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Beet and Orange Salad With Dairy-Free Ricotta

A five-ingredient salad that is simple to make but packs a big punch.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
Print Recipe


  • 1 1/2 pound beets
  • 2 oranges
  • Black pepper, freshly ground, to taste
  • 2 cups greens (e.g., kale, spinach, swiss chard)
  • 1/4 cup Dairy-Free Ricotta Cheese or store-bought ricotta, dairy-free


  1. Peel the beets, and cut them into wedges, using multiple types of beets to add color. Place beets in a large saucepan and cover with water.
  2. Bring water to a boil then reduce heat and simmer for 15 minutes, or until beets are tender. Drain and set aside.
  3. Finely grate 2 teaspoons orange rind. Peel and section oranges, reserving 2 tablespoons juice.
  4. Combine orange rind, juice, and pepper.
  5. Place mixed greens in a bowl. Add beets, orange slices, and dairy-free ricotta cheese and toss by hand.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.