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Appetizer Raw Beet Salad with Shallot, Honey, Orange Vinaigrette

A raw red beet salad presented in tiny dishes for a perfect appetizer or starter for a party.
Course: Appetizer
Cuisine: American
Author: Angela Roberts


  • 2 cups shredded raw red beets
  • 1 shallot peeled, finely chopped
  • 2 tablespoons red wine or balsamic vinegar can also use a champagne vinegar
  • 1/2 orange or 1 tangerine
  • 1 teaspoon honey
  • 2 tablespoons grapeseed oil or canola
  • 2 tablespoons extra virgin olive oil
  • Sea salt
  • Black pepper


  • Peel and grate red beets (I used food processor). Set aside.
  • Zest the citrus. Set aside.
  • In small food processor, place shallot, a squeeze of citrus, honey and vinegar. Mix well. Add in both oils. Continue to mix. Season with salt and pepper.
  • Toss beets the the vinaigrette. (You won't use it all, this should be enough for 4 cups of beets if you want to double recipe. Use remaining dressing for another salad).
  • Toss with most of citrus zest, saving some for garnish.
  • You can serve now or refrigerate and serve later.