Vibrant, fresh and delicious, this Beet Salad with Caraway Orange Dressing and Mixed Greens is a refined and nutritious salad packed with antioxidants and vitamins. It's a celebration of colors, textures and flavors.

Beet Salad with Caraway Orange Dressing and Mixed Greens [Vegan]



Cooking Time




  • 5-6 – small to medium trimmed fresh beets (mixed golden, red) or one pack (5-6 pieces) already cooked
  • 3 1/2  – medium to large oranges (caracara, blood orange etc.)
  • 3 cups – organic mixed greens (or preferred lettuce leaves)
  • 1 tablespoon (14 g) – extra virgin olive oil (organic)
  • 1 teaspoon (4 g) – Himalayan salt
  • 1 teaspoon (2.28 g) – caraway seeds
  • 1/4 teaspoon (0.72 g) – red peppercorns (whole) (optional)
  • Topping: balsamic reduction, cooked buckwheat kasha (or preferred grain: barley, quinoa etc.)


  1. Preheat oven at 400° F (200°C)
  2. Note: If using cooked beets, skip straight to Step 4 and use the orange caraway dressing (Step 2) to dress the salad when plating. Also, sprinkle the salt on the beets before adding it to the salad.
  3. Clean the beets, peel if desired, cut them in slices or wedges – keeping pieces small (the smaller, the faster it cooks).  Add prepared beets to a bowl.
  4. In a small bowl, squeeze the juice from half an orange, mix in the olive oil and crushed peppercorns (optional), and caraway seeds.
  5. Use parchment paper or a silicone mat on a large baking tray, place all beet pieces, and distribute the orange juice mix evenly. Sprinkle with salt. Cover with aluminum foil and place in the oven to bake.
  6. Bake for 35 minutes (or until beets are as soft as desired).
  7. Remove beets from the oven, and leave to cool.
  8. Peel and slice oranges as desired (slices recommended), and prepare for plating.
  9. Serving option: add the mixed greens to a serving platter, arrange beets on top, orange slices, spread the cooked grain evenly on top of the salad, drizzle balsamic reduction and olive oil - sprinkle more caraway seeds on top (optional).
  10. Serve alongside your preferred protein option or as a simple salad starter.


Tip#1: Beets can be roasted beforehand – and refrigerated if prepared the second day. The smaller the size of the beets, the faster it bakes.