Mediterranean Beet & Orange Salad Recipe

I’ll admit, I used to think beets were just those weird, dirt-tasting things my aunt served at Thanksgiving. But when I discovered how roasting transforms them into sweet, earthy gems that pair beautifully with bright orange segments, my whole perspective changed. This Mediterranean-inspired salad combines those tender roasted beets with crisp fennel and a zesty citrus dressing that’ll make you wonder why you haven’t been eating this combination your entire life.

Why You’ll Love this Mediterranean Beet & Orange Salad

Vibrant colors, bold flavors, and that perfect balance of sweet and earthy – this Mediterranean beet and orange salad hits every note you want in a show-stopping side dish.

I’m obsessed with how the crisp fennel plays against those tender, roasted beets.

And don’t get me started on citrus segments bursting with juice.

This isn’t your average boring salad. It’s got personality, complexity that makes you pause between bites.

Plus, you can prep everything ahead – because who’s time for last-minute chopping when guests arrive?

Pure Mediterranean magic on a plate.

What Ingredients are in Mediterranean Beet & Orange Salad?

This salad keeps things beautifully simple – just a handful of quality ingredients that let each flavor shine. I love how the earthy sweetness of roasted beets pairs with bright orange segments and that crisp, licorice-kissed fennel.

The secret lies in those two oils working together. Regular olive oil for roasting the beets, then that gorgeous orange-infused version for the final dressing. Trust me, it makes all the difference between good and absolutely stunning.

Ingredients:

• 4 red or golden beets (about 1/2 lb)
• 2 oranges
• 1 fennel bulb
• 2 tsp olive oil
• 2 tsp orange-infused olive oil
• 1 tsp red wine vinegar
• Salt and black pepper to taste
• Optional: fresh herbs (dill, parsley), toasted almonds or goat cheese

A Few Things to Know About Your Ingredients

Don’t stress about finding orange-infused olive oil if your grocery store doesn’t carry it. You can absolutely make your own by grating a bit of orange zest into regular olive oil and letting it sit for about 30 minutes. Works like a charm.

When picking beets, look for ones that feel firm and heavy for their size. The greens, if still attached, should look fresh and peppy. Size matters here too – smaller beets will roast faster and more evenly than those massive ones that could double as bowling balls.

For the fennel, you want that bulb to feel solid and the fronds to look bright green. Those wispy fronds make a gorgeous garnish, so don’t toss them. The oranges should feel heavy and give slightly when you press them – that means they’re juicy inside.

If you’re going with the optional add-ins, toasted almonds bring amazing crunch, while goat cheese adds creamy richness that mellows all those bold flavors. Both are fantastic, but this salad absolutely doesn’t need them to be complete.

How to Make this Mediterranean Beet & Orange Salad

Here’s where patience pays off. Let those beets cool completely before you try peeling them. Trust me on this one – hot beets are slippery little devils that will stain everything in sight, including your fingertips. Once they’re cool, the skins should slip right off. Quarter them into bite-sized pieces.

While the beets are doing their thing, you can tackle the 2 oranges**. This part requires a bit of finesse, but nothing too fancy. Peel them completely, making sure to remove that bitter white pith. Then comes the fun part – segmenting them over a bowl. You want to cut between those membranes** to release perfect little orange jewels, and catch every drop of that precious juice that escapes.

Now for the 1 fennel bulb****, which might look intimidating if you’ve never worked with it before. Trim off those feathery fronds and save them for garnish if they look perky. Cut the bulb into quarters, then slice it as thinly as you can manage. A mandolin makes this ridiculously easy, but a sharp knife and steady hands work just fine too.

Time to bring it all together. In a large bowl, combine your roasted beets, orange segments, and sliced fennel. Add that reserved orange juice you so cleverly caught earlier, along with 2 teaspoons orange-infused olive oil** and 1 teaspoon red wine vinegar**.

Season with salt and black pepper to taste, then toss everything gently.

The salad is gorgeous served on a bed of lettuce leaves, and if you’re feeling fancy, scatter some toasted almonds or crumbled goat cheese on top. The flavors actually get better if you can resist diving in immediately – letting it chill for even 30 minutes helps everything meld together beautifully.

Mediterranean Beet & Orange Salad Substitutions and Variations

While I absolutely love this salad as written, I completely understand that pantries don’t always cooperate with our culinary ambitions.

No fennel? Try thinly sliced celery for that satisfying crunch.

Can’t find orange-infused olive oil? Regular olive oil works perfectly fine, though you’ll miss that citrusy punch.

Golden beets can swap in for red ones, and blood oranges make this dish absolutely stunning if you’re feeling fancy.

Want more Mediterranean vibes? Toss in some Kalamata olives or crumbled feta cheese.

Hate goat cheese? Ricotta salata or even toasted pine nuts add richness without the tangy bite.

What to Serve with Mediterranean Beet & Orange Salad

How do you turn this gorgeous Mediterranean beet and orange salad from a supporting player into the star of your dinner table?

I like pairing it with grilled chicken or fish – the citrusy brightness cuts through richer proteins beautifully.

For vegetarians, I’ll serve it alongside quinoa pilaf or warm farro.

The earthy grains complement those sweet beets perfectly.

Want something heartier?

Try it with roasted lamb or pork tenderloin.

The fennel’s subtle licorice notes play surprisingly well with gamier meats.

I also love serving this salad with crusty bread and hummus for a light Mediterranean feast.

Final Thoughts

Embrace this salad as your gateway into Mediterranean cooking – it’s forgiving enough for beginners yet sophisticated enough to impress your most discerning dinner guests.

I love how this recipe transforms humble ingredients into something extraordinary, like culinary alchemy in your kitchen.

The beauty lies in its simplicity. No complicated techniques, no exotic ingredients you’ll use once then forget about. Just honest flavors that sing together.

Trust me, once you master this combination of sweet, earthy, and bright notes, you’ll find yourself craving it regularly.

It’s become my go-to when I want something healthy but never boring.

Recipe Card

Introduction: This vibrant Mediterranean salad combines earthy roasted beets, sweet orange segments, and crisp fennel in a bright citrus dressing. It’s a perfect balance of sweet, earthy, and invigorating flavors that makes an elegant side dish or light meal.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Serves: 4

Ingredients:

• 4 red or golden beets (about 1/2 lb)
• 2 oranges
• 1 fennel bulb
• 2 tsp olive oil
• 2 tsp orange-infused olive oil
• 1 tsp red wine vinegar
• Salt and black pepper to taste
• Optional: fresh herbs (dill, parsley), toasted almonds or goat cheese
• Lettuce leaves for serving

Instructions:

1. Preheat oven to 350°F.
2. Toss beets with olive oil and roast in a baking dish for about 1¼ hours until tender.
3. Allow beets to cool, then peel and quarter them.
4. Peel oranges and remove white membrane, then segment over a bowl to catch the juice.
5. Trim fennel bulb, quarter, and slice thinly.
6. Combine beets, orange segments, sliced fennel, reserved orange juice, orange-infused olive oil, red wine vinegar, salt, and pepper in a large bowl and toss gently.
7. Serve salad on lettuce leaves and top with optional fresh herbs, toasted almonds, or goat cheese if desired.

Notes:

• Make the salad ahead and chill for several hours to allow flavors to meld together
• Use a mandolin slicer for uniformly thin fennel slices
• Wear gloves when handling beets to prevent staining your hands
• Substitute regular olive oil if orange-infused olive oil is unavailable
• Roasted beets can be prepared up to 3 days in advance and stored in the refrigerator
• For extra flavor, try adding a pinch of orange zest to the dressing

Nutritional Information:

Frequently Asked Questions

Can I Use Canned Beets Instead of Roasting Fresh Ones?

Yes, you can use canned beets instead of roasting fresh ones. I’d drain and rinse them first, then proceed with the recipe. The texture won’t be quite as firm, but it’ll save you significant time.

How Long Will This Salad Keep in the Refrigerator?

I’d recommend storing this salad in the refrigerator for up to three days. The beets and fennel hold up well, but the oranges will start losing their texture after that timeframe.

What’s the Best Way to Remove Beet Stains From Hands?

I’ve found rubbing my hands with coarse salt and lemon juice works best for beet stains. You can also try baking soda paste or white vinegar. Scrub gently, then wash with soap.

Can This Salad Be Frozen for Later Use?

I don’t recommend freezing this salad. The oranges and fennel will become mushy and watery when thawed, ruining the texture. Instead, I’d suggest storing it refrigerated for up to three days maximum.

How Do I Know When the Beets Are Properly Roasted?

I’ll test the beets by piercing them with a fork or knife. When they’re properly roasted, the utensil should slide through easily without resistance, indicating they’re tender throughout.