Roasted Beet and Orange Salad
User Reviews
5
Roasted Beet and Orange Salad
Description
Roasted Beet and Orange Salad features medium-sized red and yellow beets roasted separately to prevent their colors from bleeding together. Each color is drizzled with olive oil and wrapped in foil to roast until tender. The salad’s dressing is prepared by whisking fresh orange juice, extra virgin olive oil, white balsamic vinegar, and honey to add a sweet and tangy flavor that complements the beets. Roasted beets are combined with half the dressing, then layered over a bed of peppery arugula with juicy orange wedges, crunchy walnuts, and crumbled goat cheese.
The salad delivers a pleasing combination of tender roasted beet texture, bright citrus acidity, and creamy goat cheese richness, balanced by the crunch of walnuts and peppery greens. The separate roasting preserves the vibrant beet colors, enhancing the dish’s visual appeal. This salad works well as a refreshing starter or side dish in a meal.
Leftover roasted beets can be stored in the refrigerator for 3 to 5 days. The salad can be assembled ahead or just before serving to maintain freshness. This recipe yields about 5 to 6 small servings or 3 larger portions, depending on beet size.
Ingredients
For the beets:
- 6 beet red and yellow, medium sized
- 2 tablespoons extra virgin olive oil
- 3 arugula heaping cups
- 3 orange peeled and cut into wedges
- ½ cup walnuts
- ½ cup goat cheese crumbles
For the beet salad dressing:
- 3 tablespoons orange juice fresh
- ¼ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F. Peel the beets with a vegetable peeler and slice into two inch pieces. 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 olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. I don't want colors to bleed so I make two separate pouches. Place on baking pan. Bake for 30 minutes or until tender.
- While the beets are roasting, prepare the dressing by whisking together the orange juice, olive oil, white balsamic vinegar, and honey.
- Once beets are done roasting, mix them together with half of the salad dressing. You can mix two separate bowls to prevent the colors from bleeding. Layer arugula on plate or bowl then top with beets, orange wedges, walnuts and goat cheese. Drizzle with remaining dressing, as desired. Season with salt and pepper, to taste. Enjoy!
Notes
- Store roasted beets in the refrigerator for 3 to 5 days to keep them fresh for salads or other uses.
- You can prepare the salad fully in advance or assemble just before serving to maintain texture and color.
- This recipe makes approximately 5 to 6 small servings or 3 large servings; serving size may vary based on beet size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 384kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 10mg | 3% |
| Sodium | 163mg | 7% |
| Potassium | 541mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 52mg | 58% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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