This quick and easy salad is low-fat, refreshing and delicious. Beetroot is tossed with mandarins, red onion and a tangy orange dressing.
This was a very tasty beet salad. I used a yellow onion because that's what I had on hand. I think a mild purple onion would work, but not a strong one, so be careful!:-) I will use a ssweet onion next time. The beets and oranges went together beautifully. I did not use canned beets, but my own beets: oven roasted in foil, peeled, and then sliced. It had a good flavor after 2 hours in the fridge. I think it will taste even better tomorrow, and perhaps the onions will be milder and easier to eat. - 25 Sep 2010 (Review from Allrecipes US | Canada)
We enjoyed this recipe very much. I added a package of Truvia sweetner and used a white onion and it worked fine. Will make again. Maxine - 28 Jul 2010 (Review from Allrecipes US | Canada)
I had to sub red wine for cider vinegar. It came out okay, but I think the cider vinegar would have been much better. I also tried bottled orange juice first, and then dumped the liquid and used juce from the can of the mandarins instead, which was much better! A little rosemary compliments this salad nicely, and it looks and tasted beautiful served over a small bed of greens! Although, I might add a touch of olive oil or in the future to balance out the overwhelming acidity. Thanks for the recipe! - 07 Aug 2010 (Review from Allrecipes US | Canada)