Print

Roasted Beet and Orange Salad with Fresh Arugula

Roasted Beet and Orange Salad - featured image
Print Recipe

This vibrant salad combines sweet roasted beets, juicy orange slices, peppery arugula, creamy goat cheese, and toasted nuts, all tossed in a tangy homemade orange vinaigrette. It’s easy to prepare, bursting with color and flavor, and perfect for any occasion.

Ingredients

Scale
  • 4 medium fresh beets (about 1 lb), scrubbed and trimmed
  • 2 large navel or Cara Cara oranges, peeled and sliced into rounds or segments
  • 4 cups arugula, washed and dried
  • 2 oz goat cheese, crumbled (optional; sub feta or omit for dairy-free)
  • 1/2 cup toasted walnuts or pecans, roughly chopped
  • 1 small red onion, thinly sliced (optional)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh orange juice (from sliced oranges)
  • 1 tbsp balsamic vinegar or red wine vinegar
  • 1 tsp honey or maple syrup (optional)
  • 1/2 tsp salt, to taste
  • 1/4 tsp freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Scrub beets, trim tops, and pat dry.
  2. Wrap each beet individually in aluminum foil. Place on a baking sheet and roast for 35-45 minutes, until tender when pierced with a knife.
  3. Let beets cool for 10 minutes. Rub off skins with paper towels (wear gloves to avoid stains). Slice beets into 1/4-inch thick wedges or rounds.
  4. Peel oranges, remove white pith, and slice into rounds or segments. Reserve any juice for vinaigrette.
  5. Toast walnuts or pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.
  6. In a small jar or bowl, combine olive oil, fresh orange juice, balsamic vinegar, honey or maple syrup, salt, and black pepper. Shake or whisk until blended.
  7. Place arugula in a large salad bowl. Add sliced beets, oranges, red onion, crumbled goat cheese, and toasted nuts.
  8. Drizzle vinaigrette over salad. Toss gently with tongs until lightly coated.
  9. Transfer salad to a serving platter. Garnish with extra cheese or nuts if desired. Serve immediately or chill for up to 30 minutes.

Notes

Roast beets wrapped in foil to keep them moist. Use fresh oranges for best flavor. Slice beets and oranges evenly for balanced bites. Don’t overdress the salad; arugula wilts quickly. Toasted nuts add depth, but raw nuts work in a pinch. Prep beets ahead for easy assembly. For vegan or nut-free, omit cheese or nuts and use seeds. Leftovers taste even better the next day.

Nutrition

Keywords: beet salad, roasted beets, orange salad, arugula salad, healthy salad, gluten-free, vegetarian, easy salad, potluck, holiday salad

Find it online: https://hungermind.com/roasted-beet-and-orange-salad-recipe-easy-fresh-arugula-mix/