Beet-and-clementine salad

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20 min


8 to 10 servings

Beet-and-clementine salad

© Royalty-Free/Masterfile


  • 1/4 cup basalmic vinegar
  • 2 tbsp olive oil
  • 1 tbsp undiluted frozen orange juice concentrate
  • 2 tbso brown sugar
  • 2 garlic cloves
  • 2 tsp dried dill
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 4 clementines , or 2 284-mL cans mandarin orange segments, drained
  • 2 500-mL jars sliced pickled beets , drained
  • 1 red onion
  • 8 cups baby spinach


  • In a medium-size bowl, whisk vinegar with oil, undiluted orange juice concentrate, sugar, garlic, dillweed, cumin and salt.
  • Peel and separate fresh clementines into segments. Remove as much white pith as possible. Set aside. If beets are large, cut in half. Place in a large bowl. Cut onion in half, then slice into long thin strips. Add to beets. Pour in dressing and mix. Just before serving, add spinach and toss until coated. Scatter with clementine segments and serve. For individual servings, arrange dressed salad on small plates. Scatter with clementine segments.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 3.9 g,
  • Carbohydrates
  • 42.5 g,
  • Fat
  • 8.3 g,
  • Fibre
  • 4.9 g,
  • Sodium
  • 952 mg.

Pickled beets and clementines add dazzling colour to a green salad.

Make ahead

Prepare dressing and combine beets and onion in a bowl. Wash spinach, then wrap in paper towels and place in a plastic bag. Refrigerate overnight.