Can’t Be Beet Salad


  • 2 medium beets
  • 2 medium oranges
  • Juice of 1 lime
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • ¼ tsp salt
  • ¼ tsp black pepper


(approx. 1 cup; makes 4 servings)

100 calories; 18 gram carbohydrate; 4 gram fat; 1 gram protein; 3 gram dietary fiber
Average cost of recipe: $4.02


Preheat the oven to 375°F. Remove beet leaves and wash beets. Wrap each beet in aluminum foil and place on baking sheet. Roast beets for 45 to 60 minutes or until fork slides easily into the middle of the beet. Let cool and unwrap beets from foil. Use paper towel to rub skin off beet and cut into small chunks. Place in a medium bowl and set aside. Peel, segment, and chop oranges. Place oranges in bowl with beets. In a small bowl, whisk together lime juice, olive oil, honey, salt and pepper. Drizzle over beets and oranges and toss to combine.