I absolutely love this Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe because it feels like a celebration of vibrant colors and fresh flavors in every bite. The sweetness of roasted beets paired with juicy citrus and the creamy tang of feta creates a harmony that’s hard to beat, especially when you’re craving something light but satisfying.
Whether you’re bringing a dish to a casual dinner party or wanting a refreshing side for a weeknight meal, you’ll find that this salad is super versatile. It’s easy to throw together, but packed with textures and tastes that surprise and delight. I can’t wait to share all my tips so you get it just right in your kitchen!
Why You’ll Love This Recipe
- Vibrant Flavor Combo: The bright oranges and earthy beets complement each other beautifully for a refreshing bite.
- Easy to Customize: You can swap nuts or cheese to fit your preferences or dietary needs without losing any magic.
- Nutritious and Filling: It’s packed with vitamins, fiber, and protein-rich walnuts that keep you satisfied.
- Perfect Make-Ahead Salad: Roasted beets can be prepped in advance, making assembly quick and stress-free.
Ingredients You’ll Need
Each ingredient in this Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe plays a crucial role, from the sweet-tart dressing to the crunchy walnuts. I like to pick fresh herbs and use good quality olive oil to really boost the salad’s freshness and depth.
- Beets: Choose firm, medium-sized beets for even roasting and tenderness.
- Oranges: Navel or blood oranges add sweetness and vibrant color; mandarins work well too.
- Feta cheese: Crumbled feta adds creamy, tangy contrast—feel free to substitute goat cheese if preferred.
- Walnuts: Toast lightly if you want extra crunch and a nutty aroma.
- Red onion: Thinly sliced for just the right bite without overpowering the salad.
- Extra virgin olive oil: Use fruity, high-quality oil to bring all flavors together.
- Balsamic vinegar: Its sweetness pairs perfectly with beets and oranges; red wine vinegar is a good swap.
- Honey: Balances the acidity and ties the dressing flavors; maple syrup works for a vegan twist.
- Dijon mustard: Adds subtle sharpness and helps emulsify the dressing.
- Salt and black pepper: Essential seasonings to enhance and balance flavors.
- Fresh mint or parsley: Bright herb garnish that elevates freshness; I usually use mint for a cooling effect.
Variations
I like to switch this Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe up depending on season and pantry supplies. It’s super forgiving, so feel free to get creative!
- Nut alternatives: I’ve swapped walnuts for toasted pecans or pistachios with great results when I didn’t have walnuts on hand.
- Cheese options: Goat cheese or shaved Parmesan works well if feta isn’t your favorite or if you want a milder flavor.
- Vegan dressing: Using maple syrup instead of honey makes this salad fully vegan and just as tasty.
- Herb swaps: Fresh basil or dill can be fun substitutes to mix up the herbal aroma and flavor.
How to Make Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe
Step 1: Roast the Beets for Deep Flavor
Start by preheating your oven to 400°F (200°C). Wash the beets thoroughly and trim the stems, leaving about an inch to avoid bleeding. Wrap each beet tightly in foil—this traps moisture and helps them roast like a little steam oven. Place the wrapped beets on a baking sheet and roast for 45 to 60 minutes, depending on size. You’ll know they’re done when a knife slides in easily. Let them cool just enough so you can handle them, then rub the skins off with a paper towel or your fingers; it usually comes right off!
Step 2: Prepare the Oranges with Care
While the beets are roasting, cut the top and bottom off each orange. Hold it over a bowl to catch juices as you peel away the skin and pith with a sharp knife. You can slice the oranges into rounds or segment them by cutting between membranes—it depends on your preference and presentation style. Using fresh juice in the dressing adds a burst of citrus freshness, so don’t toss those extra drops!
Step 3: Whisk Together the Dressing
In a small bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. If you have reserved some fresh orange juice, whisk in a tablespoon for extra zing. This simple dressing balances sweetness, acidity, and a hint of sharpness that coats each bite beautifully.
Step 4: Assemble Your Salad
Layer the roasted beet slices and orange segments on a pretty serving platter or bowl. Scatter the thinly sliced red onion over the top, then sprinkle with crumbled feta cheese and chopped walnuts. Drizzle the dressing evenly over everything, making sure to coat those beets and oranges for maximum flavor. Garnish with fresh mint or parsley, and you’re ready to serve!
Pro Tips for Making Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe
- Roast Beets Ahead of Time: I usually roast beets a day ahead and keep them refrigerated; it makes assembly super quick on salad day.
- Use a Sharp Knife for Orange Prep: It helps you peel cleanly and avoid bitter pith, which can ruin the salad’s delicate balance.
- Toast Nuts Lightly: A quick toast in a dry pan amplifies their flavor and adds pleasant crunch that complements soft beets.
- Don’t Overdress: Add dressing gradually so you don’t drown the salad; you want each component’s flavor to shine.
How to Serve Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe
Garnishes
I always finish this salad with fresh mint leaves because they add such a refreshing lift that brightens the whole dish. Sometimes I substitute parsley for a more herbaceous note, depending on what I have on hand. A few extra crumbles of feta or a light sprinkle of cracked black pepper makes it look as good as it tastes.
Side Dishes
This Beet and Orange Salad pairs beautifully with grilled chicken or fish, especially when you want something light and healthy alongside. I’ve also served it with warm crusty bread and enjoyed it as a meatless main on busy days.
Creative Ways to Present
For dinner parties, I sometimes arrange the beet and orange slices in circles or fans on a large platter, layering herbs and cheese in the center for eye-catching appeal. Serving it in individual bowls garnished with edible flowers adds an elegant touch that guests always comment on.
Make Ahead and Storage
Storing Leftovers
I store leftover salad in an airtight container in the fridge, but I keep the dressing separate to avoid sogginess. When I’m ready to eat it, I toss everything together fresh—that way the textures stay crisp and flavors pop.
Freezing
Since fresh ingredients like oranges and herbs don’t freeze well, I don’t recommend freezing this salad. However, you can roast extra beets and freeze those separately for quick salad prep later.
Reheating
If you want warm beets in your salad, gently reheat them before assembling, but be sure to add fresh, cold orange segments and herbs after to keep that bright contrast. Reheating the whole salad isn’t ideal because it affects texture and freshness.
FAQs
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Can I make this Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe vegan?
Absolutely! Simply swap the feta cheese for a plant-based cheese or omit it altogether and replace honey in the dressing with maple syrup. The salad will still be flavorful and satisfying.
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How do I know when the beets are done roasting?
Insert a sharp knife or skewer into the beet—it should slide in easily, like butter. If there’s resistance, they need more time. Depending on size, roasting usually takes between 45 and 60 minutes at 400°F (200°C).
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Can I use canned or pre-cooked beets instead of roasting?
You can, especially when short on time. Just drain and pat them dry well to prevent the salad from becoming soggy. Roasting, however, adds a deeper flavor and a slightly caramelized sweetness that’s hard to beat.
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What herbs work best in this Beet and Orange Salad?
Fresh mint and parsley are classic choices that add brightness and balance the earthy beets. Basil or dill can also work well depending on your taste and the overall menu.
Final Thoughts
This Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe has become one of my go-to dishes when I want something fresh, colorful, and delicious with minimal fuss. It’s the kind of recipe I find myself coming back to, whether for an easy weeknight dinner or to impress friends with a beautiful side. I really hope you give it a try—you might just find it as addictive as I do!
Print
Beet and Orange Salad with Feta, Walnuts, and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Total Time: 55-70 minutes
- Yield: 2-3 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Beet and Orange Salad combining roasted beets with juicy orange segments, crunchy walnuts, tangy feta cheese, and a zesty homemade dressing. Perfect as a light meal or side dish, this salad offers a delightful balance of sweet, savory, and citrus flavors.
Ingredients
Produce
- 4 medium beets (red, golden, or a mix)
- 2 large oranges (navel, blood orange, or mandarin)
- 1/4 cup red onion, thinly sliced
- Fresh mint or parsley for garnish
Dairy and Nuts
- 1/4 cup crumbled feta cheese (or goat cheese) optional
- 1/4 cup chopped walnuts (or pecans)
Pantry Items
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets, which brings out their natural sweetness and tender texture.
- Prepare Beets: Wash the beets thoroughly and trim the stems, leaving about an inch to prevent the color from bleeding excessively during roasting.
- Wrap and Roast Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45 to 60 minutes depending on their size, until tender and easily pierced with a fork.
- Peel Beets: Allow the roasted beets to cool slightly, then peel off the skins using a paper towel or your fingers. Slice the peeled beets into thin rounds for the salad.
- Prepare Oranges: Slice off the top and bottom of the oranges, peel away the skin and pith carefully, and either slice into rounds or segment by cutting between the membranes. Catch any juice in a bowl for later use in the dressing.
- Make Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Add a tablespoon of the reserved orange juice to the dressing for extra freshness and flavor.
- Assemble Salad: Arrange the roasted beet slices and orange segments on a serving platter. Scatter the thinly sliced red onion on top, then sprinkle with the crumbled feta cheese and chopped walnuts for texture and flavor complexity.
- Dress Salad and Garnish: Drizzle the prepared dressing evenly over the salad. Finish by garnishing with fresh mint or parsley to add a vibrant touch and herbal note.
Notes
- Beets can be roasted ahead of time and refrigerated for up to 3 days to save prep time.
- For a vegan option, substitute honey with maple syrup and omit the feta cheese or replace with a plant-based alternative.
- Using a mix of red and golden beets creates a colorful presentation.
- Walnuts can be lightly toasted to enhance their flavor before adding to the salad.
- Adjust the sweetness and acidity of the dressing according to personal taste by modifying honey and vinegar amounts.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 12 mg
