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.
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.
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.
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.
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.
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 Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Roasted Beet and Orange Salad
Equipment
- A microplane zester (to zest the oranges)
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.
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 .
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 :).