Beets are in my top 5 favorite vegetables, for SURE. They’re sweet yet earthy and visually stunning. They can be enjoyed 100 different ways, but my favorite way is simple: as the star ingredient in a salad! This Beet Salad is made extra simple by skipping the step of cooking beets and opening up a convenient, budget-friendly can instead. The shelf life of canned veggies can’t be beat (ooh, good opportunity for a food pun there!) and they’re way less expensive than fresh. This beet orange salad is bright, bold, and full of contrasting flavors and textures. I love how it’s ready in minutes and is the easiest side or light lunch all year round.
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Easy Beet Salad Recipe
This cold beet salad brings together sweet canned beets, juicy orange segments, crumbled feta, fresh mint, and a quick homemade dressing with red onion, garlic, vinegar, beet juice (from the canned beets), and a little sugar. I think it’s perfect for a summer picnic or as a fresh, no-fuss side dish for dinner!
A lot of canned veggies are loaded with sodium, but canned beets are significantly less expensive than fresh, so I went for it. And honestly, I’m SO happy with how this salad turned out. (You can always omit the salt in the dressing recipe if you’re trying to watch your sodium intake.)
Beet Salad
Servings 4 servings (½ cup each)Ingredients
- 1 orange ($0.77)
- 1 tsp orange zest (about ½ an orange zested, $0.00)
- ¼ cup beet juice (from the canned beets, $0.00)
- ¼ cup white vinegar ($0.08)
- 1 garlic clove (minced, (about ½ tsp) $0.03)
- ¼ cup red onion (diced, (¼ onion) $0.26)
- 2 Tbsp sugar ($0.04)
- 1 tsp salt ($0.01)
- ½ tsp black pepper (freshly cracked, $0.02)
- ¼ cup olive oil ($0.79)
- 1 15 oz can whole beets (halved, $0.99)
- 1.5 oz feta cheese (crumbled, $0.71)
- 0.25 oz fresh mint (torn, (half of a 0.5oz clamshell) $0.89)
Instructions
- Gather ingredients.
- Zest 1 tsp of orange (about ½ an orange) and set aside for dressing. Then, carefully shave off each end of the orange so the juicy part is exposed. Then, carefully shave the entire peel and pith with a knife so all you have left is the juicy interior of the orange.
- Carefully remove each juicy segment of the orange by tracing the inside of each segment, stopping at the midpoint of the orange, and set those aside. This knife skill is called a “suprême.”
- In a small mixing bowl, whisk together any juice from the leftover insides of the orange pith, beet juice, white vinegar, garlic, diced red onion, orange zest, sugar, salt, and black pepper. Then, slowly stream in the olive oil while whisking to emulsify. *
- In a medium-size bowl, combine halved beets, orange segments, feta cheese, and torn fresh mint.
- Toss to combine with a tablespoon at a time of the prepared dressing until it’s coated but not swimming in the dressing. Reserve any extra dressing for future salads or use if you plan to serve this beet salad over greens.
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Equipment
- Zester
- Small Mixing Bowl
- Medium Mixing Bowl
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Beet Salad step-by-step photos
Gather all of your ingredients.
Prep the orange: Zest 1 tsp of orange zest (about half an orange) and set it aside for the dressing. Now, carefully use a knife to shave off each end of 1 orange to expose the juicy part. Don’t cut too much off; we just want to expose the flesh so it’s easier to peel. Then, carefully shave the peel and pith off the whole orange until all you have left is the juicy interior of the orange.
Use your knife to carefully remove each orange segment by tracing the inside of each membrane. Slide your knife along one side of a segment, right up against the membrane, stopping at the midpoint of the orange. Then, do the same on the other side to release the wedge. Work your way around the orange, gently lifting out each segment and setting them aside.
This knife skill is known as a “suprême.” If you want to see exactly how it’s done, I’ve got a step-by-step video on Instagram that walks you through it!
Make the dressing: Squeeze out any leftover juice from the insides of the orange peel into a small mixing bowl, and add 1 tsp orange zest, ¼ cup beet juice (from the canned beets), ¼ cup white vinegar, 1 minced garlic clove, ¼ cup diced red onion, 2 Tbsp sugar, 1 tsp salt, and ½ tsp black pepper. Mix to combine, then slowly stream in ¼ cup olive oil while whisking to make a temporary emulsion.
You can also make this dressing in a blender. Add all the ingredients, minus the diced onion, and blend. Then just mix in the onion at the end!
Make the salad: Add one 15 oz. can whole beets (halved, without the juice), the orange segments, 1.5 oz feta cheese, and 0.25 oz torn fresh mint to a medium-sized bowl. Toss with a tablespoon of the homemade dressing at a time until it’s coated but not swimming in the dressing. Store any leftover dressing in the fridge for future salads. I served my beet salad over a bed of greens, so I also drizzled some of the dressing over the greens before adding the salad on top. Enjoy!
Variations to Try!
I’ve balanced the flavors in this salad to hit the perfect sweet, tangy, and fresh combination, but feel free to make it your own. You can use what you’ve got in the fridge or switch things up with a few simple tweaks. Here are some easy ways to customize this salad to your taste:
- Swap the feta for goat cheese or mozzarella pearls
- Serve the salad over a bed of arugula, spinach, or spring mix to make it more of a leafy salad
- Add a handful of chopped walnuts or pecans for extra crunch
- Swap the orange for grapefruit or try another fruit like sliced apple or pear
- Try fresh cilantro or basil in place of the mint
- Mix in craisins or raisins for a pop of sweetness
As for fresh beets, I made and tested this recipe specifically using canned beets to keep the price down and make it easy to make year-round. However, I do love whole raw beets if I can get them for a good price! If you have fresh beets on hand, wash then roast or boil them until tender, then peel and slice. Just remember you’ll be missing the beet juice for the dressing when using fresh beets.
A simple balsamic glaze would be nice drizzled over this salad, but skipping the homemade dressing I’ve shared above would change the overall flavor of your finished beet salad.
Serving Suggestions
You can serve this salad as-is as an elevated side salad or turn it into more of a meal. I think this salad is delicious during summer, but I could totally see it as part of a holiday spread, too!
I usually pile my feta beet salad over a bed of greens, but you can also build it out by adding a protein. Air fried chickpeas would be an easy vegetarian option, and if you’re not keeping it meatless, grilled shrimp, shredded rotisserie chicken, or pan-seared salmon also work really well.
Storage Instructions
This beetroot salad holds up well in an airtight container in the fridge for about 2-3 days. But for the best texture and color, I recommend storing the components separately. The beetroot will naturally stain the other ingredients over time, so if you want to keep everything looking fresh and vibrant, wait to toss it all together until you’re ready to serve. Store the dressing in a jar or small container in the fridge and add it just before serving.
