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Greens with Beets and Oranges

We don't know who first thought to combine beets with cumin, but whoever it was deserves a culinary medal of honor. Here beets combine elegantly with oranges, lettuce greens and walnuts to make perhaps the ultimate salad. This hearty vegetarian dish is also dairy-free.

Serves 6
Ready in 60 mins
Prep time 20 mins
Cooking time 40 mins
140 calories per serving


> 1/4 cup orange juice
> 2 tbsp balsamic vinegar
> Pinch ground cumin
> Pinch ground cinnamon
> freshly ground black pepper to taste
> 2 tbsp olive oil
> 6 small fresh beets
> 2 oranges
> Orange zest
> 6 cups lettuce greens
> 1/4 cup toasted walnuts


Combine the orange juice, vinegar, cumin, cinnamon and pepper. Whisk in the oil until thoroughly blended. Refrigerate until ready to serve.
Cut off the tops of the beets, leaving 1 inch of the stem, and wash them. Place the beets in a medium pot, cover with cold water and bring to a boil. Cook, covered, until the beets are very tender, 30 to 40 minutes.
Drain the beets and let cool. When the beets are cool enough to handle, slip them out of their skins and cut into quarters. Place in a bowl and set aside.
Using a sharp knife, peel the oranges, carefully removing all of the bitter white pith and membranes. Carefully cut the orange sections away from the membranes.
With a vegetable peeler, remove some of the zest from the orange peels and cut it into thin strips. Blanche the zest in boiling water for 3-4 minutes.
Arrange lettuce greens on individual plates. Top with cooked and quartered beets, orange sections and toasted walnuts.
Pour on the dressing (whisk again before using) and garnish with orange zest strips. Serve immediately.

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