Beet and Orange Salad Recipe

Introduction

This vibrant Beet and Orange Salad combines earthy roasted beets with bright, citrusy oranges for a refreshing and colorful dish. Enhanced with creamy feta, crunchy walnuts, and a tangy dressing, it’s perfect as a light lunch or an elegant side.

Ingredients

• 4 medium beets (red, golden, or a mix)
• 2 large oranges (navel, blood orange, or mandarin)
• ¼ cup crumbled feta cheese (or goat cheese), optional
• ¼ cup chopped walnuts (or pecans)
• ¼ cup red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (or red wine vinegar)
• 1 teaspoon honey (or maple syrup for a vegan option)
• ½ teaspoon Dijon mustard
• Salt and black pepper to taste
• Fresh mint or parsley for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Wash the beets thoroughly and trim off the stems, leaving about an inch to prevent bleeding.
3. Step 3: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, until tender when pierced with a fork.
4. Step 4: Allow the beets to cool slightly, then peel off the skins using a paper towel or your fingers.
5. Step 5: Slice off the top and bottom of each beet, then cut into rounds. Hold the orange over a bowl to catch juice, then slice into rounds or segment by cutting between the membranes.
6. Step 6: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Add a tablespoon of reserved orange juice if available.
7. Step 7: Arrange beet slices and orange segments on a serving platter. Scatter the thinly sliced red onion on top, then sprinkle with crumbled feta cheese and chopped walnuts.
8. Step 8: Drizzle the dressing evenly over the salad and garnish with fresh mint or parsley before serving.

Tips & Variations

• Use a mix of red and golden beets for a more colorful presentation.
• To roast faster, cut beets into quarters and wrap before baking.
• Swap walnuts with pecans or toasted pine nuts for different textures.
• Make it vegan by using maple syrup instead of honey and omitting the cheese or using a plant-based alternative.
• If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and dress just before serving to prevent sogginess. Leftover salad can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beets instead of roasting them?

Yes, you can use boiled or steamed beets, but roasting enhances their natural sweetness and adds depth of flavor.

What can I substitute if I don’t have Dijon mustard?

You can use yellow mustard or leave it out, though Dijon adds a smooth, tangy layer that complements the dressing well.

Beet and Orange Salad Recipe

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4.5 from 94 reviews

A vibrant and refreshing Beet and Orange Salad featuring roasted beets paired with sweet citrus segments, tangy feta cheese, crunchy walnuts, and a zesty balsamic dressing. This salad blends earthy, sweet, and savory flavors with crisp red onion and fresh herbs for a perfect light starter or side dish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 medium beets (red, golden, or a mix)
• 2 large oranges (navel, blood orange, or mandarin)
• ¼ cup crumbled feta cheese (or goat cheese) optional
• ¼ cup chopped walnuts (or pecans)
• ¼ cup red onion, thinly sliced
• Fresh mint or parsley for garnish

Dressing

• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (or red wine vinegar)
• 1 teaspoon honey (or maple syrup for a vegan option)
• ½ teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. Preheat and prepare beets: Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the stems, leaving about an inch to prevent bleeding during roasting.
2. Roast the beets: Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes depending on size, until tender when pierced with a fork.
3. Cool and peel beets: Let the roasted beets cool slightly. Peel off the skins by rubbing with a paper towel or fingers, then slice off tops and bottoms if needed.
4. Prepare oranges: Hold the orange over a bowl to catch juices, then slice into rounds or segment by cutting between membranes to remove pith and skin.
5. Make dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl. Add a tablespoon of reserved orange juice for extra flavor.
6. Assemble the salad: Arrange beet slices and orange segments on a serving platter. Scatter thinly sliced red onion over the top.
7. Add toppings and dress: Sprinkle with crumbled feta cheese and chopped walnuts. Drizzle the dressing evenly over the salad.
8. Garnish and serve: Garnish with fresh mint or parsley leaves. Serve immediately or chilled.

Notes

• Roasting beets brings out their natural sweetness and softens texture.
• To make the salad vegan, substitute maple syrup for honey and omit the feta cheese.
• Use mixed colored beets for a more colorful presentation.
• Orange segments can be replaced with grapefruit or tangerine for variety.
• Walnuts can be substituted with pecans or toasted almonds for different crunch.
• Beets can be roasted a day ahead and refrigerated for convenience.
• Adjust dressing ingredients to taste, more vinegar for tang or more honey/maple for sweetness.

Keywords: beet salad, orange salad, roasted beets, Mediterranean salad, healthy salad, vegetarian salad, citrus dressing