Beet Salad with Citrus Dressing

Usually we add Beets to our salad after they have been cooked or pickled. I have a recipe for Beet Salad that uses raw beets to retain more of their nutrients. If you like cole-slaw, this is the beet version using a citrus dressing. Just look at the powerhouse of nutrients in beets → 6 Health Benefits of Beets

If you want to impress at your next gathering, make a side salad with beets! They will all ask how you made it!

Beet Salad with Citrus Dressing

  • Servings: 4-6
  • Print


  • 1 bunch of 4 beets with greens (I used red, but you can mix colors)
  • 1 large carrot
  • 3 tbsp orange juice
  • 1 tbsp fresh lemon juice
  • 6 tbsp extra virgin olive oil
  • 6 thin slices of a small onion
  • ½ c chopped fresh parsley
  • *optional-½ c  cinnamon sugar toasted walnuts


  1. Wash beets thoroughly, peel, and cut off the stems leaving a bit on top. Don’t throw away the greens, use my archived recipe:  vegan beet greens and golden beet soup.
  2. Carefully slice the beets either on a slicer set at very thin, or a mandolin style slicer set on Julienne. You will have to julienne the slices from the slicer by hand.
  3. Peel and shred the carrot into the beets, adding the sliced onion and parsley.
  4.  In another bowl, mix the orange juice, lemon juice, and oil together adding salt and pepper to taste.
  5. Lightly toss the beet mixture with the dressing. I also added 1 tbsp Braggs™ Apple Cider Vinegar to give it an added flavor boost and vast healthy nutrients.
  6. Let the salad absorb the flavors for 20 minutes or more, lightly mixing with a fork a few times, adding more oil if necessary.
  7. As an option, just before serving add the toasted walnuts.








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