Description
Nothing beats the combination of earthy beets and sweet, juicy oranges. This Beet and Orange Salad is a refreshing, nutrient-packed dish that’s perfect for any season.
Ingredients
- 4 medium beets (red, golden, or a mix)
- 2 large oranges (navel, blood orange, or mandarin)
- ¼ cup crumbled feta cheese (or goat cheese) optional
- ¼ cup chopped walnuts (or pecans)
- ¼ cup red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- 1 teaspoon honey (or maple syrup for a vegan option)
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
- Fresh mint or parsley for garnish
Instructions
- Start by preheating the oven to 400°F (200°C).
- While the oven heats up, wash the beets thoroughly and trim off the stems, leaving about an inch to prevent bleeding.
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Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, depending on their size.
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Let them cool slightly before peeling the skins off with a paper towel or your fingers.
- Using a sharp knife, slice off the top and bottom, then carefully cut away the peel and pith. Hold the orange over a bowl to catch any juices, then slice it into rounds or segment it by cutting between the membranes.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. If you reserved any orange juice, add a tablespoon for extra freshness.
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Arrange the roasted beet slices and orange segments on a serving platter. Scatter the thinly sliced red onion over the top. Sprinkle with crumbled feta cheese and chopped walnuts for added texture and flavor.
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Drizzle the dressing evenly over the salad.
Notes
This salad is incredibly versatile. It can be served on its own or paired with a protein like grilled tofu, tempeh, or chickpeas for a heartier meal. It also works well alongside a bowl of quinoa or farro for extra fiber and protein.