Navel Orange and Beet Salad Recipe | Orange Recipes

A sweet, colorful salad that packs a Vitamin C punch!

In general, oranges are the top citrus crop grown around the world.  Navel oranges are harvested from Brazil, California, Arizona, and Florida to fill our fruit bowls at home.

One of the easiest oranges to peel and segment, navel oranges are FINALLY back in season!  This popular orange variety gains the name “navel” based off the button formation end opposite of the stem.  Actually, the bigger the navel, the sweeter the orange!  The sweet and tangy flavor makes this produce pick one of my top favorites.  Navel oranges are also great for on-the-go, packing in the lunch box, or adding to a recipe — perfect ways to incorporate your daily Vitamin C.

Orange & Beet Salad is a delicious and colorful recipe to make during the holiday season.  This is a quick & easy recipe that your WHOLE family will enjoy. Plus, kids LOVE to help in the kitchen to prep this dish.

Print Recipe
Navel Orange and Beet Salad
Navel Orange and Beet Salad Recipe
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Course Salads
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Servings
Ingredients
Salad Ingredients
  • 2 oranges navel
  • 1 cup beets cooked, quartered
  • 1/4 cup hazelnut toasted, chopped
  • 1/2 cup goat cheese crumbled
  • 10 oz mixed greens
  • balsamic vinaigrette to taste
  • salt and pepper
Balsamic Vinaigrette Ingredients
  • 1/4 cup balsamic
  • 3/4 cup olive oil extra virgin
  • 3 tsp dijon mustard
  • salt and pepper to taste
Course Salads
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Servings
Ingredients
Salad Ingredients
  • 2 oranges navel
  • 1 cup beets cooked, quartered
  • 1/4 cup hazelnut toasted, chopped
  • 1/2 cup goat cheese crumbled
  • 10 oz mixed greens
  • balsamic vinaigrette to taste
  • salt and pepper
Balsamic Vinaigrette Ingredients
  • 1/4 cup balsamic
  • 3/4 cup olive oil extra virgin
  • 3 tsp dijon mustard
  • salt and pepper to taste
Navel Orange and Beet Salad Recipe
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Instructions
  1. Place baby greens in a bowl and dress with vinaigrette.
  2. Top with beets, garden cut orange segments, hazelnuts, and goat cheese. Season with salt and pepper.
  3. In a small bowl whisk together Dijon and balsamic vinegar.
  4. Slowly drizzle in extra-virgin olive oil, whisking constantly. Season with salt and pepper.

Produce Mom Tip: If navel oranges are not in season when you want to make this dish, substitute with a different orange variety.

Have a fantastic week and let us know what night you serve Navel Orange and Beet Salad to your family!

 

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