Photo of Beet & orange salad with sesame-ginger vinaigrette by WW

Beet & orange salad with sesame-ginger vinaigrette

2 - 3
PersonalPoints™ per serving
Total Time
20 min
20 min
Vibrant, healthy and oh-so-versatile, you can make this salad with red beets, yellow beets, or Chioggia beets. You can use oranges, tangerines, clementines or grapefruit slices. Mint pairs beautifully with beets and citrus, but basil and tarragon do as well, so pick the herb that suits your fancy. The zesty vinaigrette is a good one to keep in regular rotation for dressing slaw, marinating meat, or tossing with steamed veggies. Quick trick: a serrated grapefruit spoon makes easy work of peeling fresh ginger root with less waste before mincing.


Rice wine vinegar

¼ cup(s)


1 Tbsp, warm


1 tsp

Minced ginger

1 tsp

Sesame oil

4 tsp

Kosher salt

¾ tsp

Black pepper

¼ tsp

Mixed greens

5 oz, (about 6 c)


2 medium, seedless, peeled, thinly sliced

Cooked beet(s)

2 cup(s), sliced (either roasted with cooking spray or vacuum-packed)

Uncooked shallot(s)

½ cup(s), chopped

Fresh mint leaves

½ cup(s), (for garnish)


  1. Whisk together vinegar, water, honey, ginger, oil, salt and black pepper; set aside.
  2. In a serving bowl, toss together lettuce, orange segments, beets and shallot; drizzle with vinaigrette and garnish with mint leaves.
  3. Serving size: 2 c salad with 2 Tbsp dressing