Fresh Beet Salad with Oranges and Gorgonzola

Fresh Beet Salad with Oranges and Gorgonzola


10 min


mixed baby lettuces washed and dryed 6-8 oz.
peeled fresh beets or canned beats not pickled 2-3 or 1 can
orange segments - I used blood and naval oranges. 2 oranges
crumbled blue cheese - I like Gorgonzola. 4 oz.
walnuts 1/2 cup
orange juice a few tablespoons squeezed
olive or grape seed oil 2 tbsp
salt and pepper to taste

The Teacher's Table

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Fresh Beet Salad with Oranges and Gorgonzola is beautiful and tasty. The colorful beets meld perfectly with the juicy oranges, crunchy walnuts, and the creamy earthy Gorgonzola. When you put everything over the bright mixed greens the colors pop.

  1. Wash, dry, and place your greens into a large bowl.
  2. Segment your oranges. I cut off the ends, then around the outside of the orange. Finally I break it up into pieces over the greens. The dripping juice will turn into part of the dressing. The little bit of orange that is left with the peel gets squeezed into the bowl to make the dressing for this salad. I used beautiful blood and naval oranges, but you don’t have to. I think you start eating with your eyes and I like to make everything bright and colorful and fresh. 
  3. Prep your beets if needed. I try to save a mess by purchasing already peeled in the refrigerator section. The beets in the refrigerator section or in the can have also been steamed or roasted. This just makes them a bit softer. Raw beets will also work just fine and add a little crunch. If you do need to peel your beats make sure you’re wearing dark clothing. Cut your beets in to bite sized chunks and place them into the bowl.
  4. Add your crumbled blue cheese and walnuts. If you want to toast your walnuts, put them in a skillet over medium heat for about 3 minutes stirring frequently.
  5. Squeeze your orange peels into a bowl and combine it with the grape seed or olive oil. Add salt and pepper to taste.

    The blood orange juice makes this dressing super pretty.

  6. Pour your dressing over everything and toss to combine. Normally I say serve the dressing on the side, but that doesn’t work with the juicy oranges. 
  7. Sprinkle with salt and cracked black pepper. Like usual, I go with lots of pepper and a little salt.

Make this salad a meal by adding chicken or turkey.

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