Go Back
–+ servings
Beet and Orange Salad Recipe

Beet and Orange Salad Recipe: A Refreshing Twist on Flavor

This Beet and Orange Salad Recipe combines earthy beets and juicy oranges for a nutrient-packed, visually stunning dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Can use pre-cooked beets for quicker prep.
  • 2 medium Oranges Can substitute with grapefruit.
  • 1/2 medium Red Onion Soak in cold water for a milder taste.
  • 100 grams Feta Cheese Can substitute with goat cheese or omit for a vegan option.
  • 1/2 cup Walnuts Can swap with pecans or sunflower seeds for nut-free options.
For the Dressing
  • 1/4 cup Olive Oil Avocado oil can be used as a substitute.
  • 2 tablespoons Balsamic Vinegar Can use apple cider vinegar if preferred.
  • 1 tablespoon Honey Maple syrup can be used for a vegan alternative.
  • 1 teaspoon Dijon Mustard Can be replaced with yellow mustard.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Oven
  • Baking Sheet
  • Aluminum foil
  • Mixing Bowl
  • Cutting board

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) for roasting the beets.
  2. Wash and trim each beet, wrap individually in aluminum foil, and place on a baking sheet.
  3. Roast beets for 45 to 60 minutes, or until a knife easily pierces them.
  4. Once tender, cool beets for a few minutes, then peel off the skins.
  5. Slice the beets into wedges or rounds and arrange on a cutting board.
  6. Cut the ends off the oranges, peel, and segment over a bowl to catch juices.
  7. In a mixing bowl, whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
  8. On a large platter, arrange beet slices and orange segments, then sprinkle with onion, feta, and walnuts.
  9. Drizzle the dressing over the salad and garnish with fresh mint or parsley if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 23gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 50mgCalcium: 150mgIron: 1.5mg

Notes

Store any leftovers in an airtight container for up to 2 days. Keep salad components separate until serving for best texture.

Tried this recipe?

Let us know how it was!