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Beet, Onion and Orange Salad


  • 6 whole beets, roasted or steamed, skinned and sliced

  • 1/2 medium red onion, peeled and thinly sliced

  • 2 navel oranges, sectioned, peeled and diced

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 tablespoon red wine vinegar (a splash)

  • 2 pinches of sugar

  • A handful of flat leaf parsley, finely chopped (2-3 tablespoons)

  • 2 sprigs fresh oregano, finely chopped (1 tablespoon)

  • A few pinches of coarse salt


Arrange the beets and onion on a serving plate. Scatter the plate with oranges. Using a fork, combine the remaining ingredients in a small bowl. Pour the dressing evenly over the serving dish in a slow stream.