Vibrant Roasted Beet & Orange Salad with Citrus Dressing
A stunning, nutrient-packed Roasted Beet & Orange Salad that’s as beautiful as it is delicious! This colorful dish combines earthy roasted beets, sweet citrus, creamy goat cheese, and crunchy walnuts for a perfect balance of flavors and textures. Inspired by Mediterranean and Middle Eastern cuisine, this salad is a refreshing side or light meal that’s sure to impress.
With its vibrant hues and zesty citrus dressing, this salad is a feast for the senses. The natural sweetness of roasted beets pairs wonderfully with juicy oranges, while the tangy goat cheese and toasted walnuts add richness and crunch. Whether you’re serving it at a dinner party or enjoying it as a wholesome lunch, this salad is a winner!
Why This Recipe Works
This Roasted Beet & Orange Salad is a standout because it’s both simple and elegant. The ingredients are easy to find, and the combination of sweet, earthy, tangy, and crunchy elements creates a harmonious dish. Roasting the beets intensifies their natural sweetness, while the fresh citrus brightens every bite.
Plus, this salad is highly customizable! You can swap goat cheese for feta, use pistachios instead of walnuts, or add a handful of arugula for extra peppery freshness. It’s also naturally gluten-free and can easily be made vegan by omitting the cheese.
What’s In Roasted Beet & Orange Salad?
This salad relies on fresh, wholesome ingredients that come together beautifully:
- Beets: Roasted until tender, they add earthy sweetness and a gorgeous pop of color.
- Oranges: Fresh citrus segments bring brightness and a juicy contrast.
- Goat Cheese: Creamy and tangy, it balances the sweetness of the beets and oranges.
- Walnuts: Toasted for crunch and a nutty depth of flavor.
- Red Onion: Thinly sliced for a sharp, refreshing bite.
- Citrus Dressing: A simple mix of olive oil, orange juice, honey, and Dijon mustard ties everything together.
How To Make Roasted Beet & Orange Salad
This salad is easy to prepare, with most of the time spent roasting the beets. Here’s how to make it:
Step 1: Roast the Beets
- Preheat the oven to 400°F (200°C).
- Scrub the beets, trim the tops, and wrap each beet in aluminum foil.
- Place on a baking sheet and roast for 45-60 minutes, until tender when pierced with a fork.
- Let cool, then peel and slice into wedges.
Step 2: Prepare the Citrus & Toppings
- Peel the oranges and slice into segments (supremes), removing any pith.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant.
- Thinly slice the red onion and soak in cold water for 5 minutes to mellow the sharpness (optional).
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and pepper.
Step 4: Assemble the Salad
- Arrange the roasted beet wedges and orange segments on a serving platter.
- Scatter with red onion, crumbled goat cheese, and toasted walnuts.
- Drizzle with the citrus dressing and garnish with fresh mint or parsley.
Sides for Roasted Beet & Orange Salad
This salad pairs beautifully with:
- Grilled Chicken: Adds protein for a heartier meal.
- Quinoa Pilaf: A nutty, wholesome grain to complement the salad.
- Crusty Bread: Perfect for soaking up the dressing.
- Lentil Soup: A warm, comforting pairing for cooler days.
Recipe FAQ’s
Can I Use Pre-Cooked Beets?
Yes! Store-bought cooked beets work well to save time. Just slice and add to the salad.
How Do I Store Leftovers?
Store the dressed salad in an airtight container in the fridge for up to 2 days. The beets may bleed color into the other ingredients, so it’s best enjoyed fresh.
Can I Make This Vegan?
Absolutely! Omit the goat cheese or substitute with vegan feta. Use maple syrup instead of honey in the dressing.
Other Recipes To Try
- Watermelon & Feta Salad with Mint: A refreshing summer salad with sweet and salty flavors.
- Pomegranate & Roasted Carrot Salad: A vibrant, Middle Eastern-inspired dish with tahini dressing.
- Grilled Peach & Burrata Salad: A decadent, sweet-savory salad with creamy cheese.
- Golden Beet & Lentil Salad: A hearty, protein-packed twist on beet salad.
Roasted Beet & Orange Salad
Equipment
Ingredients
For the Salad:
- 3 medium beets red or golden, scrubbed
- 2 large oranges peeled and segmented
- 1/4 cup crumbled goat cheese
- 1/4 cup walnuts toasted
- 1/4 red onion thinly sliced
- Fresh mint or parsley for garnish
For the Citrus Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tsp honey or maple syrup for vegan
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45-60 minutes until tender. Let cool, peel, and slice into wedges.
- Toast the Walnuts: Heat a dry skillet over medium heat. Toast walnuts for 3-4 minutes, stirring often, until fragrant. Set aside.
- Make the Dressing: Whisk together olive oil, orange juice, honey, Dijon mustard, salt, and pepper.
- Assemble the Salad: Arrange beets and oranges on a platter. Top with red onion, goat cheese, and walnuts. Drizzle with dressing and garnish with fresh herbs.
Notes
- Time-Saver: Use pre-cooked beets to skip roasting.
- Make Ahead: Roast beets and prepare dressing up to 2 days in advance.
- Vegan Option: Substitute goat cheese with vegan feta and use maple syrup instead of honey.
- Add Greens: Toss with arugula or spinach for extra freshness.
- Storage: Store leftovers in the fridge for up to 2 days (undressed for best texture).
Nutrition
Enjoy this vibrant Roasted Beet & Orange Salad! Let us know how you liked it in the comments below!
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