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Orange, Date and Beet Salad with Sumac Almonds

Orange, Date, and Beet Salad with Sumac Almonds

Renée Robinson

A Great Way to Add Spark and Interest to a Simple Meal.

Anyone who is familiar with my cooking knows I have an affinity for citrus of all kinds. I’ve probably made more orange salads than any other single thing I’ve ever cooked. They work with so many different flavor combinations. Roasted beets go particularly well with oranges and that’s what I’ve done here.

The medjool dates I got were extra plump and soft, so I thought they’d be a great addition to this salad. Needing some crunch and balance, I sliced a couple scallions and added fresh mint leaves. 

Beets, Dates and Almonds for Salad

The salad only needed good olive oil, a drizzle of pomegranate molasses, salt and pepper for a dressing because the other flavors were so bright from the citrus and earthy from the beets. But I wanted some nuts on top and decided to sauté chopped whole almonds in a little olive oil and sumac. Now, the salad was complete. If you’ve yet to try sumac, I highly recommend you do so. It is a bright and tangy spice that adds spark to most anything. 

This is the kind of dish I talk about all the time when I mention having one outstanding element in your meals. With a salad this good, the rest of the meal can be very simple and yet, it will feel special. I much prefer spending time bringing exciting flavors to the meal in the form of a great salad rather than tossing together a salad as an afterthought. That gets boring. Try shaking things up with an interesting salad and the rest of your meal will be elevated. I promise.

Orange, Date, and Beet Salad with Sumac Almonds

Recipe by Renée Robinson



A simple and spectacular salad of roasted beets, oranges, and dates. It's topped with chopped almonds, which are sautéed in olive oil and sumac, plus pomegranate molasses and more olive oil. Easy peasy and simply fabulous.

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  • 3 medium beets, scrubbed and trimmed

  • olive oil

  • 3 tablespoons whole almonds (32 grams)

  • 1 teaspoon sumac

  • 5 assorted oranges, peel sliced off and cut into 1/4” thick rounds

  • 5 medjool dates, pitted and sliced lengthwise into quarters

  • 2 scallions, thinly sliced

  • 2 tablespoons fresh mint leaves

  • 2 -3 tablespoons pomegranate molasses

  • kosher salt

  • freshly ground black pepper


  • Preheat oven to 400 degrees. Put the beets in a small pan, drizzle with olive oil, sprinkle with a little salt, cover, and bake for 45 minutes to one hour, until tender. Let cool , peel, and slice into 1/4” thick rounds.
  • Over medium heat, add 1/2 tablespoon olive oil to a small skillet. Add the almonds and sauté until golden. Sprinkle with the sumac and let cool.
  • Arrange the sliced oranges, beets, and dates on a serving platter. Scatter the scallions and mint leaves on top. Drizzle with extra virgin olive oil, pomegranate molasses, salt and pepper. Top with the almonds and serve. Enjoy!

6 Responses

    1. Oh, how lovely!! I’m so happy you enjoyed it, too. Now I’ve got a taste for it again. Lol! Thanks so much for getting back to me. I greatly appreciate it. 😊

    1. How beautiful!!! I’m so happy to hear you loved it, too. Beets and oranges – you can hardly go wrong, right?

  1. That looks delicious Renee. As soon as I get the part for my refrigerator oh, I get it all cleaned out, and take myself to a good grocery store in an hour when there are very few people oh, then I can get some salad supplies and get going on these again. Usually I order everything online but salad items never come in anything–but squashed

    1. Thank you, Janet. I hope you’re able to get some good salad ingredients soon. I, too, order my groceries online and have had great success with my produce. There is the occasional mix up where I will get something I didn’t order, etc., but I’m very lucky in that I’ve never had and damage occur. Good luck and I hope you’re able to make this soon. Please let me know how you like it!

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