Roasted Beet & Orange Salad
A vibrant, nutrient-packed salad featuring roasted beets, juicy oranges, creamy goat cheese, and toasted walnuts, all tossed in a zesty citrus dressing. Perfect as a light meal or elegant side dish!
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Servings: 4
Calories: 220kcal
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
Serving: 200g | Calories: 220kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 450mg | Fiber: 4g | Sugar: 12g