This recipe was inspired by a recipe in the Plum Bistro cookbook, which is an amazing plant-based restaurant in Seattle. Adjusted and adapted for our needs of course. 🙂

Beet & Blood Orange Salad w/ Cilantro Pesto

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving


Veggie Serving

  • 2 bunches of beets (I used golden and red beets)
  • Bed of greens to reach veggie weight (try lettuce, arugula, shredded cabbage, kale, use whatever you’ve got!)

Protein & Fat Serving

  • Cilantro Lime Pesto (2 proteins + 2 fats)
    • 4 oz pine nuts, walnuts, or a combination of both (2 protein servings)
    • 1 oz olive oil (2 fat servings)
    • 1 bunch cilantro (or use basil if you don’t like cilantro)
    • 2 small cloves garlic
    • 1/2 large lime (or 1 small lime)
    • Pinch of salt
    • 1/2 jalapeño pepper (optional)

Fruit Serving

  • 2 blood oranges (yes, you could just use regular oranges, but these are just so pretty!)

Maintenance Modifications

  • Grain Additions: Toss in 4 oz of quinoa, or eat a side of potatoes or sweet potatoes, flourless crackers, rice cakes, etc.
  • Protein Additions: Sprinkle more nuts on top, or add chickpeas.
  • Fat Additions: Increase oil or nuts, or add avocado.


  1. Cut the stems off the beets and boil them whole, peels on, lid on, in a large pot of water for about 1 hour, or until fork tender.
  2. Do something else for a while.
  3. When the beets are done, strain them, let them cool, and run them under water to peel the beets easily and gently with your hands. Slice into rounds (or just dice them, rounds are just a presentation thing)
  4. Peel the oranges and slice them into rounds, or separate them into wedges if you prefer.
  5. Make the pesto by placing all the ingredients into a food processor and blending or pulsing until it reached your desired texture, scraping sides with a spatula as needed.
  6. Serve and weigh the beets and salad greens to reach your veggie serving. Garnish with the orange.
  7. Divide the pesto into 2 equal portions. One of them equals a complete protein and fat serving. Serve atop the veggies and fruit.
  8. Admire the pretty colors, feel gratitude, and then mix it all up and enjoy!
  9. Keeps well for a day in the fridge.

Recipe Source: Katie’s Bright Kitchen