

This beautiful salad reminds me of my friend Chami who now lives in Fort Lauderdale. I enjoyed this ten years ago at her Shabbat table, a table always abundant and novel. Roasting the golden beets in the oven adds a rich flavor and makes them very easy to peel. Depending on the season, we either use navel oranges or canned Mandarins for the citrus component. The dressing is a simple mix of seasoned rice vinegar and canola oil. Golden beets are more expensive than the red so I try to find them bulk without the tops.
Kosher Status: | Parve |
Number of servings: | 8 - 12 |
Main Ingredient(s): | Golden Beets |
Preparation Time: | 00:30 |
Cooking Time: | 01:00 |
Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
Estimated POINT value: |
Ingredients:
- 2 pounds golden beets
- 1 (or 2) cans Mandarin Oranges (or, 2 large navel oranges)
- 1/2 medium size red onion, thinly sliced in half moon rings
- 1/4 cup chopped parsley, not too small and not too big
- 1/2 cup green onions, sliced thinly on bias (optional)
For the dressing:
- 1/4 cup canola oil
- 1/4 cup sweetened rice wine vinegar*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
*For Passover, use kosher for Passover white vinegar plus 1 Tablespoon sugar
Steps:
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Preheat the oven to 400'. Wash the beets and pat dry. Rub with a little oil and place on roasting pan. Place in the hot oven and bake until tender, about 40 - 50 minutes depending on the size. |
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The beets are done with a bamboo skewer or small paring knife can be inserted and removed very easily. |
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Peel the beets. You may need a small paring knife to get the stubborn parts off. |
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Slice the beets into 1/2 circles. Set aside in a bowl. |
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Thinly slice the red onions using a mandolin if you have one. |
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Slice the green onions on the bias. Finely chop the parsley. |
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Combine all the ingredients including the drained mandarin oranges (or sliced fresh if available). |
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Combine the dressing ingredients in a small cup or bowl and whisk. |
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Pour dressing over ingredients and gently toss. |
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Place salad into serving bowl and serve. If not eating until later, remove from fridge about an hour before serving. |
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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