This composed Beet and Orange Salad is a stunner but is also equally delicious to eat. I feel like beets and oranges are a match made in heaven. The freshness of the oranges and the sweetness of the beets go wonderfully well together.
What is a Composed Salad?
There are two types of salads, tossed salad and composed salad. In a tossed salad, all the salad ingredients are tossed together and mixed in a salad bowl. For composed salads, all the ingredients are layered or arranged in a systematic manner with some design element. For our Orange and Beet Salad we have arranged slices or beets and oranges in an overlapping pattern on a round plate. Mint, pistachios and goat cheese are sprinkled over the beets and orange slices.
How to cut oranges for the Beet and Orange Salad
The oranges are cut in thin round slices for the salad. In order to achieve that, the peel of the orange needs to be removed with the help of a sharp knife. Curve your knife from top to bottom of the orange, removing the orange peel and its bitter pith.
Cooking Beets
Cooked and thinly sliced beets are used for this salad. Instant Pot is my choice for cooking beets these days and the Instant Pot method is in the recipe card below. Alternatively, you can also cook the beets in the oven.
To cook the beets in the oven, wash and scrub the beets properly. Trim the edges and peel the beets. Package the beets (do not cut in half) in foil and close it tightly. Place the packet on a cookie sheet and bake it in a 400 F oven for 45-50 minutes. The exact time will depend on the size of the beets. Open the foil package carefully using oven mitts as there will be steam trapped in there. To check for doneness, make a small slit using a pairing knife.
Substitutions
I have used navel oranges and red beets for this salad. I like the red and orange color contrast. You can just as easily reverse the color combination and use yellow beets and Blood Oranges.
Goat cheese can be substituted by crumbled feta. To make it vegan, you can choose vegan cheese or can completely leave out the cheese.
I love the flavor of mint in this salad and it was an addition by chance as I had wanted to use basil initially but was out of it and we have mint growing in our garden. Oh my God! I was blown away by the flavor combination. But, you can substitute basil if you would like.
Pistachio happens to be my favorite nut of choice for salads and it provides a nice color contrast here. You can use any chopped, roasted nuts you have.
Serving Beet and Orange Salad
To compose the salad, place the beets and orange slices in a concentric overlapping pattern around a around plate. Sprinkle goat cheese, mint and pistachios on top. Another option is to place a bed of arugula on the bottom of the plate and arrange the beet and orange slices on top of it. The dressing should be poured right at the table at serving time.
For a nice sit-down dinner, you can make small individual plates of this salad or for family style, you can make one larger platter.
If you like this Beet and Orange salad, you can also try:
Roasted Sweet Potato and Arugula Salad
Beet and Orange Salad with Orange Vinaigrette
A stunning composed salad of beets and oranges.
4
servings20
minutes25
minutesIngredients
2 medium Ref beets
4 Navel oranges
1/4 cup Crumbled goat cheese
2 tablespoons finely chopped mint
1/4 cup chopped roasted salted pistachios
salt and pepper
- Orange Vinaigrette
1/4 cup fresh orange juice
1 teaspoon Orange zest
1 tablespoon white balsamic vinegar
2 tablespoons Olive Oil
1 teaspoon honey or maple syrup
salt and pepper
Method
- Cooking the beets- Wash and scrub the beets properly. Trim the edges and peel the beets. Put about 1 cup water in the insert of the Instant Pot. Place the peeled beets in a stainless steel or oven safe bowl. Place a rack inside the Instant pot insert and place the bowl with the beets on top of the rack. Lock the lid and pressure cook on high for 18 minutes for medium-sized beets – a little longer if they are bigger and a little less time if they are smaller. When the cooking process is complete, Quick release the pressure from the Instant Pot and safely open the lid. Turn off the Instant Pot and let the beets cool completely.
- Dressing– Combine all the dressing ingredients in a small mason jar, close the lid and shake vigorously to homogenize.
- Prepare the oranges by removing the peel and pith with a sharp knife. Curve your knife from top to bottom of the orange. Cut the orange in ¼ inch around slices. Cut the cooled beets also in ¼ inch round slices.
- Place the beets and orange slices in a concentric overlapping pattern around a round plate. Sprinkle goat cheese, mint and pistachios on top. Season with salt and pepper.
- Drizzle the orange vinaigrette at the time of serving.
Tips
- Cooked beets can be stored in an airtight container in the refrigerator for 3-4 days.
- To make it vegan, you can use vegan cheese or no cheese at all. Use maple syrup in the dressing.
