Golden Beet Salad with Oranges and White Beans


Serves: 3-4


1 pound golden beets, peeled and cut into wedges

2 tsp Flying Olive Blood Orange Extra Virgin Olive Oil

1 large orange, cut into segments, pith and membranes discarded

1 cup drained and rinsed cannellini beans

1 Tbsp chopped fresh cilantro

1 Tbsp Flying Olive Serrano Honey Specialty Vinegar, Grapefruit or Sicilian Lemon Balsamic Vinegar

¼ tsp kosher or sea salt

¼ tsp freshly ground black pepper


Peel the beets and cut them into wedges. Wrap them in parchment paper and drizzle with the Flying Olive Blood Orange Olive Oil. Microwave on HIGH until tender, about 10-12 minutes depending on the size of the beets. Let cool for about 5 minutes.

Meanwhile, prepare the orange. Place the orange segments, any juice, the cannellini beans, Flying Olive Vinegar of Choice, cilantro, salt and pepper and toss to coat. Add the beet wedges when cooled, and toss again. Serve.

Inspired by a recipe in Cooking Light Magazine, December 2016

Submitted by Barb L