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Orange Balsamic Vinaigrette (plus my favorite beet salad recipe)

Calling all beet lovers! If you're a fan of these sweet little roots, you've got to try this beet salad recipe with feta and pistachios. It pairs perfectly with this easy orange salad dressing recipe. 

Servings 8


  • 1 large orange (zested and juiced)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 clove of garlic (minced)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper


  1. With the exception of the olive oil, combine everything together into a food processor and blend until smooth.

  2. While the food processor is still running, slowly add the olive oil. Adding the olive oil last is an important step to prevent the dressing from solidifying once refrigerated (there's a science explanation behind that but I'm not as nerdy as I look).

  3. Store any leftover vinaigrette covered in the fridge for up to 2 weeks.

Recipe Notes

To make the salad....

Salads are so versatile and best tailored to your own taste, but this combination is incredible:

  • cold pre-cooked beets (you can find them in the produce section)
  • crumbled feta
  • pistachios
  • Any dark greens (arugula, spinach, kale, green leaf, romaine, etc.)
  • you could also add fresh orange pieces!