This Autumn Beet Orange Salad is bright, flavorful, and effortless. It’s made with fresh seasonal veggies tossed with a tangy orange mustard vinaigrette.
Even though autumn has arrived across the northern hemisphere, Toronto still feels unusually warm. Temperatures have been higher than expected for this time of year — sunny walks in a jean jacket are still comfortable. The weather may be strange, but it keeps my appetite for fresh salads alive. That’s why I’m sharing this Autumn Beet Orange Salad — it’s simple, colorful, and perfect for transitional weather.
This salad combines sweet, tender beets with juicy orange segments, thinly sliced red onion, and peppery greens like arugula or spinach. The contrast of flavors and textures makes every bite interesting: earthy beets, bright citrus, crisp onions, and leafy greens. A handful of chopped toasted pistachios adds crunch and a nutty finish.
The vinaigrette is the real highlight. Made with freshly squeezed orange juice, a splash of lemon, Dijon mustard and good olive oil, it’s bright, lightly sweet, and slightly tangy. Whisk the ingredients together while streaming in the olive oil to create a smooth emulsion, then season with salt and black pepper to taste. Toss it with the salad just before serving so the greens stay vibrant.
This dish works beautifully as a side alongside roasted or grilled proteins, or as a light main when served in a larger bowl. The beets contribute natural sweetness and important nutrients, and the citrus dressing keeps the salad feeling fresh and lively. If you love beets, you can also use leftovers in soups, stews, or even baked goods.
Autumn Beet Orange Salad Recipe
4 people
10 minutes
7 minutes
17 minutes
Ingredients
For the salad:
- 2 big red beets peeled and cut in cubes
- 1 medium orange peeled and cut in cubes
- 1/2 small red onion sliced
- 5 cups green leaves arugula, spinach or similar
- 1/4 cup chopped pistachios
For the vinaigrette:
- 3 tbsp fresh orange juice
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
Instructions
-
Bring water to a boil in a small pot and add the beets. Cook for 5–8 minutes or until tender, then set aside to cool slightly.
-
In a large salad bowl combine the greens, orange cubes, sliced red onion and the cooked beets.
-
In a jar or small bowl, whisk together orange juice, lemon juice, Dijon mustard, salt and pepper. While whisking, stream in the olive oil until the dressing is emulsified. Taste and adjust seasoning.
-
Pour the dressing over the salad, toss gently to coat, sprinkle with chopped pistachios and serve immediately.
Notes
- Use any oranges you prefer; mandarins or clementines work well.
- You can roast, boil, or buy pre-cooked beets — pre-cooked beets save time.
- Wear gloves when peeling and slicing beets to avoid staining your hands.
- To store: Keep the salad undressed in the refrigerator for 2–3 days. Store the dressing separately for up to one week.
Nutrition
Calories: 146kcal,
Carbohydrates: 15g,
Protein: 4g,
Fat: 9g,
Fiber: 4g,
Sugar: 7g
Nutrition information is automatically calculated and should be used as an approximation.
