Beet, orange and pomegranate salad

Time required: 15 minutes
Yield: 4 to 6 portions


  • 2 medium size yellow beets
  • 2 medium size red beets
  • 1 large navel orange (if you can find one, if not any orange will do!)
  • 1 grapefruit
  • 1 pomegranate, seeds only
  • 10 leaves of fresh mint minced
  • ½ Le Grand spreadable cheese of your choice
  • A few drops of olive oil 
  • The juice of ½ a big lemon or 1 small lemon
  • Salt and pepper to taste

This Beet Salad recipe will have you head over heels for its layers of bright, tangy, fresh flavors and crunchy, creamy, juicy textures!  This Beet vegan Cheese Salad is loaded with tender roasted beets, juicy oranges & grapefruit, punchy mint leaves, creamy LeGrand vegan cheese, sweet-tart pomegranate seeds, all drizzled with luscious lemon & olive oil Vinaigrette.  It’s a tango of tangy, sweet, salty, savory perfection that will have everyone going back for seconds and thirds!  This Roasted Beet Salad is the perfect addition to your Thanksgiving or Christmas feast and every potluck and company dinner in between AND it can be prepped entirely ahead of time!


  1. Peel, stem, and slice your beets (¼ inch)
  2. Prepare your oranges and grapefruit in slices. Arrange the fruits and beets on a rather large serving dish
  3. Drop the dollops of cheese artistically across the platter
  4. Sprinkle a few drops of lemon juice
  5. Sprinkle a few drops of olive oil
  6. Sprinkle the mint leaves

Products used

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