Ina Garten Beets with Orange Vinaigrette

Ina Garten beets with orange vinaigrette are juicy, tangy diced beets tossed with red onion and fresh orange segments that come together in 1 hour 15 minutes. This easy make-ahead beet salad fits holiday tables, summer cookouts and Sunday dinners, and it only gets better after a night in the fridge.

Toss the beets with the dressing while they're still warm, because warm beets drink up the vinaigrette instead of just wearing it. Wait until they cool and you get plain beets sitting in a bowl of dressing.

Ina Garten says this salad actually tastes better after a few days in the refrigerator, when the vinaigrette has soaked all the way into the beets. She also zests and segments the oranges right over the bowl, so none of the oil or juice is lost on the cutting board.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Beets with Orange Vinaigrette

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

170

kcal

Warm diced beets soak up a bright raspberry vinegar and orange dressing, so every bite is sweet, tangy and a little earthy. Fresh orange segments and red onion add juice and crunch, and the salad is just as good cold as at room temperature.

Ingredients

• 3 pounds fresh beets (3 bunches) or 3 15-ounce cans of baby beets, drained
  

• 2 tablespoons raspberry vinegar
  

• 2 tablespoons freshly squeezed orange juice
  

• 3 tablespoons good olive oil
  

• 1/2 teaspoon sugar
  

• 1 1/2 teaspoons kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 1/2 cup small-diced red onion (1 small onion)
  

• Zest of 2 large navel oranges
  

• Segments of 2 large navel oranges
  

Directions

• Cook the beets: Trim the green tops off 3 pounds of fresh beets and set them in a large pot of salted water to cover. Bring to a boil, then simmer uncovered for 50 minutes to 1 hour, until they are just tender.
• Cool the beets: Drain the beets and let them sit until they are cool enough to handle. If you're using three 15-ounce cans of baby beets instead, just drain them and skip the cooking.
• Peel and dice: Peel the beets and cut them into 1/2-inch cubes. Then drop them into a large mixing bowl while they are still warm.
• Dress the beets: Add 2 tablespoons raspberry vinegar, 2 tablespoons orange juice, 3 tablespoons olive oil, 1/2 teaspoon sugar, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper to the bowl. Then add 1/2 cup diced red onion, the zest of 2 navel oranges and the segments of those 2 oranges.
• Mix and taste: Zest and segment the oranges right over the bowl, so the oil and juice land on the beets. Mix everything well, then taste for salt and pepper.
• Serve: Serve the salad cold or at room temperature. It also keeps in the refrigerator for a few days, while the vinaigrette soaks in.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned beets instead of fresh?

Yes, three 15-ounce cans of baby beets work well when you're short on time. Drain them, dice them into 1/2-inch cubes and toss them with the dressing just like fresh ones.

How far ahead can I make this salad?

It's one of those dishes that gets better as it sits, because the vinaigrette slowly soaks into the beets. Keep it covered in the refrigerator for a few days and give it a stir before serving.

What can I use instead of raspberry vinegar?

Red wine vinegar or balsamic vinegar are the closest swaps, though balsamic will make the dressing darker and sweeter. Start with a little less and taste, since each one has its own bite.

When are beets at their best for this recipe?

Beets are sweetest in late summer and early autumn, so that's the ideal time to make this with fresh ones. Out of season, canned baby beets are a fine shortcut.

What's the easiest way to add the orange zest and segments?

Zest and cut the oranges directly over the bowl of beets. That way you catch all the oil from the zest and every drop of juice, and they go straight into the salad.