This fancy beet & orange salad is actually really simple, but is sure to impress any guests you have.
7 minPrep Time
7 minTotal Time
- 2 large handfuls salad greens, such as baby spinach or baby kale
- 1 cup cooked couscous*
- 1 orange
- 2 small cooked beets
- 1/4 cup crumbled goat cheese*
- 1 Tbsp pine nuts
- 1 tsp olive oil
- 1 Tbsp head ancho vinegar or white wine vinegar
- freshly cracked black pepper
- leaves from 1 sprig thyme
- Place the salad greens in a medium bowl and top with the cooked couscous.
- Use a sharp knife to cut a 1/4" off the top and bottom of the orange, then place the orange on the cutting board with a cut side down. Cut the peel off the orange in 1/2" sections from top to bottom, following the contours of the orange. Remove any remaining pith, then cut the orange across the center into 1/8" rounds. Lay the cut oranges on top of the couscous and salad.
- Cut the cooked beets into 1/8" rounds and add to the salad. Top with the crumbled goat cheese and pine nuts.
- Mix the olive oil and vinegar in a small bowl, then drizzle on top of the salad. Top with black pepper and thyme leaves and serve.
- I used a couscous medley from Trader Joe's. You could use a variety of other grains in this recipe, such as cooked barley, farro, wild rice, or black rice.
- Omit the cheese for an equally delicious vegan version.
Learn more about this Fancy Beet & Orange Salad!
This salad has been a long time coming… Not because it’s difficult or anything, but because I made a video for it! This is my first recipe video, and I can’t be more excited. I’m pretty happy about how it turned out. Check it out:
So fun!! At least, I thought so. I’m hoping to do more of these in the future. I need to get a hotplate so I can do cooking ones…
So anyway, this salad! I really like this salad. I called it “fancy” because to me it just looks like something that’s a little extra special, not something you would eat on an everyday basis. It’s totally acceptable to serve to guests at your next dinner party.
It’s also totally acceptable to eat the whole entire thing yourself when you’re eating lunch at home all by yourself and you just want something delicious and healthy. That may or may not have been how I ate mine…
When I was thinking about this salad, I was actually kind of scared to try cutting the peel off the orange since I had never done it before. I just felt like it wouldn’t really work and I would just end up with a puddle of orange juice and mangled orange. But, it was actually super simple and worked really well! So don’t be scared. Just use a good sharp knife to make sure you get a clean cut.
The dressing on this salad is about as simple as it gets – a bit of olive oil and vinegar. For the vinegar I used a head ancho vinegar that is made here on the central coast. I LOVE this stuff. I discovered it at the grocery store a while back and I’ve been using it on everything, from dipping bread to salad dressings.
If you can get your hands on some, definitely do so. If you can’t, just use white wine vinegar or any other vinegar you please.
As a final note, I used Love Beets organic cooked beets in this recipe. They’re awesome because you can buy them pre-cooked and all ready to go at the grocery store, so you can skip the whole roasting and peeling parts. To top it off, I actually saw a couple people who work for Love Beets at the Natural Products Expo West this weekend and we got to chat a bit! So fun.
I also got to try their shredded smoked beets and holy smokes (pun intended). They were so good! I never would have tried them if I saw them at the grocery store because they sound kind of weird, but they were amazing. They would make a fantastic sub for shredded smoked meat on a sandwich. Just sayin. Give them a try next time you spot them! Note: this post wasn’t sponsored by Love Beets, I just really like their products :)
I hope you liked this salad and the video! Let me know what you think of the video and if you’d like to see more of them. It was a bit of work, but I thought it was a blast!
Nutrition Info for half the Beet & Orange Salad: