Orange, Shallot, and Beet Salad

An easy recipe to fall in love with salad again! Add extra chicken or smoked salmon for more protein.

Time: 15 mins
Serves: 2-4 people


  • 2 medium-large beets, diced
  • 2 Tbsp extra virgin olive oil
  • 1 and a 1/„2 Tbsp fresh lemon juice
  • 1/„4 tsp sea salt
  • 1/„4 tsp maple syrup (optional)
  • 2 c fresh-squeezed orange juice
  • 1 Tbsp shallots diced
  • 1/3 c chopped pistachios or other nuts, toasted (optional)
  • 1 Haas avocado, thinly sliced
  • Squeeze of fresh lemon or lime juice
  • 6 to 8 c mixed salad greens, rinsed and spun dry
  • Optional: 5 ounces organic goat cheese, crumbled


  1. Preheat the oven to 425°F.
  2. Roast beets for 30 minutes or more (depending on size), until tender and fragrant. Remove from the oven, cool. Cut into small cubes.
  3. While beets are roasting, make the dressing by combining olive oil, lemon juice, sea salt and maple syrup.
  4. Bring the orange juice and shallots to a boil over high heat in a sauté pan. Decrease the heat to medium and simmer until the liquid has reduced by half (about 20 minutes, but it could happen faster, so don/€™t wander too far). Remove from the heat and cool to room temperature.
  5. Slowly whisk the dressing into the orange juice. Taste the dressing; you may need a spritz of lemon juice, a pinch of salt, or a few drops of maple syrup.
  6. To assemble the salad, toss the avocado slices with the lemon juice to prevent them from browning. In a large bowl combine greens, avocado, and beets. Coat lightly with homemade salad dressing. Arrange the salad on a plate and top with the goat cheese and toasted pistachios.

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