Nancy Jorgensen
Original Recipe by nancyjorgensen7
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Beet Orange Salad


  • Makes: 6 servings
  • 6 medium beets
  • 3 oranges
  • 1/4 cup apricot jam
  • 2 tablespoons unsalted butter
  • 6 tablespoons orange juice
  • 2 teaspoons sherry vinegar
  • Flaky salt, such as Maldon
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh mint


  1. 1. Roast: Scrub beets, trim stems to 1 inch, leave tails intact. Settle beets in a baking pan. Add water to cover the bottom of the pan. Cover pan with foil; slide into a 400-degree oven and roast beets until tender when poked with a fork, about 60 minutes.
  2. 2. Slice: When beets are cool enough to handle, snap on disposable gloves. Using a freshly sharpened knife, lop off tops and tails, slip off skins. Slice into 1/4-inch thick circles.
  3. 3. Arrange: Meanwhile, slice away north and south pole on one orange. Slice away peel and pith from north to south, exposing the naked orange. Slice into ΒΌ-inch thick circles. Repeat with remaining oranges. Arrange sliced beets and oranges on a platter. Pretty, right?
  4. 4. Dress: Melt jam and butter in a small saucepan set over medium-high heat. Pour in juice. Boil 1 minute. Stir in vinegar. Strain this dressing over beets and oranges. Let stand, 10 minutes. Scatter on salt, pepper and mint. Enjoy.