Description
A vibrant and refreshing Beet and Orange Salad combining the earthy sweetness of roasted beets with the bright, citrusy flavor of oranges, complemented by tangy feta cheese, crunchy walnuts, and a zesty homemade dressing.
Ingredients
Units
Scale
Salad
- 4 medium beets (red, golden, or a mix)
- 2 large oranges (navel, blood orange, or mandarin)
- 1/4 cup crumbled feta cheese (or goat cheese) optional
- 1/4 cup chopped walnuts (or pecans)
- 1/4 cup red onion, thinly sliced
- Fresh mint or parsley for garnish
Dressing
- 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 the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare the Beets: Wash the beets thoroughly, trim off the stems leaving about an inch, and wrap each beet individually in aluminum foil. Place them on a baking sheet ready for roasting.
- Roast the Beets: Roast the wrapped beets in the oven for 45-60 minutes, depending on their size, until they are tender when pierced with a fork.
- Peel the Beets: Allow the beets to cool slightly, then peel off the skins using a paper towel or your fingers. Carefully slice off the top and bottom ends to remove any remaining peel.
- Prepare the Oranges: Hold an orange over a bowl to catch any juice and slice into rounds or segment by cutting between the membranes for easy eating and juicy bursts.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Add a tablespoon of reserved orange juice if desired for extra freshness.
- Assemble the Salad: Arrange the sliced roasted beets and orange segments on a serving platter. Scatter the thinly sliced red onion on top, then sprinkle with crumbled feta cheese and chopped walnuts.
- Dress and Garnish: Drizzle the dressing evenly over the assembled salad and garnish with fresh mint or parsley before serving.
Notes
- Beets can be roasted ahead of time and stored in the fridge for up to 3 days.
- For a vegan salad, substitute honey with maple syrup and omit feta cheese or use a plant-based alternative.
- Use a variety of beets and oranges for a colorful and flavorful salad.
- Chill the salad for 15 minutes before serving for a more refreshing taste.
- Walnuts can be lightly toasted for added flavor if desired.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
