Kristi Whitley

Healthy Living

Bake beets in their skins 1-1.5 hours, depending on the size, at 350 degrees. Then allow them to cool enough to handle. Peel the beets, use them whole or cube them into bite-sized cubes and place into a medium-sized bowl.

Peel and cut the sections from the oranges and place into a bowl. Set the skeleton of the orange aside to use in the vinaigrette.

Slice the red onion as thin as possible and place in the bowl with the orange slices. Toss everything with the citrus vinaigrette, add salt and pepper to taste and serve.

*Citrus Vinaigrette

  • Juice from the skeleton of two navel oranges (squeeze out what is left over from sectioning)
  • ¼ cup *Sicilian lemon vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup *Blood orange extra virgin olive oil
  • pinch of cayenne pepper (optional)
  • 1-2 T Agave nectar for sweetness (optional)


Mix ingredients in a small jar, cover and shake to blend. Pour over beet salad and enjoy.

*If you can’t find this specialty oil and vinegar just substitute rice vinegar or other mild vinegar and olive oil.


Beet and Orange Salad

  • 8-10 small red or gold beets
  • 2 navel oranges
  • ½ purple onion
  • *Citrus vinaigrette
  • salt and pepper to taste