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Home » Type » Salads » Beet-Citrus Salad

Beet-Citrus Salad

February 29, 2012 by Faith 36 Comments

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

Print
Beet-Citrus Salad
Prep time:  10 mins
Total time:  10 mins
Yield: 2 servings
 
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.5.3251

Filed Under: Gluten Free, Salads Tagged: Beets, Dill, Feta, Lemon Olive Oil, Lime Olive Oil, Oranges, Pine Nuts, Prima Oliva, Recipes, Salad for Dessert, Salads

Comments

  1. Prima Oliva says

    April 28, 2012 at 9:38 am

    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. http://www.primaoliva.com/persian-lime-fused-extra-virgin-olive-oil/

    Thank you,

    The staff at Prima Oliva

    Reply
  2. Magic of Spice says

    March 20, 2012 at 4:17 pm

    What a lovely salad and beautiful combination!

    Reply
  3. Juliana says

    March 5, 2012 at 4:45 pm

    I love beets with citrus…beautiful pictures!
    Hope you have a wonderful week ahead Faith :)

    Reply
  4. Katerina says

    March 4, 2012 at 1:24 pm

    I love both beets and citrus! I am sure the combination of these two was divine!

    Reply
  5. 5 Star Foodie says

    March 1, 2012 at 9:26 pm

    The lime olive oil sounds so unique and flavorful. Lovely salad!

    Reply
  6. Krista says

    March 1, 2012 at 7:13 pm

    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. :-)

    Reply
  7. Jane says

    March 1, 2012 at 11:54 am

    This is so gorgeous! All the flavors sound delicious! And I must find some lime infused olive oil!

    Reply
  8. Natalie says

    March 1, 2012 at 9:08 am

    Oh this is so beautiful! All the ingredients give this salad a pop of life I love it!

    Reply
  9. nancy at good food matters says

    March 1, 2012 at 8:20 am

    Beets Like Jewels!
    Faith, your styling and photography just keeps getting better and better.

    Reply
    • Faith says

      March 1, 2012 at 9:05 am

      Thanks, Nancy!

      Reply
  10. Joan Nova says

    March 1, 2012 at 8:07 am

    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.

    Reply
    • Faith says

      March 1, 2012 at 9:05 am

      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!

      Reply
  11. Nicole, RD says

    March 1, 2012 at 7:58 am

    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!

    Reply
  12. Blond Duck says

    March 1, 2012 at 6:38 am

    Love your healthy reuben!

    Reply
  13. Michele | Cooking At Home says

    March 1, 2012 at 5:40 am

    I love beets! But my husband does not so I mostly eat them when we go out. Gorgeous beets and citrus look like shiny jewels.

    Reply
  14. [email protected]'s Recipes says

    March 1, 2012 at 5:29 am

    Love simple fresh salads like this!

    Reply
  15. [email protected] says

    March 1, 2012 at 3:49 am

    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.

    Reply
  16. [email protected] says

    March 1, 2012 at 1:44 am

    I love beetroot. It is not easy for us to get the golden ones and not a lot of people have seen them. Still I love the look of it

    Reply
  17. Heba @ My Life in a Pyramid says

    March 1, 2012 at 1:29 am

    I love beets! Will have to try this combination of flavors soon :)

    Reply
  18. Veronica says

    February 29, 2012 at 11:39 pm

    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

    Reply
  19. Lorraine @ Not Quite Nigella says

    February 29, 2012 at 11:14 pm

    I’d be sharing this salad for dessert with you! Beets can be so lovely and sweet and I can see how this takes on a dessert-y quality! :D

    Reply
  20. Lisa says

    February 29, 2012 at 9:09 pm

    This is beautiful and I’m sure it’s delicious! I love beet salads. I’m pinning this one for later!

    Reply
  21. Reeni says

    February 29, 2012 at 8:52 pm

    I’m a beet lover and would totally enjoy this for dessert! It’s so simple but so beautiful!

    Reply
  22. Carolyn Jung says

    February 29, 2012 at 8:09 pm

    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

    Reply
  23. Amy (Savory Moments) says

    February 29, 2012 at 7:34 pm

    Beets are a perfect pair with citrus. Your salad looks so lovely and fresh!

    Reply
  24. BeadedTail says

    February 29, 2012 at 6:47 pm

    I love beets but don’t know many recipes for them so will have to give this a try!

    Reply
  25. Lucy says

    February 29, 2012 at 5:53 pm

    What a beautiful salad! The bright colours seem just perfect for spring.

    Reply
  26. Patty says

    February 29, 2012 at 3:03 pm

    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!

    Reply
  27. Barbara says

    February 29, 2012 at 3:00 pm

    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!

    Reply
  28. Alyssa @ Everyday Maven says

    February 29, 2012 at 12:24 pm

    This is beautiful. I used to be a beet hater but I turned the corner a few years ago and now I can’t get enough of them! and Pakistani food is soooo good! What is your go-to dish?

    Reply
    • Faith says

      February 29, 2012 at 1:33 pm

      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… :)

      Reply
  29. [email protected] says

    February 29, 2012 at 11:22 am

    I’m really not a fan of beets :) But this looks so pretty and if you say that they’re sweet i’m happy to give this salad a try ~

    Reply
  30. Erica says

    February 29, 2012 at 9:31 am

    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

    Reply
  31. Blond Duck says

    February 29, 2012 at 7:51 am

    I’ve never tried beets!

    Reply
  32. Katrina @ Warm Vanilla Sugar says

    February 29, 2012 at 6:28 am

    This is so pretty! I love beets and especially love them in salad. Can’t wait to try!

    Reply
  33. Rosa says

    February 29, 2012 at 5:51 am

    A mouthwatering salad! This tasty and colorful combination is fantastic.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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