Roasted Beet and Orange Salad – Bright & Refreshing

Last updated on July 23, 2025

Have you ever stumbled upon a dish that instantly takes you back to a warm, sun-soaked picnic day? For me, that’s exactly what happens when I think of the Roasted Beet and Orange Salad. I remember hosting a cozy lunch with close friends in my backyard, the sweet and earthy scent of roasted beets wafting through the air, mingling with laughter and camaraderie. There’s something magical about a bright, colorful salad that not only pleases the eye but also nourishes the body.

In this blog post, I promise to take you on a delightful journey that makes preparing this gorgeous salad simple, stress-free, and totally doable—even if it’s your first time in the kitchen. So, grab your apron and let’s dive into a dish that’s as vibrant as it is delicious!

Why I Love This Recipe of Roasted Beet and Orange Salad

This Roasted Beet and Orange Salad is special to me not just for its stunning presentation, but also for the plethora of flavors and health benefits it brings to the table. It’s a perfect balance of earthy, sweet, and tangy notes that dance together to create a truly unique experience. As someone who loves to give my body wholesome nutrition, this salad offers a great way to indulge in deliciousness without sacrificing health.

If you’re a beginner, you’ll appreciate how friendly this recipe is. With straightforward steps and readily available ingredients, making this salad feels like an achievable feat. It’s also incredibly versatile; whether you enjoy it as a light lunch, a dinner side, or meal prep for your week ahead, this salad fits the bill perfectly. Not to mention, it brings a sense of comfort and satisfaction that’s hard to beat.

Ingredients You’ll Need for Roasted Beet and Orange Salad

Creating a stunning Roasted Beet and Orange Salad isn’t just about the flavors—it’s also about the quality of ingredients. Here’s what you’ll need for this culinary masterpiece:

Roasted Beet and Orange Salad

---

• Author: Sarah Mendez
• Total Time: 45 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This vibrant Roasted Beet and Orange Salad blends earthy roasted beets, juicy citrus wedges, creamy goat cheese, and crunchy walnuts over peppery arugula. Finished with a sweet and tangy orange vinaigrette, this salad is as stunning on the plate as it is satisfying on the palate.

---

Ingredients

Scale 1x2x3x

• 6 medium-sized beets (red and yellow): Peeled and sliced into 2-inch pieces.
• 2 tablespoons extra virgin olive oil: For roasting the beets.
• 3 heaping cups arugula: Peppery and fresh base for the salad.
• 3 oranges: Peeled and sliced into wedges.
• ½ cup walnuts: Toasted or raw for crunch and healthy fats.
• ½ cup goat cheese crumbles: Creamy contrast to the earthy beets and citrus.
• 3 tablespoons fresh orange juice: Bright base for the dressing.
• ¼ cup extra virgin olive oil: Richness for the dressing.
• 2 tablespoons white balsamic vinegar: Sweet and tangy addition.
• 1 tablespoon honey: Natural sweetener for balance.
• Salt and pepper to taste: Enhances and balances the flavors.

Optional Add-Ons

• Fresh herbs: Such as mint or basil for extra flavor and color.
• Crushed red pepper flakes: A little heat for bold eaters.
• Quinoa or farro: To turn it into a heartier grain salad.

Substitutions and Shortcuts

• Dairy-free: Use vegan cheese or nutritional yeast instead of goat cheese.
• Time-saving: Use pre-cooked, vacuum-packed beets if you’re short on time.

---

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Beets: Peel and slice beets into 2-inch pieces. Separate red and yellow beets to preserve color.
3. Create Pouches: Place red and yellow beets on separate sheets of foil. Drizzle each with 1 tablespoon olive oil and seal tightly into pouches.
4. Roast the Beets: Place pouches on a baking sheet and roast for 30 minutes, until fork-tender.
5. Make the Dressing: In a small bowl, whisk together orange juice, ¼ cup olive oil, white balsamic vinegar, honey, salt, and pepper to taste.
6. Dress the Beets: Once cooled slightly, toss roasted beets in half of the dressing. Keep colors separate if desired.
7. Assemble the Salad: Layer arugula on a serving plate. Top with dressed beets, orange wedges, walnuts, and goat cheese.
8. Drizzle & Serve: Finish with remaining dressing and additional salt and pepper if needed. Serve immediately or let sit for a few minutes for flavors to meld.

Notes

• Storage Tip: Keep components separate if storing to prevent wilting or sogginess.
• Color Control: Keep red and yellow beets separate until plating if you want to maintain vibrant visuals.
• Make-Ahead: Roast beets and prep dressing up to 2 days in advance.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 large salad plate
• Calories: 290
• Sugar: 13g
• Sodium: 180mg
• Fat: 21g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 7g
• Cholesterol: undefined

Keywords: roasted beet salad, beet and orange salad, goat cheese salad, arugula salad, holiday salad, vegetarian salad, gluten-free beet salad

Essentials

• 6 medium-sized beets (red and yellow): You can use various types of beets based on your preference; just make sure they are fresh.
• 2 tablespoons extra virgin olive oil: This will enhance the flavors and help in roasting the beets.
• 3 heaping cups arugula: This peppery green adds a fresh, vibrant touch.
• 3 oranges: Peeled and cut into wedges, they bring a citrusy sweetness that complements the earthiness of the beets.
• ½ cup walnuts: Toasted or raw, they provide crunch and healthy fats.
• ½ cup goat cheese crumbles: This creamy component enhances texture and balances flavors.
• 3 tablespoons fresh orange juice: Freshly squeezed juice brings a natural sweetness and acidity.
• ¼ cup extra virgin olive oil: For the dressing, it provides richness.
• 2 tablespoons white balsamic vinegar: This adds a sweet and tangy note to the dressing.
• 1 tablespoon honey: A touch of sweetness to coat and flavor the salad.
• Salt and pepper (to taste): To enhance all the flavors beautifully.

Optional Add-Ons

• Fresh herbs: Like mint or basil for an extra layer of flavor.
• Crushed red pepper flakes: For a spicy kick.
• Quinoa or farro: To turn this into a heartier meal.

Substitutions and Shortcuts

• For those with dietary restrictions, you can substitute goat cheese with vegan cheese or nutritional yeast for a dairy-free version.
• If you’re short on time, pre-packaged roasted beets can be used. Just ensure they’re not marinated in anything unwanted.

How to Make Roasted Beet and Orange Salad Step-by-Step

Step 1: Preheat the Oven

Start by preheating your oven to 400 degrees F. Roasting the beets will bring out their natural sweetness and enhance their flavors.

Step 2: Prepare the Beets

Peel the beets with a vegetable peeler. Once all the skin is off, slice them into two-inch pieces. You can use a combination of red and yellow beets to create a beautiful color contrast on your plate.

Step 3: Create Pouches

Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon of olive oil over each sheet of beets. This method ensures that the colors of the beets won’t bleed into one another during the roasting process. Fold up the edges of the foil and pinch to close each pouch securely. Now, place both pouches on the baking pan and pop them into the oven.

Step 4: Roast the Beets

Let the beets bake for about 30 minutes, or until tender. You can check them by inserting a fork; they should pierce easily when they’re done.

Step 5: Prepare the Dressing

While the beets are roasting, whisk together your dressing by combining the fresh orange juice, olive oil, white balsamic vinegar, and honey in a small bowl. Make sure to taste and adjust, using salt and pepper if desired. A good dressing can elevate any salad!

Step 6: Mix the Ingredients

Once the beets are roasted, carefully open the pouches (watch out for steam!) and mix the roasted beets with half of the dressing. If you like, you can separate the red and yellow beets into two bowls to maintain their colors.

Step 7: Assemble the Salad

Now it’s time to create your masterpiece! Layer a generous amount of fresh arugula on your serving plate or bowl. Top it with the roasted beets, beautiful orange wedges, and a sprinkle of walnuts and goat cheese. Drizzle the remaining dressing over the top to finish off the salad.

Step 8: Season and Serve

Finish by seasoning the salad with salt and pepper to taste. Enjoy your vibrant and wholesome Roasted Beet and Orange Salad right away, or let it sit for a few minutes to allow the flavors to meld together.

Common Mistakes to Avoid

Not Using Fresh Ingredients

The quality of your beets and greens can make a huge difference in the final flavor of your salad. Fresh, vibrant produce leads to a more delightful dish.

Overcooking the Beets

Be careful not to over-roast your beets. They should be tender but not mushy. Keep an eye on them while they bake!

Skipping the Dressing

While the beets and oranges are certainly the stars of the salad, the dressing ties everything together. Don’t skip this step—it adds crucial flavor!

Not Balancing Flavors

Make sure to taste your salad and adjust the seasoning before serving. A little more salt or a squirt of fresh lemon can elevate the dish tremendously.

Serving Suggestions for Roasted Beet and Orange Salad

As a Standalone Dish

This salad can easily be a light meal in itself. The combination of roasted beets, nuts, and cheese means you’ll get a satisfying balance of nutrients.

Paired with Grilled Chicken or Fish

For added protein, serve this salad alongside grilled chicken breast or fish such as salmon. The freshness of the salad complements the richness of the protein perfectly.

With Whole Grains

This salad can also be served with whole grains like quinoa or farro to make it more filling. Tossing this salad in with grains ensures a nutritious and hearty meal.

As Part of a Buffet Display

If you’re hosting a gathering, this Roasted Beet and Orange Salad would be a stunning addition to any buffet table. Its vibrant colors and array of textures make it a visual delight!

Nutritional Values of Roasted Beet and Orange Salad

Rich in Vitamins

The vegetables and fruits in this salad provide a wealth of vitamins. Beets are particularly high in folate, potassium, and vitamin C—crucial for supporting a healthy immune system.

Heart-Healthy Ingredients

With the inclusion of walnuts and olive oil, this salad supports heart health. Healthy fats from walnuts help reduce cholesterol levels, while olive oil is known for its anti-inflammatory properties.

Low Calorie and High Fiber

This salad is low in calories yet high in fiber, making it a great option for anyone looking to maintain or lose weight in a healthy manner. The combination of beets and arugula also helps to digest well.

Antioxidant-Rich

Beets and oranges are both filled with antioxidants, which protect your body from oxidative stress. This means you’re not just enjoying a delicious meal; you’re also boosting your wellness.

Conclusion & Next Steps

In closing, the Roasted Beet and Orange Salad is a celebration of flavor, nutrition, and simplicity. It truly is easier than it looks, and you have the liberty to customize it based on what you have on hand or what flavors you love most. Its deliciousness is comforting, making it a must-try for beginner cooks and seasoned chefs alike.

So why not give it a whirl? Grab your ingredients and start roasting! If you enjoyed this recipe, I invite you to share your experience in the comments below.

Looking for more delicious recipes? Follow us on Pinterest and Facebook!

FAQs About Roasted Beet and Orange Salad