While cara cara oranges look like ruby red grapefruits, they’re not the same! Cara cara oranges are a result of a mutation in the navel orange, found in Venezuela. Their beautiful coloring comes from lycopene and beta-carotene, but if you’re not scientifically oriented then all that you need to know is how deliciously sweet they are.
You can really use any orange, I just went and got all fancy-pants and blogger-ish here. Mixed together with the earthiness of beets and any greens you have on hand (keeping this salad as noncommittal as possible), it’s a light and refreshing salad that hits on so many flavor profiles and textures.
P.S. The vinaigrette is AMAZING and truly makes this salad next-level fantastic.
Don’t skip it if you know what’s good for you.
Orange and Beet Salad with Citrus Vinaigrette
2 beets, washed and greens trimmed
3 cups greens of choice, such as arugula, baby spinach, or romaine
2 oranges, such as cara cara, navel, or blood oranges
¼ cup sliced almonds, or nut of choice
Optional protein, such as crumbled goat cheese or roasted chicken
- For the Citrus Vinaigrette
⅓ cup Tropicana Pure Premium Orange Juice
¼ cup extra-virgin olive oil
3 tablespoons honey
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
- Preheat the oven to 400ºF. Wrap each beet individually in foil and place on a baking sheet. Roast until easily pierced by a knife, 50-60 minutes, depending on the size. Unwrap each beet and set aside to cool.
- Meanwhile, whisk together all the vinaigrette ingredients. Store in an airtight container in the fridge until ready to use.
- Peel and slice the cooled beets. Segment the oranges. Arrange the greens, beets, and oranges on a serving platter. Sprinkle with nuts, then toss with the vinaigrette right before serving.
- Vinaigrette can be made ahead and stored in the fridge for up to 1 week. Shake well before using.