Golden Beets

Citrus Pickled Red Onion and Golden Beet Salad with Green Beans

Posted on Friday, September 4, 2015 by UVM Health Network - CVMC

Looking for something healthy and tasty to serve this Labor Day weekend that also helps to use up some of those beets and beans from your garden? Try out this great recipe that our Nutrition & Food Services staff serves up at CVMC's Mountainview Café, where our NECI trained staff strives to provide fresh, local and healthy food choices.


1 lb golden beets
1 tsp extra virgin olive oil
2 cups red onions (thinly sliced, 2 large)
1 cup fresh orange juice (about 4 oranges)
1/2 cup lemon juice (fresh)
1 tsp salt
1 cup water
1 lb green beans (trimmed)
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp orange rind (grated)
1/4 tsp salt
1/4 tsp black pepper
1 garlic clove (minced)


  1. Preheat oven to 350*F.

  2. Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.

  3. Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.

  4. Drain beet mixture, reserving 2 tbsp for marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbsp lemon juice, 1 tbsp olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!

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