If you’re looking for a refreshing and tasty dish, this Roasted Beet Salad might just be your new favorite. It’s colorful and has a wonderful mix of flavors, especially with the bright orange vinaigrette that makes everything shine.
This recipe solves bland weekday lunches, complicated beet prep, and dull dressing routines by delivering roasted beets, an orange vinaigrette, and a simple, satisfying plate.
I’ve struggled with beets in the past. They can taste super earthy, and peeling them can feel like a mini workout. But when you roast them, they sweeten up beautifully and meet that crunchy salad craving too!
This recipe is easy to follow and won’t take too long, about 15 minutes to prep and an hour to cook. Plus, it’s flexible! You can swap in any additional ingredients you like or have on hand, so it fits right into your routine.
If you love vibrant flavors and want to try more colorful dishes, give this one a shot. If you need something sweet to round out your meal, check out this Ramp Potato Salad.
Why You Will Love This Recipe
- Natural Sweetness : Roasting the beets boosts their natural sweetness, making them a delicious, earthy addition to any salad. It’s a great way to highlight their flavor.
- Citrusy Brightness : The fresh orange vinaigrette adds a bright, zesty kick that complements the beets beautifully, bringing a refreshing twist to the dish.
- Quick Prep : This salad is simple to prepare with just a few basic ingredients, so you can whip it up without any hassle on busy days.
- Easy Storage : Leftovers are easy to store in the fridge for up to three days, making it perfect for meal prep or saving some for later.
Roasted Beet Salad with Orange Vinaigrette
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Method: Roasting
- Diet: Vegetarian
Description
A vibrant roasted beet salad with a citrusy orange vinaigrette, perfect for a fresh and healthy meal.
Ingredients
- 8 medium-size beets, tops removed and scrubbed (about 1.36 kg)
- 11/2 teaspoon orange zest (5g)
- 2 tablespoons orange juice (30ml)
- 21/2 teaspoons honey (10g)
- 11/2 teaspoon dijon mustard (5g)
- 1/21/2 teaspoon salt (2.5g)
- 2 tablespoons balsamic vinegar (30ml)
- 1/4 cup extra virgin olive oil (60ml), plus more for drizzling on the beets
- 8 cups mix of arugula and baby greens (about 240g)
- 1/3 cup roasted, salted Marcona almonds, toasted (about 50g)
- 4 ounces goat cheese, crumbled (about 115g)
- Freshly ground black pepper to taste
Instructions
- Wrap & Roast Beets: Start by wrapping the beets in aluminum foil, sealing them tightly. Roast them in the oven until tender, about 1 hour at 375 degrees F. If they are not tightly wrapped, they may dry out during cooking.
- Check For Doneness: Once the beets have roasted, carefully unwrap them and poke with a fork. They should yield easily, indicating tenderness. If they are still firm, place them back in the oven until soft.
- Peel The Beets: Let the beets cool for a bit before handling them to avoid burning your fingers. The skins should easily slip off; if they do not, they may need more roasting time. Wear gloves to keep your hands stain-free.
- Whisk Orange Vinaigrette: In a bowl, whisk together the orange juice, olive oil, honey, salt, and freshly ground black pepper to taste. The dressing should have a bright and inviting aroma. If it tastes too tangy, add a little more honey to balance it out.
- Assemble The Salad: Slice the peeled beets into wedges and toss them in a large mixing bowl with the fresh arugula and baby greens. Aim for a colorful and vibrant presentation, keeping a good ratio of greens to beets.
- Drizzle & Serve: Drizzle the vinaigrette over the salad just before serving to keep the greens crisp. Toss everything gently to coat and serve immediately, enjoying the vibrant colors and fresh flavors together.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: For the freshest beets, look for options that are firm, smooth, and have a vibrant color to ensure sweetness after roasting. It is best to trim the greens but leave about an inch of stem; this helps maintain the moisture of the beets during cooking.
- Reheating Instructions: If you wish to reheat the roasted beets, place them in the oven at 375 degrees F for about 10 minutes, wrapped in foil, until warmed through.
- Serving Suggestions: Pair this roasted beet salad with roasted chicken or fish for a complete meal. Serve it alongside toasted crusty bread for added texture. You may also drizzle extra balsamic vinegar before serving for additional flavor.
- Recipe Variations: A dairy-free version can be made by substituting goat cheese with vegan cheese or diced avocado. If you prefer different nuts, slivered almonds, walnuts, or pine nuts can replace Marcona almonds.
- Ingredient Notes: When choosing beets, select those that are firm, smooth, and have a vibrant color. For nut allergies, you can skip the nuts entirely.
Nutrition
- Calories: 323
- Sugar: 17g
- Sodium: 559mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
Recipe Tips
- If beets remain firm after roasting, wrapping them tightly in foil can help; they might need additional cooking time to become tender.
- When the dressing tastes too tangy, try adding a little more honey to soften the acidity and create a friendlier flavor.
- If handling beets leaves your hands stained, wearing gloves while peeling will help keep the color from transferring to your skin.
- For the freshest beets, look for options that are firm, smooth, and have a vibrant color to ensure sweetness after roasting.
- When washing your beets, trim the greens but leave about an inch of stem; this helps maintain the beets’ moisture during cooking.
Serving Suggestions
Serve roasted beet salad with roasted chicken or fish for a satisfying meal. You can also pair it with toasted crusty bread for added texture.
This salad complements other dishes like grilled steak, quinoa bowls, or a light soup. You can include it in meal prep for easy lunches or dinners throughout the week.
Drizzle extra balsamic vinegar over the salad just before serving for added depth. A sprinkle of fresh herbs can provide a vibrant finish to this dish.
Recipe variations
- You can use roasted sweet potatoes instead of beets for a different flavor profile. They add a nice sweetness to the salad.
- Add 1 teaspoon of fresh thyme or rosemary into the vinaigrette for an herbal note. This can give your dressing a fresh twist.
- Either go for walnuts or pecans instead of Marcona almonds to introduce a distinct nut flavor. Both options bring great texture.
- You can easily scale the recipe by halving or doubling all ingredients. For a larger gathering, use 16 medium beets and 16 ounces of goat cheese.
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How to Store?
To keep your roasted beet salad fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Consume within this time frame.
Freezing: Wrap the salad tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Serving Suggestions: For best taste and texture, enjoy the salad fresh rather than reheating after storage. Serve chilled after thawing.
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