Marinated Beet & Orange Salad

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  • About 12 assorted small beets (dark reds, chioggia, and golden)
  • 2 medium oranges, supremed
  • handful of mint leaves, torn
  • 5 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon dried thyme
  • salt and pepper, to taste


  1. Preheat oven to 400°F.
  2. Wash and trim the beets, but leave the skins on.
  3. Place on a aluminum foil lined baking sheet and drizzle about 2 tablespoons olive oil on them. Cover with more foil and roast in the oven until tender and a knife can cut through them with ease, about 25 minutes.
  4. Remove from oven and let cool.
  5. Use a sharp knife to remove the skins and cut the beets into chunks.
  6. Meanwhile, in a small bowl, mix the remaining olive oil, balsamic vinegar, honey and thyme together.
  7. Place the beets and the oranges that have been supremed into a large bowl and pour the dressing over the top. Gently toss to coat.
  8. Add salt and pepper, if necessary, and sprinkle with the torn mint.
  9. Enjoy!