Warm Beet Salad with Orange Citrus Dressing

Makes 4 servings (2 1/2 cups per serving)


  • 2 large beets
  • ¼ cup water
  • Juice and zest of 1 navel orange
  • Juice of ½ a lemon
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste
  • 8 cups mixed greens
  • 2 oz. feta cheese crumbles
  • 2 Tbsp. finely chopped fresh basil


  1. Preheat oven to 450°F.
  2. Trim the tops off the beets but leave the tails. Place beets in an oven-safe baking dish or pan with the ¼ cup of water. Cover and put in the oven.
  3. Test for doneness by inserting a sharp knife after 40 minutes. You should be able to smoothly insert the knife. They may take up to 1 hour to cook, depending on size.
  4. When they are done, let them cool a bit, then peel them (make sure to wear gloves to prevent dyeing your fingers pink). Cut them into rounds or chop into bite-sized pieces.
  5. Combine the orange juice, zest, lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl. Pour over the sliced beets and mix.
  6. Serve warm or chilled over mixed greens with crumbled feta and fresh basil to garnish. Creates four servings.


Nutritional analysis per serving: 126 calories, 5.7 g fat, 5.0 g protein, 13.2 g carbohydrate (9.8 g available carbohydrate), 3.4 g fibre, 110 mg sodium

My Viva Servings: 1 grain, 0 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy