Chilled Beet Salad with Oranges + Pinenuts


CHILLED BEET SALAD w/ ORANGES + PINENUTS

Beets are definitely not a favorite for most people. I fell into this category for years too! I think as a kid, the only times I was served beets, they were the canned variety. Actually, as I’ve matured, I realize my most disliked veggies in childhood were canned. The reason, I’ve concluded: canned = BLAND! and mushy. Gross! 

Now that I’m in my 40s, I find I’m a lot more open to trying new foods AND retrying those I didn’t find appealing in my earlier years. 

Part of the reason is that I now KNOW exactly how good beets are for our health! This is a huge motivator for me. It’s also really important to me that my kids grow up with access and appreciation for a variety of foods that are good for them. 

So when I create recipes, I love to combine the DESIRE for delicious FLAVOR with foods that make my body FEEL GOOD! This has been my magic formula for the past 10+ years, and it’s working really well. The only thing I love more than savoring each bite of the healthy dishes I create, is sharing them with my family and YOU! 

There is quite a wide range of health benefits from eating beets. Over the past couple of years, I have really been focused on healthy foods that are great for BOOSTING ENERGY and relieving stress.
{Check out my best-selling book, ‘Eat to Beat Stress’ for more superfoods to help you feel more energized, refreshed, and happy!} 

STRESS-BUSTING BENEFITS OF BEETS
The healthy nitrates in beets help deliver more oxygen to our muscles and brain!

Having more energy empowers us to be more productive. Nothing makes life feel more stressful than being overwhelmed by never-ending to-dos that we can’t seem to catch up on due to fatigue or brain fog! 

With more physical energy and endurance, we are also better able to exercise. Even getting 10-15 minutes per day is a simple, yet powerful, stress reliever. The added endurance levels from beet nutrition means it feels easier to get even longer or more challenging workouts! 

 

This recipe includes the beet greens, which provide even more stress-relieving goodness! The iron, magnesium, and protein in these mild-flavored greens are excellent for muscle recovery after those workouts, so you feel more energized & empowered (and less like you’ve been hit by a truck) afterward! 

The greens actually have even more nutritional benefit than the bulb (beetroot)! I saved the leftover greens after making this recipe and stored them in a Ziploc freezer bag to add into my morning smoothies! 

Now, for digging into this newest tasty beet recipe! Try it and let me know what you think in the comments! 

For more tips & support with energy-boosting, stress-relieving habits and nutrition, join my free private Facebook community for ambitious WOMEN only, Nurtured for Success: An Oasis for Ambitious Women


Print Recipe
Chilled Beet Salad with Oranges + Pinenuts
Mildly sweet, refreshing chilled salad. The greens add texture and slight acidity for a deliciously balanced side dish or simple lunch.
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Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Dressing
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Roast beets: Preheat oven to 375 degrees F. Place a large sheet of heavy-duty aluminum foil on a rimmed baking sheet and set aside.
  2. Cut off greens/stems and any root strings from tips of beets. Save the greens for the salad, and discard any strings and woody stem pieces.
  3. Scrub beets and place on foil-lined sheet. Drizzle with olive oil.
  4. Using a vegetable peeler, take four 1/4" strips of peel from one of the oranges. Place orange peel on foil with beets.
  5. Fold foil around beets, crimping edges at top and sides to create a sealed pouch.
  6. Place baking sheet with foil pouch into oven and bake about 1 hour, until beets are completely tender and easily pierced with a fork.
  7. While beets are baking, thoroughly wash beet greens. Set the washed leaves between clean kitchen towels or sheets of paper towel to dry.
  8. Remove cooked beets from oven. Open pouch and allow beets to cool for 30 minutes.
  9. Peel beets under cool running water, using fingers (the peels should slip right off). Cut beets into 1-1/2 inch chunks.
Assemble Salad
  1. Place cut beets into medium bowl.
  2. Take zest and juice from half of one of the oranges and place into a small bowl.
  3. Cut peels from the remaining 1-1/2 oranges, then cut oranges into small wedges, about 1/2-inch size. Add to the bowl with beets.
  4. Cut dried beet green leaves into halves lengthwise, up the center along the stem. Cut these leaf halves into 1/2" strips. Add 2 cups of the beet greens + the cut onions to bowl with beets and oranges.*
  5. Add remaining dressing ingredients to the small bowl with orange zest & juice. Whisk to combine thoroughly.
  6. Drizzle dressing over salad. Gently toss to combine. Sprinkle with pinenuts. Serve immediately, or chill for up to 2 days prior to serving.
Recipe Notes
  • If you want to add all the beet greens to the salad, that's totally ok! Otherwise, save the remaining greens in a Ziploc bag and store in the freezer for smoothies or soups, or store in fridge to add to other salads within 2-3 days.  
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