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A plate of balsamic beet orange salad, topped with sprigs of fresh thyme.

Balsamic Beet Orange Salad

Print Recipe
Balsamic Beet Orange Salad is a sweet, fresh winter salad. The bright citrus mixes perfectly with the earthy beets. This salad makes the perfect side dish or first course to a delicious meal.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 141
Author Elizabeth

Ingredients

  • 2 Large Red Beets roasted and cooled*
  • 2 Large Oranges
  • 2-3 Tablespoons Balsamic Vinegar
  • 3 Sprigs Thyme
  • Salt & Pepper to taste
  • 2 Tablespoons Chopped Hazelnuts optional

Instructions

  • Slice the beets into rounds. Peel the orange and slice into wedges**.
  • Arrange the beets and orange wedges on a plate and top with balsamic vinegar, thyme, salt, pepper, and hazelnuts (optional). Enjoy!

Notes

*How to Roast Beets: Chop the stems off the beets and wrap them in aluminum foil. Bake at 400 for 40-60 minutes, until you can easily slice with a knife. Let cool.
**See post for instructions.

Nutrition

Calories: 141kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 118mg | Potassium: 656mg | Fiber: 7g | Sugar: 19g | Vitamin A: 289IU | Vitamin C: 57mg | Calcium: 69mg | Iron: 2mg