Roasted Beet and Orange Salad

Name: Roasted Beet and Orange Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 medium beets, scrubbed clean; 2 large oranges, peeled and segmented; 4 cups mixed salad greens; 1/4 cup crumbled goat cheese; 1/4 cup walnuts, toasted; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making Roasted Beet and Orange Salad, especially when I'm entertaining guests. The vibrant colors of the beets and oranges create a stunning presentation, while the combination of flavors is simply irresistible. Roasting the beets not only brings out their natural sweetness but also enhances their earthy flavor. Paired with fresh greens and a zesty vinaigrette, this salad is a delightful burst of freshness that can elevate any meal or serve as a light lunch. Let me show you how I prepare this beautiful dish.

Created by

Chloe Bennett

Last updated on 2026-01-07T10:58:14.326Z

When I first tried roasted beets, I was blown away by their rich, sweet flavor. I decided to throw them together with fresh oranges for a salad, and it turned out to be a game-changer. Roasting brings out the natural sweetness of the beets, making them a perfect match for the bright citrusy orange segments. Every bite feels like a fresh breath of spring!

One tip I've found helpful is to roast the beets a day ahead of time; it saves me time on the day I plan to serve the salad, and the beets get even more flavorful as they sit. The zesty vinaigrette ties everything together beautifully, making this salad a regular superstar at my gatherings!

        Why You'll Love This Recipe
        The earthy sweetness of roasted beets perfectly complements the juicy oranges
A vibrant and visually stunning dish that's perfect for any occasion
Easy to prepare and can be made ahead of time, saving you precious minutes

      

The Importance of Roasting Beets

Roasting beets is a critical step in this salad, as it transforms their naturally earthy flavor into something rich and sweet. By wrapping them in aluminum foil, you create a steaming effect that keeps the beets moist and tender while allowing the exterior to develop a slight caramelization. Keep an eye on them; you’ll know they are done when a fork easily pierces through the flesh, usually around the 50-minute mark at 400°F (200°C). This enhances not only their sweetness but also their overall depth of flavor.

For easier peeling after roasting, I recommend letting the beets cool slightly in their foil packets. This makes handling them a bit safer since they can be quite hot. Once they're cool enough to touch, use your fingers or a paper towel to gently rub the skins off, which should come off easily. This method saves you the trouble of peeling them raw, which can be messier and more difficult.

Elevating the Vinaigrette

The vinaigrette is not just a dressing; it plays a vital role in balancing the flavors of the Roasted Beet and Orange Salad. The acidity of balsamic vinegar complements the sweetness of the beets and oranges beautifully. A tip I often use is to taste the vinaigrette before adding it to the salad; if it's too tangy, adjust with a bit more olive oil to bring harmony to the flavors. Aim for a glossy consistency that coats the ingredients without overpowering them.

If you're looking for a twist, consider adding herbs like thyme or fresh orange zest to the vinaigrette. This can introduce an extra layer of flavor that elevates the overall salad experience. Just remember, fresh ingredients make a difference; they enhance the salad's brightness and freshness, echoing the juicy oranges and earthy beets.

Serving Suggestions and Variations

While the salad is delightful as is, there are several ways to enhance it further. Consider adding sliced avocado or even some cooked quinoa for added creaminess and texture. If you're feeling adventurous, a sprinkle of pomegranate seeds or thinly sliced radishes can add a beautiful color contrast and crunch that complements the salad nicely. Each of these elements brings a new dimension to the dish, making it an even more appealing centerpiece for your dining table.

This salad also stores well in the fridge and is great for meal prep. If you're making it ahead of time, keep the vinaigrette separate until you're ready to serve to prevent the greens from wilting. It can last up to three days in an airtight container in the refrigerator, making it a convenient option for a quick, healthy lunch. Just remember to toss everything together gently before serving to keep it visually stunning!

Ingredients

Salad Ingredients

4 medium beets, scrubbed clean
2 large oranges, peeled and segmented
4 cups mixed salad greens
1/4 cup crumbled goat cheese
1/4 cup walnuts, toasted

Vinaigrette Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Roast the Beets

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 50 minutes, or until they are fork-tender.

Remove the foil and let them cool before peeling.

Prepare the Vinaigrette

While the beets are cooling, whisk together the olive oil, balsamic vinegar, Dijon mustard, and add salt and pepper to taste in a small bowl.

Assemble the Salad

In a large salad bowl, combine the mixed greens, orange segments, and crumbled goat cheese. Once the beets have cooled, slice them into wedges and add them to the bowl. Drizzle the vinaigrette over the salad and toss gently to combine.

Serve

Top the salad with toasted walnuts and serve immediately. Enjoy your fresh and colorful Roasted Beet and Orange Salad!

Pro Tips

For an added flavor boost, try adding some thinly sliced red onion or a sprinkle of pomegranate seeds for color and sweetness.

Storage Tips

Storing your Roasted Beet and Orange Salad properly will prolong its freshness and ensure it stays delicious. If you have leftovers, transfer the salad to an airtight container and keep it in the fridge for up to three days. Just remember to store the vinaigrette separately to maintain the crispness of the greens and the textures of the ingredients.

I recommend consuming the salad within a day or two for the best flavor and textural integrity, especially with the goat cheese, which can lose its creaminess over time. When you're ready to finish off any leftovers, if they look a bit soggy, consider revamping them into a grain bowl by adding some cooked farro or wild rice to add heartiness.

Ingredient Substitutions

If you're not a fan of goat cheese, try feta or even blue cheese as substitutes. Both will provide a wonderful tang and creaminess that complements the roasted beets without overshadowing their flavor. For those looking for a dairy-free option, consider using avocado or a creamy cashew dressing instead.

As for the nuts, walnuts can be swapped out for pecans or almonds based on your preference or dietary needs. Toasting the nuts brings out their natural oils and enhances their flavor, so don’t skip this step regardless of which nuts you choose. If nut allergies are a concern, pumpkin seeds provide a great alternative with a delightful crunch.

Questions About Recipes

→ Can I prepare the salad ahead of time?

Yes, you can roast the beets a day in advance and assemble the salad just before serving.

→ What can I substitute for goat cheese?

You can use feta or blue cheese as an alternative if you prefer.

→ How do I store leftovers?

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

→ Can I use other citrus fruits?

Absolutely! Grapefruit or tangerines would also work well in this salad.