Golden Beet & Green Bean Salad

This colorful beet salad, featuring 29% of your daily fiber requirements and packed with antioxidants, is a satisfying sweet and savory side dish

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.


Love beets? Find more unbeatable ways to prepare them here!

Fuel with fiber: Beets and green beans are nutritional superstars in this satisfying side, and both are high in fiber – 1 serving of this dish supplies you with 29% of your daily fiber requirement. Containing a mere 9 calories per ounce, green beans are also a good source of vitamins A and C, both vital antioxidants for healthy eyes and skin, as well as folate, which boosts skin by supporting cell production.

Prep Time
30 min
Cook Time
55 min
85 min


  • 12 golden beets, trimmed
  • 1½ lb green beans, trimmed
  • 1/3 cup sliced raw unsalted almonds
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp white wine vinegar
  • 1 tbsp raw honey
  • 1/2 red onion, thinly sliced into half circles
  • 1/4 cup chopped mixed fresh herbs (any combination of parsley, mint, tarragon, thyme, basil or dill)
  • 1/4 tsp sea salt
  • Ground black pepper, to taste


  1. Preheat oven to 425°F. Loosely wrap 4 beets together in foil, sealing tightly. Repeat with remaining beets to make a total of 3 foil packets. Place on a baking sheet and roast until beets are tender and easily pierced with a paring knife, about 45 minutes to 1 hour, depending on size. Carefully open packets and let cool. Slip off skins and cut beets into 6 to 8 pieces each. Transfer to a large serving bowl or platter and set aside.
  2. Bring a large pot of water to a boil and fill a large bowl with ice water. Add beans to pot; once water returns to a boil, cook for 3 to 4 minutes or until tender-crisp. Drain, then immediately plunge beans into ice water for 3 minutes. Transfer to a paper towel.
  3. Heat a heavy skillet on medium. Add almonds and toast, stirring constantly, until light golden brown, 4 to 5 minutes.
  4. In a small bowl, whisk oil, orange juice, vinegar and honey.
  5. To bowl with beets, add beans, orange juice mixture and onion and mix gently. Fold in almonds and herbs and season with salt and pepper. Serve at room temperature.

Nutrition Information

  • Serving Size ¾ cup
  • Calories 153
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 7 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 157 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g