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Roasted Beet and Orange Salad

By: Cathy from Wives With Knives
Roasted Beet and Orange Salad
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If you want to add a little variety to your diet, then you should try Roasted Beet and Orange Salad. This deli style salad is more flavorful than your average garden salad, and it is packed with just the right amount of fruits and vegetables. The sweetness of the beets and oranges is a great contrast to the saltiness of the cheese and vinegar dressing. It's topped with crispy fried shallots, which give the texture a nice crunch. This salad can be prepared in just four easy steps, which makes this a perfect side to whip up for you and your family for dinner.


  • 2 pounds beets, roasted, peeled and diced
  • 1 large navel orange, peeled and cut into segments
  • 1/2 cup canola oil for dressing
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon sugar
  • 1 teaspoon orange zest
  • 1/4 cup chopped cilantro, or to taste
  • Salt and freshly ground black pepper
  • Queso fresco cheese, crumbled (feta works well too)
  • 1 1/2 cup canola oil for frying the shallots
  • 3 large shallots, peeled and thinly sliced


  1. Place diced beets in a large bowl.

  2. Combine canola oil, vinegar, orange juice, sugar, orange zest, cilantro and salt and pepper. Stir until sugar is dissolved. Pour over beets (moisten them well but dont use more dressing than you need). Arrange beets on a serving platter. Add orange slices.

  3. Garnish with crumbled queso fresco to taste and a little extra cilantro.

  4. Top with crispy fried shallots. Serve at room temperature or chilled.

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