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Beet Salad with Oranges and Romaine

Serves 6 to 8
Time 2 hr
Crunchy jicama and tender beets are the perfect duo in this bright salad. When in season, substitute blood oranges or grapefruit for the oranges. If you're in a hurry, skip the marinating time for the beets.
Ingredients
  • 4 large beets, peeled
  • 3 oranges
  • 5 tablespoons lime juice
  • 2 1/2 tablespoons orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 1 jicama (about 1 pound), peeled and cut into chunks
  • 1 head romaine lettuce, trimmed and chopped
  • 1/4 teaspoon ground black pepper
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Exclusively for Prime members in select ZIP codes.

Method

Put beets into a medium pot, cover with salted water and bring to a boil. 

Reduce heat to medium low, cover and simmer until tender, about 30 minutes; drain well. 

When cool enough to handle, cut into chunks.

Zest oranges then transfer zest to a large bowl; reserve oranges. 

Add lime juice, orange juice, oil, salt and pepper and whisk together. 

Add beets, toss well, cover and set aside at room temperature for 1 hour.

Cut thin slices off top and bottom of a orange and set on a cutting board. 

Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. 

Working over another bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining oranges.

To serve, add jicama to the bowl with beets, toss to coat and season with salt and pepper. 

Arrange lettuce on plates then spoon beet mixture over lettuce, top with oranges and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 large beets, peeled
  • 3 oranges
  • 5 tablespoons lime juice
  • 2 1/2 tablespoons orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 1 jicama (about 1 pound), peeled and cut into chunks
  • 1 head romaine lettuce, trimmed and chopped
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.