Best 7 Beet And Blood Orange Salad With Mint Recipes

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Feast your eyes on a vibrant and refreshing salad that combines the earthy sweetness of beets with the tangy burst of blood oranges. This Beet and Blood Orange Salad with Mint offers a symphony of flavors and colors, making it a delightful addition to your culinary repertoire.

The salad features roasted beets, which are naturally sweet and earthy. They are complemented by the juicy and slightly tart blood oranges, adding a delightful contrast. Fresh mint leaves bring a refreshing touch, while crumbled goat cheese adds a creamy and tangy element. The salad is drizzled with a zesty dressing made with olive oil, lemon juice, honey, and Dijon mustard, enhancing the flavors of each ingredient.

In addition to the main recipe, the article also includes variations to cater to different dietary preferences. For a vegan version, simply omit the goat cheese and use a plant-based dressing. If you prefer a milder flavor, you can roast the beets instead of boiling them.

For those who enjoy a bit of a spicy kick, a sprinkle of chili flakes or a drizzle of chili oil can add an extra layer of flavor. You can also experiment with different types of citrus fruits, such as grapefruit or tangerines, to create unique flavor combinations.

Whether you're looking for a refreshing side dish for your next gathering or a light and healthy lunch option, this Beet and Blood Orange Salad with Mint is sure to impress. Its vibrant colors and zesty flavors will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BEET AND BLOOD ORANGE SALAD



Beet and Blood Orange Salad image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

4 red beets, each about 3 ounces
1/4 cup olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
6 strips lemon peel
4 sprigs fresh thyme
6 ounces ricotta cheese
2 tablespoons buttermilk
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
Pinch Maldon or other sea salt
2 tablespoons toasted fennel seed
2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives
3 blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup toasted pistachios
2-3 tablespoons good-quality balsamic vinegar
Micro basil, for serving
Arugula or other edible flowers, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
  • Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
  • Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

BEET-ORANGE SALAD



Beet-Orange Salad image

Provided by Food Network Kitchen

Categories     appetizer

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams

MINTED BEET SALAD



Minted Beet Salad image

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe-the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. -Barbara Estabrook, Appleton, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

5 medium fresh beets (about 2 pounds)
2 tablespoons water
2 tablespoons champagne vinegar or rice vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup pitted kalamata olives, quartered
2 tablespoons thinly sliced fresh mint, divided

Steps:

  • Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes., When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.

Nutrition Facts : Calories 123 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BEET AND MANDARIN ORANGE SALAD WITH MINT



Beet and Mandarin Orange Salad with Mint image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 can mandarin oranges, drain reserving 2 tablespoons juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 can sliced beets, drained
1 sprig mint, leaves torn

Steps:

  • Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.

BEET-AND-BLOOD ORANGE SALAD WITH MINT



Beet-And-Blood Orange Salad With Mint image

Make and share this Beet-And-Blood Orange Salad With Mint recipe from Food.com.

Provided by evelynathens

Categories     Oranges

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs golden beets, peeled and cut into 3/4-inch pieces (about 10 medium beets)
8 blood oranges
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped mint
3 tablespoons freshly squeezed lemon juice
3 tablespoons champagne vinegar
1 small shallot, minced
1 teaspoon honey
1/8 teaspoon sumac, plus more for sprinkling (see Note)
1/2 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
salt
freshly ground black pepper
3 ounces feta, crumbled (1/2 cup)

Steps:

  • Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
  • Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
  • In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
  • Note 1: The beets can be steamed one day in advance and refrigerated.
  • Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.

BEET, ORANGE AND ARUGULA SALAD



Beet, Orange and Arugula Salad image

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 11

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
1/4 cup chopped walnuts (1 ounce)

Steps:

  • In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

BEET SALAD WITH FETA, ORANGE AND MINT



Beet Salad With Feta, Orange and Mint image

From Alfred Portale author of Simple Pleasures. An easy, beautiful, nutritious and most importantly, delicious salad. An interesting blend of ingredients, none too salty or too sweet. An impressive dish in appearance alone.

Provided by gailanng

Categories     Oranges

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 large beets, washed but not peeled
2 tablespoons olive oil
coarse salt
fresh ground black pepper
1 teaspoon freshly squeezed orange juice
2 teaspoons balsamic vinegar
4 1/2 teaspoons extra-virgin olive oil
3 oranges, preferably navel, peeled and separated into segments (can sub blood oranges or tangerines)
1/4 cup coarsely chopped mint leaf
3 teaspoons minced shallots
1 cup french feta cheese (can sub blue cheese or goat cheese) or 1 cup Greek feta cheese, crumbled into large pieces (can sub blue cheese or goat cheese)

Steps:

  • Preheat the oven to 400°F.
  • In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
  • While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
  • When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
  • Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.

Nutrition Facts : Calories 266.4, Fat 20, SaturatedFat 7.3, Cholesterol 33.4, Sodium 439.4, Carbohydrate 16.8, Fiber 3, Sugar 13.2, Protein 6.8

Tips:

  • Choose the right beets: Look for beets that are firm and smooth, with no blemishes or bruises. Choose beets that are about the same size so they cook evenly.
  • Roast the beets: Roasting beets brings out their natural sweetness and intensifies their flavor. To roast beets, preheat your oven to 400°F (200°C). Toss the beets with olive oil and salt, and roast for 45-60 minutes, or until they are tender when pierced with a fork.
  • Use a sharp knife: A sharp knife will make it easier to cut the beets and oranges without tearing them. If you don't have a sharp knife, you can use a serrated knife.
  • Don't overdress the salad: A light dressing is all you need to enhance the flavors of the beets and oranges. A simple vinaigrette or olive oil and lemon juice dressing is a good option.
  • Serve the salad immediately: Beet and blood orange salad is best served immediately after it is made. The beets will start to lose their color and flavor if they are left to sit for too long.

Conclusion:

Beet and blood orange salad is a delicious and refreshing salad that is perfect for a summer lunch or dinner. The sweetness of the beets and oranges is balanced by the tartness of the dressing, and the mint adds a refreshing touch. This salad is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.

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