Beet-Citrus Salad

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Beet-Citrus SaladI’m dying for Pakistani food…can you be ready in 45 minutes?, Mike asked me one night.

Well, that was a silly question since I am always in the mood for Pakistani food and can be ready at a moment’s notice. I had already made these pretty salads, but it worked out well since I had one for dessert later that night and the other went into the fridge for breakfast the next day.

Beet-Citrus Salad 2

I know, salad for dessert (or breakfast!) sounds odd, but beets are so sweet and paired with the sweetness of oranges it really was pretty treat-like. Mike didn’t indulge me in my salad-for-dessert idea, not because he thought it was weird (which ok, it is), but because he claims not to like beets. In reality though, I’m pretty sure he’s never tried them, which is a shame, really, because if I were trying to convince a beet-hater to give beets a try, this salad would be the way to go. He wasn’t having it though and his stubbornness won out…but there’s always next time.

I dressed this salad very simply with Prima Oliva’s Persian Lime EVOO and a sprinkle of salt and pepper so the flavors of the other components could really shine through. If you can’t find this oil (which was a gift from two very sweet colleagues of Mike’s – thank you, ladies!), you can use any lemon or lime-infused olive oil you can find.

Beet-Citrus Salad 3

Beet-Citrus Salad
Prep time: 
Total time: 
Yield: 2 servings
  • 2 medium beets (red or yellow, or a mix of both), pre-cooked and thinly sliced (see Note)
  • 1 naval orange, peeled and thinly sliced
  • ½ small red onion, thinly sliced
  • 1 tablespoon pine nuts, toasted in a dry skillet
  • 1 tablespoon crumbled feta cheese
  • 1 teaspoon chopped fresh dill
  • 1½ teaspoons lime or lemon-infused olive oil
  • Sea salt and black pepper, to taste
  1. Arrange the beet and orange slices on 2 plates.
  2. Top with the onion, pine nuts, feta, and dill.
  3. Drizzle on the oil and sprinkle with salt and pepper as desired.
  4. Serve.
Cooking Beets: See my recipe for Simply Prepared Beets for instructions on how to cook beets in the oven, or Beets with Barley Risotto & Seared Scallops for instructions on boiling beets on the stovetop.

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  1. says

    I really love beets! I actually have a friend whose a fanatic too- I’m going to send this to her. The salad is gorgeous- great blend of flavors

    • says

      Alyssa, I sort-of go through phases with my go-to dish, but my current addiction is tandoori chicken with a side of spicy vegetarian lentil curry (love it — the flavor of ginger really stands out!) and naan…mmm… :)

  2. says

    I make a salad like this often…aren’t beets wonderful? And the mixture of colors is perfect. Love the pine nuts, I’ve never added those. Double yummy!

  3. says

    Every time I turn on my oven I am tempted to throw in some beets for roasting, they are so great to have on hand. I’m saving your recipe for beet citrus salad as I can always use another delicious beet recipe in my repertoire!

  4. says

    Oooh, that Persian lime olive oil looks divine.
    And I think people who say they hate beets have just never had a fresh beet before. They grew up with the stuff in the cans and anyone would develop an aversion to that. LOL

  5. says

    I always eat salad for dessert! Glad I’m not the only one! :) but this is definitely more of a treat than my usual salads, not only for taste but for the eyes as well-so pretty! Good luck with converting Mike, I know how painful the process is! lol

  6. says

    I am beet-mad and love any excuse to eat them – raw, roasted, marinated (in homemade raspberry vinegar, dried chilli, cardamom & coriander – mmm), even pre-cooked ones. And, I have actually eaten beets for dessert – candied ones with fresh nuts. So no,it isn’t too weird. And I too would’ve gone for the Pakistani meal in a heartbeat. Lovely recipe and photos.

  7. says

    I seriously LOVE beets. They were a food I didn’t try until just last year, and now I adore them more than many other veggies. The color is stunning…just like this salad!

  8. says

    It may seem weird to have salad for breakfast…but it sure beats cornflakes!!

    I imagine one could achieve a similar result with evoo and a squeeze of fresh lime.

    • says

      Joan, If you can’t find citrus-infused olive oil, I think regular olive oil and a little bit of lemon or lime zest would be great. This will add a punch of citrus-y flavor without the acidity, very similar to the infused oil. Let me know if you give it a try!

  9. says

    I love those pretty beets that you used, Faith! :-) I just compiled my garden seed list and I have heirloom beets in a rainbow of colors just waiting to be planted. Hooray! :-) What a gorgeous way to use them. :-)

  10. says

    We are so pleased to see our product featured as a part of your recipe. This is actually a fused olive oil as opposed to an infused. An infused oil, of which we carry many of excellent quality, is made by adding a natural flavor like garlic or basil after the oil is pressed. A fused oil is unique in that it is produced by crushing the whole fruit, in this case Persian Limes, at the time that the olive is crushed. This produces an amazing product that is truly delicious. You can see more about this olive oil and all of our products here.

    Thank you,

    The staff at Prima Oliva

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