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+ servings

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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