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Roasted Beet and Orange Salad with Citrus Vinaigrette

Close-up of a vibrant Roasted Beet Orange Salad featuring deep red beet wedges, bright orange citrus slices, and mixed leafy greens.
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This recipe combines sweet roasted beets with bright, segmented oranges and a simple citrus vinaigrette. It makes a flavorful salad suitable for a light meal or side dish.

Ingredients

Scale
  • 3 medium beets (about 1 pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large navel oranges
  • 4 cups mixed greens (such as arugula or spinach)
  • 1/4 cup crumbled goat cheese (optional)
  • 1/4 cup toasted walnuts or pecans
  • For the Vinaigrette: 3 tablespoons fresh orange juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash the beets well, trim the ends, and wrap each beet tightly in aluminum foil.
  2. Place the foil-wrapped beets on a baking sheet and roast for 45 to 60 minutes, or until tender when pierced with a fork.
  3. While the beets roast, prepare the oranges. Peel the oranges completely, removing all white pith. Segment the oranges over a bowl to catch any juice, reserving the juice for the vinaigrette.
  4. Once the beets are cool enough to handle, rub the skins off; they should slip off easily. Cut the roasted beets into bite-sized wedges or cubes. Toss the warm beets lightly with 1 tablespoon of olive oil, salt, and pepper.
  5. Prepare the vinaigrette: Whisk together the reserved orange juice, red wine vinegar, and Dijon mustard. Slowly whisk in the 1/4 cup of extra virgin olive oil until emulsified. Season with salt and pepper to taste.
  6. Assemble the salad: In a large bowl, gently toss the mixed greens with about half of the vinaigrette. Arrange the greens on serving plates.
  7. Top the greens with the roasted beets and orange segments. Sprinkle with goat cheese and toasted nuts, if using. Drizzle with the remaining vinaigrette just before serving.

Notes

  • Roast the beets ahead of time; they can be stored in the refrigerator for up to three days before use.
  • For best flavor, serve this salad slightly warm or at room temperature, not chilled.
  • To toast nuts, spread them on a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant.

Nutrition

Find it online: https://spoonfulsnap.com/roasted-beet-orange-salad-recipe/