Beetroot and mandarin salad

    15 min

    This quick and easy salad is low-fat, refreshing and delicious. Beetroot is tossed with mandarins, red onion and a tangy orange dressing.

    16 people made this

    Serves: 8 

    • 4 2/3 (340g) jars baby beetroot, drained, rinsed and quartered
    • 3 (295g) tins mandarin segments, drained
    • 1 large red onion, cut into chunks
    • 475ml apple cider vinegar
    • 475ml orange juice

    Prep:15min  ›  Ready in:15min 

    1. Stir the beetroot, mandarins, onion, vinegar and orange juice together in a bowl; serve immediately or chill until needed.

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    Reviews in English (12)


    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)