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plate of beet and blood orange salad
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5 from 5 votes

Beet and blood orange salad

A simple, tasty combination that makes a great appetizer or light lunch.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 2
Calories: 331kcal
Author: Caroline's Cooking


  • 1 beet (beetroot) large, either pre-cooked or roasted, see below
  • 1 blood orange
  • 2 handfuls arugula rocket or use mixed greens
  • 2 tbsp dried cranberries
  • 2 tbsp pistachios
  • 1 oz soft goats cheese 25g, approx
  • 3 tbsp pomegranate molasses pomegranate concentrate
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp virgin olive oil


  • If you can roast the beet, I'd recommend you do -  peel, dice in approx ¾in/2cm pieces and roast the pieces tossed in a little olive oil until tender, around 45-60mins, at 400F/200C (a little lower is fine). Allow to cool. I would do this if I was already using the oven for other things, and fine to do a day or two ahead, but it's probably not worth the effort otherwise.
  • If using pre-cooked beets, peel and dice the beetroot.
  • Peel the orange and cut in to rings then slice larger ones in half.
  • Place the arugula on two plates and lay the beetroot and orange on top and scatter over the cranberries and pistachios.
  • Whisk together the pomegranate molasses, balsamic vinegar and olive oil and drizzle over the salads - you may not need all of it - and serve.


Calories: 331kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 100mg | Potassium: 283mg | Fiber: 3g | Sugar: 29g | Vitamin A: 650IU | Vitamin C: 8.9mg | Calcium: 66mg | Iron: 1.2mg