Shredded Beet and Citrus Salad with Sumac Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining the natural earthiness of shredded beets with sour notes from citrus and a tangy sumac vinaigrette. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs medium, peeled and shredded raw beets, large, peeled and segmented orange, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Using a box grater or food processor, shred 3 medium peeled beets into fine strips and place in a large mixing bowl.
  2. Step 2: Segment 1 large peeled orange over the bowl to catch juices, then add the orange segments to the beets.
  3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp sumac powder, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the vinaigrette over the beet and orange mixture, tossing gently to coat all ingredients evenly.
  5. Step 5: Stir in 1/4 cup chopped fresh mint leaves just before serving for a bright herbaceous note.

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Frequently asked questions

How long does Shredded Beet and Citrus Salad with Sumac Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shredded Beet and Citrus Salad with Sumac Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Shredded Beet and Citrus Salad with Sumac Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shredded Beet and Citrus Salad with Sumac Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Shredded Beet and Citrus Salad with Sumac Vinaigrette vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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