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Orange Pork and Roasted Beet Salad

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“From Rachael Ray.”
1hr 10mins

Ingredients Nutrition

  • 680.38 g medium beets, trimmed
  • 73.94 ml orange juice
  • 29.58 ml rice vinegar
  • 14.79 ml Dijon mustard
  • 88.74 ml vegetable oil
  • salt and pepper
  • 2 pork chops (about 1 1/2 pounds)
  • 1 head red-leaf lettuce, torn
  • 78.78 ml sliced almonds, toasted


  1. Preheat the oven to 400°F Wrap the beets in foil and roast until fork-tender, about 45 minutes. Let cool slightly. Using your fingers, peel the beets under running water.
  2. Meanwhile, in a bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil; season with salt and pepper. Place the pork chops and half of the orange vinaigrette in a resealable plastic bag and marinate for 1 hour.
  3. Preheat a grill pan over medium-high heat. Add the pork chops and grill, turning once, until just cooked through, 8 to 10 minutes. Let rest slightly, remove the bones and thinly slice.
  4. Meanwhile, halve the beets lengthwise, then slice crosswise 1/4 inch thick. In a medium bowl, toss the beets with half of the remaining vinaigrette. In a large bowl, toss the lettuce with the remaining vinaigrette. Divide the lettuce among 4 plates and top with the pork and beets. Sprinkle with the almonds.

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