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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
I’ve been eating a lot of beets lately and wanted to incorporate them with some seasonal fruits. It’s made with a lemon honey dressing and sprinkled with mint. It tastes so refreshing and makes for a healthy appetizer or dessert.
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Dice the cooked beets into small pieces.
Peel the mandarin oranges and separate each segment.
Dice the kiwis into small pieces.
Chop the mint leaves finely.
Whisk together lemon juice, olive oil, honey, and a few pinches of sea salt until well combined.
Combine the diced beets, mandarin orange segments, diced kiwis, and chopped mint leaves in a large bowl.
Drizzle the dressing over the salad and toss gently to coat evenly.
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If you don’t have mandarin oranges, you can substitute with regular oranges or even grapefruit for a tangier flavor.
For a vegan option, replace honey with maple syrup or agave nectar.
Chill the salad for 15–20 minutes before serving for an extra refreshing taste.
Can I use raw beets instead of cooked?
Yes, but raw beets will have a crunchier texture. You can grate them instead of dicing for easier incorporation.
How long does this salad keep?
It’s best enjoyed fresh, but you can store it in the fridge for up to 2 days in an airtight container.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing up to 3 days in advance and store it in the fridge. Shake or whisk before using.
What other fruits can I add?
You can add pomegranate seeds, diced apples, or even berries for more variety and color.
Is this salad gluten-free and dairy-free?
Yes, the recipe is naturally gluten-free and dairy-free.
