Beet and Orange Salad

Beet and Orange Salad

Photo Credit: Deb Lindsey


3 medium beets (1 3/4 pounds total)

2 tablespoons plus 3/4 teaspoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 small oranges, preferably blood oranges

1 tablespoon fresh lemon juice

1 teaspoon honey

1 cup plain Skyr (Icelandic yogurt) or plain Greek-style yogurt, low-fat or full fat

1 cup watercress leaves and small sprigs

1 teaspoon poppy seeds, for garnish


Preheat the oven to 425 degrees.

Trim the stems and roots off the beets, then rub each with 1/4 teaspoon of the oil. Wrap each beet in aluminum foil, place on a baking sheet and roast until easily pierced with a fork, about 1 hour. Allow to cool and then remove the peel with a paring knife and/or by rubbing the peel away with your fingers. Cut the beets into 1/2-inch thick slices and toss with 1/8 teaspoon each salt and pepper.

Use a Microplane grater to zest one of the oranges; you need 1/4 teaspoon’s worth. Then cut the peel and white pith off all of the oranges and cut them into 1/2 inch rounds.

Whisk together the remaining 2 tablespoons of oil, the lemon juice, honey, the orange zest and the remaining 1/8 teaspoon each salt and pepper in a medium bowl, to form an emulsified dressing.

To serve, smear 1/4 cup of the Skyr or yogurt on each salad-size plate. Place 1/4 cup of the watercress on top, then arrange the beet and orange slices on the greens. Drizzle each portion with some of the dressing, then sprinkle with poppy seeds.

Makes 4 Servings

Per serving: Calories 160; Total Fat 9g; (Sat Fat 2g); Protein 7g; Carb 14g; Fiber 3g; Cholesterol 0mg; Sodium 220mg; Total Sugar 11g


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