Navel Orange and Beet Salad
A sweet, colorful salad that packs a Vitamin C punch!
The Navel Orange and Beet Salad is a must-try dish. The colors and flavors alone will make your heart happy! And you combine that with all the nutrients of the citrus and beets for a complete satisfaction-guaranteed salad!
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. Oranges are loved by all ages, and they are a great addition to your family’s meal.
Navel oranges are one of the easiest oranges to peel and segment. 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.
Navel and Valencia Oranges are among the healthiest fruits in the produce section. One orange supplies 116.2% of the daily value of Vitamin C! Consuming Vitamin C can reduce your risks of developing heart disease and stroke. Oranges are also abundant in antioxidants. Pectin found in oranges contains a water-soluble fiber which can help reduce blood cholesterol levels and suppress hunger levels for hours.
Related: Eating Citrus Makes a Difference
Navel Orange and Beet Salad
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. This salad can be served to your whole family in under 10 minutes.
Related: Sweet Potato and Beet Salad
- 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
- Place baby greens in a bowl and dress with vinaigrette.
- Top with beets, garden cut orange segments, hazelnuts, and goat cheese. Season with salt and pepper.
- In a small bowl whisk together Dijon and balsamic vinegar.
- Slowly drizzle in extra-virgin olive oil, whisking constantly. Season with salt and pepper.
Produce Mom Tip: Try it with a different variety of citrus. You may find that you like this salad with blood oranges, cara caras, or even grapefruit. Find the citrus that brings out the flavor profile that you love best.
Related Recipe: Fresh Citrus Shrimp Ceviche
Have a fantastic week and let us know what night you serve Navel Orange and Beet Salad to your family!