Beet and Orange Salad

This Beet and Orange Salad brings together earthy roasted beets and sweet citrus in a way that’s both beautiful and nourishing. I remember the first time I served this at a Sunday gathering – my granddaughter took one look at the ruby-red beets next to those bright orange slices and said it looked like a sunset on a plate. She was right, and once everyone tasted that perfect balance of sweet, tangy, and earthy flavors, the platter was empty in minutes.

There’s something special about combining simple, wholesome ingredients that let their natural flavors shine. Growing up on my grandmother’s farm, we’d pull beets from the garden and roast them until they were tender and sweet. Now I pair them with fresh oranges for a salad that works just as well on a weeknight as it does for special occasions. The colors alone make you feel good about what you’re eating, and the taste? Well, you’ll understand why this has become a regular in my kitchen. Time to gather those beets and get roasting!

What Makes This Beet and Orange Salad So Special

I’ve been making variations of this Beet and Orange Salad for years, and it never fails to impress. What I love most is how such straightforward ingredients – beets, oranges, a simple dressing – create something that feels both elegant and comforting.

Here’s why this salad deserves a spot in your recipe rotation:

• Uses seasonal ingredients that are available year-round and often already in your kitchen
• Comes together easily once the beets are roasted, making it perfect for both weeknight dinners and entertaining
• Delivers consistent, crowd-pleasing results with that irresistible sweet-and-savory combination
• Adapts beautifully to dietary preferences – it’s naturally gluten-free and easily made vegan
• Provides serious nutrition without sacrificing an ounce of flavor
• Creates visual appeal that makes any table look more inviting

Every time I serve this salad, someone asks for the recipe. That’s how you know you’ve got a winner.

Ingredient Spotlight

Beets are the stars here, and roasting them brings out their natural sweetness while giving them a tender, almost buttery texture. I always choose medium-sized beets because they roast evenly, and I love mixing red and golden varieties for extra color contrast.

Oranges provide bright, juicy sweetness that balances the earthiness of the beets perfectly. In my kitchen, I prefer navel oranges for their reliable sweetness, though blood oranges make this salad extra special when they’re in season.

Feta cheese adds a creamy, tangy element that ties everything together. I’ve found that crumbling it yourself from a block gives you better texture than pre-crumbled varieties, though either works in a pinch.

Walnuts bring a wonderful crunch and subtle nuttiness to each bite. I always toast mine lightly before adding them to the salad – it takes just a few minutes and makes their flavor really pop.

Red onion offers a sharp bite that cuts through the sweetness. I slice mine very thin so it doesn’t overpower the other flavors, and if you’re sensitive to raw onion, a quick soak in cold water mellows it nicely.

Extra virgin olive oil forms the base of our dressing and adds heart-healthy fats. I keep a good quality bottle on hand specifically for salads like this where the oil’s flavor really shines through.

Balsamic vinegar contributes a sweet-tart depth that complements both the beets and oranges beautifully. The slightly syrupy quality of aged balsamic works wonderfully here, but regular balsamic does the job just fine.

Honey rounds out the dressing with natural sweetness. I prefer using local honey when I can, and for my vegan friends, maple syrup is an excellent substitute that adds its own lovely flavor.

How to Make Beet and Orange Salad

Step 1. I always start by preheating my oven to 400°F and giving those beets a good scrub – you want them clean since we’re roasting them with the skins on, which locks in all that sweet, earthy flavor.

Step 2. Betty’s tip: Trim the stems leaving about an inch attached, which prevents the beets from bleeding out all their gorgeous color and moisture during roasting.

Step 3. After years of making this, I’ve learned that wrapping each beet individually in aluminum foil gives you the most evenly roasted results – they should take 45-60 minutes depending on size, and you’ll know they’re done when a knife slides right through.

Step 4. While those beets roast, I prepare my oranges by slicing off the top and bottom, then carefully cutting away all the peel and white pith. Hold the orange over a bowl to catch that precious juice – you’ll want it for the dressing!

Step 5. I’ve found that segmenting the oranges by cutting between the membranes gives you the prettiest presentation, though simple rounds work beautifully too and save a bit of time.

Step 6. For the dressing, whisk together your olive oil, balsamic vinegar, honey, Dijon mustard, salt, pepper, and that reserved orange juice in a small bowl. Taste it – this is your chance to adjust the sweet-tart balance to your liking.

Step 7. Once the beets are cool enough to handle, the skins slip right off with just a paper towel or your fingers. Through trial and error, I learned it’s easier to do this over the sink to avoid staining your counter!

Step 8. Slice those peeled beets into wedges or rounds and arrange them on your serving platter with the orange segments. I like to scatter the red onion slices over the top, then sprinkle with feta and walnuts.

Step 9. The key I discovered is drizzling the dressing right before serving – it keeps everything fresh and vibrant. Finish with a handful of torn fresh mint or parsley, and you’ve got yourself a stunning Beet and Orange Salad that tastes every bit as good as it looks.

Keeping This Salad Fresh

I typically store leftover Beet and Orange Salad in an airtight container in the refrigerator, where it’ll keep for up to 2 days. The key is keeping things separate if you know you’ll have leftovers – I store the roasted beets in one container, the oranges in another, and the dressing in a small jar. This prevents everything from getting soggy and means you can assemble fresh portions whenever you want them.

Betty’s method for meal prep works particularly well with this salad. I’ll roast several beets at once on Sunday, peel and slice them, then keep them refrigerated for quick salad assembly throughout the week. The roasted beets actually hold up beautifully for 4-5 days, and you can segment your oranges a day ahead too.

For the best texture, I always add the dressing and toppings right before serving. If you’ve already dressed the salad, those vibrant colors and crisp textures start to fade after about a day, so it’s best enjoyed fresh. The walnuts can get a bit soft in the fridge, so I sometimes keep them separate and sprinkle them on just before eating for that satisfying crunch.

Perfect Partners for Beet and Orange Salad

This Beet and Orange Salad pairs beautifully with so many dishes – here are my family’s favorites:

• Grilled chicken or salmon – The bright, fresh flavors of this salad cut right through richer proteins, and the combination feels light yet satisfying enough for dinner. Try it alongside my cilantro lime chicken for a complete meal.
• Crusty bread and soup – I love serving this alongside a hearty lentil or white bean soup with some warm bread for dunking. The salad adds color and freshness to what might otherwise be a heavier meal.
• Roasted pork tenderloin – There’s something about the sweet-savory combination in this salad that complements roasted pork perfectly. My family requests this pairing for Sunday dinners all the time, especially with my pork tenderloin with Dijon mustard cream sauce.
• Grain bowls with quinoa or farro – Pile this salad over cooked grains with some chickpeas or grilled tofu for a complete vegetarian meal that’s both filling and nutritious. The bulgogi bowls with quinoa approach works wonderfully with this salad on top.
• Holiday turkey or ham – The vibrant colors make this salad a natural for holiday tables, and it provides a refreshing contrast to richer, traditional dishes.
• Simple roasted vegetables – Sometimes I’ll serve this with a platter of roasted Brussels sprouts or sweet potatoes for an all-vegetable spread that feels special enough for company. My sweet potato cranberry gratin is a beautiful match.

FAQs

Beet and Orange Salad

A vibrant, nutrient-packed salad combining earthy roasted beets with sweet oranges, tangy feta, and crunchy walnuts, all tossed in a simple balsamic dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 portions

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium beets red, golden, or a mix
• 2 large oranges navel, blood orange, or mandarin
• 1/4 cup feta cheese crumbled, or goat cheese, optional
• 1/4 cup walnuts chopped, or pecans
• 1/4 cup red onion thinly sliced
• fresh mint or parsley for garnish
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar or red wine vinegar
• 1 tsp honey or maple syrup for vegan option
• 1/2 tsp Dijon mustard
• salt and black pepper to taste
• 1 tbsp reserved orange juice optional

Equipment

• oven
• baking sheet
• Aluminum foil
• sharp knife
• Small bowl for dressing
• serving platter

Method

 

1. Preheat the oven to 400°F (200°C).
2. Wash the beets thoroughly and trim off the stems, leaving about an inch to prevent bleeding.
3. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, depending on their size. A knife should slide easily into the beets when they’re done.
4. While the beets roast, use a sharp knife to slice off the top and bottom of the oranges, then carefully cut away the peel and pith. Hold the orange over a bowl to catch any juices, then slice into rounds or segment by cutting between the membranes.
5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Add a tablespoon of reserved orange juice if desired. Taste and adjust seasoning.
6. Let the roasted beets cool slightly, then peel the skins off with a paper towel or your fingers. Slice into wedges or rounds.
7. Arrange the roasted beet slices and orange segments on a serving platter. Scatter the thinly sliced red onion over the top.
8. Sprinkle with crumbled feta cheese and chopped walnuts.
9. Drizzle the dressing evenly over the salad and garnish with fresh mint or parsley before serving.

Notes

For best results, keep dressing separate if making ahead and assemble just before serving. Can be made vegan by using maple syrup instead of honey and omitting cheese. Store components separately in refrigerator for up to 2 days.