Best 5 Beets With Mandarin Oranges Recipes

**Beets With Mandarin Oranges: A Sweet and Savory Treat**

This collection of beet and mandarin orange recipes offers a delightful blend of sweet and savory flavors. From vibrant salads to hearty main courses, these dishes showcase the versatility of these two ingredients. Whether you're looking for a refreshing appetizer or a satisfying meal, you're sure to find something to tantalize your taste buds. Indulge in the tangy Beet and Mandarin Orange Salad, featuring a burst of citrus and a hint of mint. Craving something warm and comforting? Try the Roasted Beets and Mandarin Oranges with Goat Cheese, where the sweetness of the oranges complements the earthy flavors of the beets and goat cheese. For a unique twist, try the Beet and Mandarin Orange Soup, a creamy and colorful dish that's perfect for a chilly day. And don't miss the Beet and Mandarin Orange Chutney, a versatile condiment that adds a touch of sweetness and tang to grilled meats, roasted vegetables, and more. Get ready to embark on a culinary journey that celebrates the vibrant flavors of beets and mandarin oranges!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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, FENNEL AND MANDARIN ORANGE SALAD

Beet, Fennel and Mandarin Orange Salad image

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

Steps:

Preheat oven to 400 degrees F.
Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.

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

Ingredients

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, ORANGE AND APPLE SALAD

Beet, Orange and Apple Salad image

This is a colorful and delicious autumn salad.

Provided by Barrett

Categories Salad Fruit Salad Recipes Apple Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
½ teaspoon white sugar
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted

Steps:

Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
Trim and peel off skins; cut into 8 wedges.
Peel and section orange. In a bowl, combine orange sections, beets and apples.
Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 32.4 g, Fat 3.9 g, Fiber 6.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 306.3 mg, Sugar 24.8 g

BEET, MANDARIN ORANGE AND SPINACH SALAD

Beet, Mandarin Orange and Spinach Salad image

People seem to either hate or love beets -- I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them -- this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad.

Provided by TasteTester

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces fresh spinach leaves
1 (15 ounce) can of cut beets (well drained)
1 (11 ounce) can mandarin oranges, well drained (in light syrup)
1/4 cup bottled poppy seed dressing (if you don't like poppy seed dressing you can use a basic vinaigrette dressing)
3 fresh beets (used in place of the canned beets)

Steps:

CANNED BEET RECIPE:.
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:.
Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

Nutrition Facts : Calories 114.8, Fat 0.7, SaturatedFat 0.1, Sodium 146.5, Carbohydrate 26.4, Fiber 5.2, Sugar 19.9, Protein 4.3

Tips:

Choose firm, deep-colored beets. Avoid beets that are soft or have blemishes.
Roast the beets before using them in this recipe. Roasting brings out their natural sweetness and flavor.
Use fresh mandarin oranges for the best flavor. If you can't find fresh oranges, you can use canned mandarin oranges, but be sure to drain them well before using.
Add a splash of vinegar to the dressing. This will help to balance out the sweetness of the beets and oranges.
Serve the salad immediately, or chill it for later. This salad is best when served fresh, but it can be chilled for up to 2 hours before serving.

Conclusion:

This salad is a delicious and healthy way to enjoy beets and mandarin oranges. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish. With its vibrant colors and refreshing flavor, this salad is sure to be a hit at your next gathering.