Roasted Beet and Orange Salad

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This roasted beet and orange salad features roasted beets and fresh oranges arranged on a bed of mixed greens. It is then brightened with an easy and refreshing orange vinaigrette.

a plate of roasted beet and orange salad

Roasting beets makes them become tender and bring out their sweet flavor. There are many ways to make roasted beet salad by combining them with different ingredients and dressings. I already shared a roasted beet salad with cherry tomato some time ago.

Today, I’m sharing another quick and easy salad featuring beets and oranges that is perfect for everyday dinners as well as special occasions. It’s one of my favorite salads to serve during holiday celebrations besides this carrot salad and kale and green bean salad.

In addition to beets and oranges, the salad also includes mixed greens, walnut, and mint. They add more volume, flavor and texture to the salad. Besides lettuce, feel free to add some arugula if you like it.

plates with ingredients for the salad

Easy Orange Vinaigrette

For this beetroot salad, I like to use a bright and refreshing orange vinaigrette with a subtle fragrance. You just need orange juice, white wine vinegar, extra virgin olive oil and orange zest to make it.

I use regular navel oranges, and I think Cara Cara oranges will work too. Generally, we want to use an orange variety that is sweet, juicy, and provides some color contrast to beets.

How to Make Roasted Beet Salad with Oranges

1️⃣ First, wrap the beetroots in foil and roast in the oven until tender. This may take a little over an hour, and I recommend roasting them the day before so that there’s plenty of time to chill them in the refrigerator.

a collage of beetroots before and after roasting

2️⃣ When you want to put together the salad, peel the oranges and cut into segments. Then peel and cut beets into thin slices. Beets can stain your hands, so if you are uncomfortable with that, you can use gloves when slicing.

slicing oranges into segments with a knife
slicing roasted beetroot on a cutting board

3️⃣ Next, prepare the dressing. Toss beets with some of the dressing, then place on top of the lettuce together with orange slices, mint, and roasted walnuts. Drizzle the remaining dressing and serve.

a plate of roasted beet salad with oranges

I find the salad tastes best when both the roasted beets and oranges have been chilled. So sweet, refreshing and juicy!

⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on FacebookYoutubePinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

a plate of roasted beetroot and orange salad

Roasted Beet and Orange Salad

This roasted beet and orange salad features roasted beets and fresh oranges arranged on a bed of mixed greens. It is then brightened with an easy and refreshing orange vinaigrette.
Author: Sophie
No ratings yet
Prep: 5 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 20 minutes
Servings: 2 people

Equipment

Ingredients
 

For the Salad

  • 16-18 oz beetroots, scrubbed clean (about 2-3 beets, depending on their size)
  • 2 navel oranges
  • 2 oz mixed greens (about 2 tightly packed cup lettuce)
  • fresh mint
  • 2 tablespoons chopped roasted walnuts

For the Dressing

  • 2 tablespoons orange juice
  • 1 1/2 teaspoons white wine vinegar
  • 1 teaspoon orange zest
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon minced shallot (optional)
  • 1/8 teaspoon salt (to taste)
  • 1/8 teaspoon pepper (to taste)

Instructions
 

  • Preheat the oven to 390°F (200°C). Trim off the top of your beets and wrap them in foil. Once the oven is ready, roast the beets from 1 hour to 1 hour 15 minutes, or until they are tender. Cooking time will depend on their size.
  • After roasting the beets, let them cool and chill them in the refrigerator until you want to put together the salad.
  • When you are ready to prepare the salad, peel the oranges and cut into segments. Then peel and cut beets into thin slices.
  • Whisk together all ingredients to make the dressing. Taste and adjust to your liking. Toss the beets with about ⅓ of the dressing.
  • Place mixed greens on serving plates. Then arrange beet slices on top of the lettuce together with orange slices, mint, and roasted walnuts. Drizzle the remaining dressing and serve.

Notes

This salad can serve 2-3 people. You may tweak the ratio of orange juice, vinegar and olive oil to your liking.
A quick way to mix the dressing is to put all ingredients into a jar. Then tightly seal it and shake until everything is well combined.

Nutrition

Calories: 370kcal | Carbohydrates: 44g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 352mg | Potassium: 1104mg | Fiber: 10g | Sugar: 29g | Vitamin A: 784IU | Vitamin C: 111mg | Calcium: 115mg | Iron: 3mg
Course: Appetizers and Side dishes, Salad
Cuisine: American
Keyword: beet salad with oranges
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2 Comments

  1. I made it today looked as well as it tasted yummy n had no walnuts so I used toasted
    Pignoli nuts.also I used white balsamic vinegar. Was so
    Good .

    1. Hi Annette,
      I’m glad to hear it turned out yummy! Thank you for sharing how you substituted some of the ingredients with what was available in your kitchen :).

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