Cara Cara orange and beet salad with pomegranate

Cara Cara orange and beet salad with pomegranate

When the weather gets cold, draw the curtains and bask in the warmth of this lively salad!

This gorgeous salad is as delicious as it looks… the flavor of the citrus fruits livens up the beets in the most wonderful way, and the nuanced vinaigrette balances the acidity and the sweetness of the fruit perfectly. Moreover, this salad is so refreshing that it makes a perfect palate cleanser if you’re serving a multi-course dinner.

All in all, this colorful winter salad easily makes you forget that it’s cold outside. It’ll fill your taste buds, as well as your spirit, with a welcome ray of sunshine!

Food & wine pairing: Sparkling Riesling with Cara Cara orange and beet salad

Sparkling wine icon
A sparkling Riesling from Germany (called “Sekt”) is absolutely delicious with this vibrant salad. If you prefer to serve a still wine, then pour a dry Riesling, a Sauvignon Blanc or a Vermentino from Liguria or Sardinia.


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Cara Cara orange and beet salad with pomegranate

serves 4
active time: 30 min

For the vinaigrette

  1. 1/4 teaspoon finely grated orange zest (use a microplane grater)
  2. 1/2 teaspoon orange blossom honey
  3. 1 tablespoon orange juice
  4. 1 tablespoon Champagne vinegar
  5. 3 tablespoons extra virgin olive oil
  6. 1/8 teaspoon sea salt
  7. 1/8 teaspoon ground cayenne

For the salad

  1. 3 small red beets – baked
  2. 3 small golden or pink beets – baked
  3. 2 Cara Cara, Valencia or navel oranges
  4. 1/2 cup pomegranate seeds
  5. 2 tablespoons fresh tarragon leaves
  6. 1 handful baby mâche (baby arugula or hydroponic watercress are good substitutes)

  1. Step 1: To make the vinaigrette – Place the orange zest, honey, orange juice, vinegar, olive oil, salt and cayenne in a small bowl. Whisk until well blended and set aside.
  2. Step 2: Bake the beets as per this recipe. Once cooled, peel and cut in 1/2″ slices. Set aside.
  3. Step 3: Peel the oranges down to their flesh. Using a mandoline, cut each orange crosswise in 1/4″ slices. Arrange the orange slices on four large plates (or on a large platter if serving family style). Top with a few beet slices. Sprinkle with the pomegranate seeds and tarragon and garnish with some baby mâche. Drizzle the salad with the vinaigrette and serve immediately.

Mâche lettuce

Viviane’s tip
  1. If you don’t have a mandoline, you can slice the oranges by hand. But to slice them as evenly as possible, you’ll need either a very sharp chef’s knife or a serrated knife.

Cara Cara orange and beet salad with pomegranate

salad, oranges, beets, pomegranate, mache


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  2. Dear Viviane,

    This lovely salad is very appropriate to the season. The colours, the flavours, the earthiness, the brightness. Exquisite!

  3. The fresh tarragon leaves you have used for this dish is the french one, isn’t it? There are 3 types of tarragon and their tastes are quite different from one another.

  4. Happy New Year Viviane. Cara Cara are the best, such a beautiful presentation for this salad.

  5. I was drawn to this vibrant salad filled with voluptuous flavor. A perfect winter salad!

  6. This looks like heaven on a plate!!! I’m going to have to pick up some beets and citrus ASAP. Happy New Year, Viviane!!!

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  8. Gorgeous salad Viviane! Cara Cara oranges are my absolute favorite, and with the beets and vinaigrette, this sounds like perfection!

  9. Absolutely stunning salad! Pictures are amazing!

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  11. This is simply beautiful, Viviane.

  12. An absolutely gorgeous salad, Viviane! Perfect for the holidays! Oranges and beets sound wonderful together!

  13. This is such a beautiful salad, Viviane! And perfect for winter!

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