Eat to the Beat: “Beet It” Salad

Elly Says Opa, a blog I’ve been reading since before I started blogging, is 5 years old! Elly used to host a blog event “Eat to the Beat,” which involves creating a recipe based on a song or band, and she brought it back to celebrate the blog’s fifth birthday. You can participate too! Here’s some more info.

I knew I wanted to participate, but I couldn’t think of anything food and music related, until I brought home some golden beets from the farmer’s market. This is most likely the lamest submission to the event, but as soon as I added roasted beets to my salad the other night, I immediately thought of Michael Jackson’s song “Beat It.”

I could eat an entire pan of roasted beets on their own, but they’re also pretty great tossed with some butter lettuce, oranges, and pistachios. The vinaigrette is slightly sweet and not too acidic. I think spinach would also work really well instead of butter lettuce, if you’d rather use it.

Golden Beet and Orange Salad


  • 2 golden beets, peeled and cut into wedges
  • 2 tbsp olive oil
  • 1 head butter lettuce, washed, dried and torn into bite-sized pieces
  • 2 navel oranges, cut into sections
  • 3 tbsp pistachios
  • Dressing
  • 2 tbsp olive oil
  • 2 tbsp orange juice (preferably freshly squeezed
  • 1 tbsp chopped shallot
  • 1/2 tsp dijon mustard
  • pinch each salt and pepper


  1. Preheat the oven to 375 F. Toss the beets with olive oil and spread on a rimmed baking sheet. Roast for about 40 minutes, or until tender. Let cool.
  2. To make the dressing, combine all ingredients in a blender and blend until smooth.
  3. Toss the lettuce, oranges, beets, and pistachios together in a large bowl and add dressing as desired.

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