Beet Orange Salad with Leafy Greens

Beet Orange Salad with Leafy Greens

Beets and Oranges make the perfect pair and together they partner perfectly with walnuts and dark leafy greens for the ultimate spring-time salad! So light and satisfying you could easily add wild caught white fish / salmon for dinner!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Lunch, Main Dish, Salads, Side Dish
Cuisine Seafood, Vegan
Servings 2 servings


  • 2 medium beets cooked, peeled and sliced - do this ahead of time!
  • 1 orange peeled and sliced into rounds
  • 3 cups dark leafy greens I used watercress & baby kale
  • 1/4 cup walnuts chopped
  • 2 green onions chopped - optional for topping
  • 1 tbsp flax seeds optional for topping added omega 3's!
  • 1 tbsp goji berries optional for topping


  • 2 tbsp orange juice easy to just do by hand from fresh orange
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • salt & pepper to taste


  • Pre-heat oven to 375 roast beets until you can stick a knife through center, let cool then peel with vegetable peeler and slice into 1/2 cm disks (If you can do this ahead of time you'll save a ton of time!)
  • Top greens with beets, oranges, walnuts, additional toppings
  • Combine all ingredients for dressing in small mason jar with a lid and shake! Drizzle over salad
  • Serve with 4oz wild caught fish or lean protein (Optional for dinner)
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