Orange, Beet, and Walnut Salad with Orange Vinaigrette

Here is a sunny fresh and sweet citrus beet saladūüćäūüĆĪ¬†perfect for¬†an¬†afternoon lunch or dinner side! (Recipe makes 4 side¬†servings)


  • 6¬†handfuls Spring greens mix
  • 2 oranges peeled and thinly sliced
  • 4 rounds thinly sliced red onions
  • 2¬†cooked beets thinly sliced or about 1 cup (for tips on cooking beets check out my recipe¬†“Beet, Goat Cheese and Arugula Salad”)
  • 1 cup walnuts toasted

Orange Vinaigrette:


  • 3 T red wine vinegar
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 1 T honey


  1. For vinaigrette mix ingredients in a lidded container or mason jar and shake vigorously
  2. Toast walnuts by placing in a dry skillet. On medium heat cook them, stirring frequently until golden brown and fragrant
  3. Assemble salad by layering ingredients in the order listed. Divide between 4 salad plates. Top with walnuts and drizzle with about 2 Tbs dressing