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Rainbow Beets with Orange Vinaigrette

Prep time
45 mins
Side dishes | Vegetables | Salads
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from Harmony Valley Farm


We are lucky here in Wisconsin to have 4 distinct seasons. Unfortunately, by this time of year there aren’t a lot of local produce choices available to us. Thank goodness for our root vegetables, which stay with us to the welcome arrival of spring. Combine local rainbow beets with very in season (if only in FL and CA) citrus for a fresh winter dish that is sure to please!


1 bnbeets (mixed, greens removed (chioggia, gold, white, red, etc))
2 torange zest
1⁄2 corange juice
4 Tred wine vinegar
2 clvgarlic
2 Tparsley
1 tsalt
1⁄2 colive oil


Preheat over to 375 degrees. Scrub beets and put into a baking pan with a dabble of oil, salt and pepper. Cover the bottom of the pan in about ½ inch of water and then cover and roast until beets easily pierced with a fork. Remove from oven and cool. Trim ends of beets and run with a paper towel to remove their skins. Puree all other ingredients in a blender. Cut beets into bite sized pieces and pour dressing over them. Stir to combine and enjoy!