Creamy Beet Salad
Chef Robert Irvine
Chef Robert Irvine
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178 Calories
20 g Carbs
4 g Protein
9 g Fat
Total Time
1 serving

The earthiness of oven-roasted beets makes them a great base for this salad. In addition to being a stellar source of potassium, they're hearty and take on a beautiful purple hue when plated. Combined with the essential oils of the orange and tangy taste from the sour cream, it's a dish you're sure to enjoy.


  • 1 beets
  • ¼ cup reduced-fat sour cream
  • 1 orange juice, fresh squeezed
  • 1 tsp poppy seeds
  • 1 dash black pepper

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  1. Roast fresh beet. Dice, and place in a bowl.
  2. Place sour cream in a bowl. Add fresh squeezed orange juice and zest (make sure not to grate the bitter, white pith).
  3. Add poppy seeds to your dressing.
  4. Spoon dressing over beets. Mix until you've achieved a beautiful blush color.
  5. Place orange segments and cilantro on top as garnish. Add pepper to taste.

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