5 from 45 votes
Roasted Beet and Orange Salad
This Roasted Beet and Orange Salad combines roasted red and yellow beets with fresh orange wedges, arugula, walnuts, and goat cheese for a mix of textures and flavors. The beets are roasted separately in foil pouches to preserve their color, then lightly tossed with a citrusy dressing made from fresh orange juice, olive oil, balsamic vinegar, and honey. The salad balances sweet, earthy, tangy, and nutty elements, offering a bright, fresh dish suitable for light lunches or side servings.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
5
servings
Calories:
384 kcal
Course:
Salad
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 384
% 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.