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Spiced Beets, Orange & Mint Salad

Flavor and spice go hand in hand in this colorful salad. Sweet, tangy citrus and mustard seed balance perfectly with pickled beets and nutritious DOLE Organic Spring Mix. It’s amazing how easily thinly sliced pickled vegetables can add a dynamic taste and crunch to any seasonal produce. Make them the centerpiece of today’s salad or add them to tomorrow’s meal.
spiced beets_orange_mint_salad
20 Minutes Total time 10 Minutes Prep time 10 Minutes Cook Time 220 Calories 4 Servings



  1. Heat vinegar, agave nectar and mustard seeds to boiling. Pour hot liquid over beet slices, covering completely. Set aside for 10 minutes. Drain the beet slices before adding them to the salad.
  2. Toss DOLE Organic Spring Mix salad blend with Orange Vinaigrette. Divide between four medium plates. Compose the salad by arranging beet slices, quinoa, orange segments, DOLE Apple slices, DOLE Radishes and mint over the greens. Serve immediately.

Orange-Vinaigrette: Whisk together 2 tablespoons orange juice, 1 tablespoon grated orange peel and 2 tablespoons olive oil.

Tips & tricks

Quick pickling adds flavor and crunch to any plate. They are made in the length of time it takes to bring pickling mixture to a boil. Easy to make and amazing when enjoyed.

How to julienne. “Julienne” is another name for cutting vegetables into matchstick shape. Trim a vegetable or fruit into ¼-inch-thick slices. Rectangles that are sized about 2”x 3”. Then thinly slice the rectangle into ¼-inch strips.

Salads Vegetarian Vegan Gluten-free Low Sodium

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