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
Units
Scale
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
