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