional)
1/4 cup minced fresh mint
Orange Vinaigrette:
2 tablespoons olive oil
1 teaspoon grated orange Zest
2 tablespoons orange juice
1/2 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

4 servings. Serving size: 1/4 of recipe.


Preheat oven to 425 degrees F. Wash hands with warm soap and water, scrubbing for at least 20 seconds. Scrub beets and trim tops to 1 inch. Wrap in foil; place on a baking sheet. Bake 50 to 60 minutes or until tender. Remove foil; cool completely. Peel beets and chop into bite-sized pieces. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt, and pepper until blended. In a large bowl, combine cooked beets and orange sections. Add the vinaigrette and toss gently to coat. Spoon mixture on serving plate and top with feta cheese, walnuts, and fresh mint.

Nutritional Analysis: 
330 calories
23g total fat
6g saturated fat
25mg cholesterol
510mg sodium
27g total carbohydrate
5g fiber
18g total sugars
1g added sugars
8g protein
0% DV vitamin D
15% DV calcium
6% DV iron
10% DV potassium

Roasted Beet and Orange Salad

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

March, 2022

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