Roasted Beet and Orange Salad with Toasted Walnuts

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Roasted Beet and Orange Salad with Walnuts pairs sweet, earthy beets with bright citrus and a crunchy walnut finish. The beets roast wrapped in foil until a paring knife slides in with no resistance, about 45 to 55 minutes at 400 F / 200 C.

I build this on a bed of peppery arugula, then layer orange segments and beet wedges so the colors stay separate as long as possible. Beet juice bleeds fast, and if you toss everything together too early the oranges and feta turn pink before you even sit down to eat.

A sherry vinaigrette with a small spoon of honey ties the plate together without masking the beets. Toasted walnuts add crunch and a little bitterness that balances the sweetness of the roasted beets and orange.

This one holds up well for meal prep. Roast the beets up to four days ahead, then assemble the salad in about 10 minutes once you’re ready to eat.

Why You’ll Love This Recipe

• Beets roast hands-off while you prep everything else
• Sherry vinaigrette balances sweet beets and bitter walnuts
• Make-ahead friendly for weeknight meal prep
• Naturally gluten free with vegetarian, protein-rich toppings

Ingredient Notes

• beets: Red beets work well here, but golden beets won’t bleed color into the other ingredients if you want a cleaner plate.
• oranges: Navel oranges are easiest to segment since they’re seedless. Blood oranges add color if they’re in season.
• walnuts: Toast them dry in a skillet for deeper flavor. Pecans swap in evenly if that’s what you have.
• feta cheese: Use a block and crumble it yourself. It’s firmer and less watery than pre-crumbled feta.
• arugula: Baby arugula gives peppery bite. Baby spinach or a spring mix works if you want something milder.
• sherry vinegar: Has a nutty tang that suits beets. Red wine vinegar is a fine substitute.
• honey: Rounds out the vinaigrette with a touch of sweetness. Maple syrup works if you’re keeping things dairy-optional.
• red onion: Optional but adds sharp crunch. Soak slices in cold water for 10 minutes if you want to mellow the bite.

Roasted Beet and Orange Salad with Toasted Walnuts

Fork-tender roasted beets, juicy orange segments, and toasted walnuts over arugula, finished with feta and a sherry vinaigrette.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 189

Ingredients Method Notes

Ingredients

  

• 4 beets medium (about 700 g); scrubbed, tops trimmed
• 1 tbsp olive oil for roasting
• 2 oranges large navel; segmented, juice reserved
• 60 g walnuts / 1/2 cup; toasted and roughly chopped
• 85 g baby arugula / 3 cups
• 75 g feta cheese crumbled
• 1/4 red onion small; thinly sliced, optional

Sherry Vinaigrette

• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper freshly ground

Method

 

Roast the Beets

1. Heat the oven to 400 F / 200 C. Scrub the beets clean and trim the tops, leaving the skins on.
2. Rub the beets with 1 tbsp olive oil, wrap each one loosely in foil, and place on a sheet pan 33 x 46 cm / 13 x 18 inch.
3. Roast for 45 to 55 minutes, until a paring knife slides into the center with no resistance. Let cool for about 15 minutes until safe to handle.
4. Peel the beets with your hands or a paper towel, the skins should slip off easily, then cut into wedges.

Make the Vinaigrette

1. Whisk the 3 tbsp olive oil, sherry vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.

Assemble the Salad

1. Toast the walnuts in a dry 10-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Cool, then roughly chop.
2. Segment the oranges: slice off the top and bottom, cut away the peel and pith, then cut segments free from the membranes over a bowl to catch the juice.
3. Arrange the arugula on a serving platter. Top with the beet wedges, orange segments, sliced red onion, and toasted walnuts.
4. Drizzle the vinaigrette over the salad, scatter the crumbled feta on top, and serve right away.

Notes

• Wrap beets individually in foil for even roasting.
• Peel beets while warm for easiest skin removal.
• Dress the salad just before serving to avoid pink-stained feta.
• Use golden beets if you want to avoid color bleed entirely.

Tips for Success

• Wrap each beet individually in foil so they steam in their own juices and roast evenly.
• Peel roasted beets while they’re still warm; the skins slip off with a paper towel and barely any effort.
• Segment oranges over a bowl to catch the juice, a trick I also use for my roasted fennel blood orange salad, then whisk a spoonful into the vinaigrette for extra flavor.
• Add the feta and dressing right before serving to keep the salad from turning pink and soggy.
• Toast walnuts in a dry skillet for 3 to 4 minutes, the same way I toast them for my roasted red pepper walnut dip, watching closely since they burn fast once they start browning.

Variations

• Swap walnuts for pistachios or pecans and toast them the same way for a different crunch and flavor.
• Add a layer of soft goat cheese instead of feta for a creamier, tangier finish on the salad.
• Toss in thinly shaved fennel for a licorice-forward crunch that pairs well with the orange and beets.

Storage and Reheating

Roasted Beet and Orange Salad with Walnuts is best assembled right before serving since the arugula wilts and the beet juice bleeds into everything else the longer it sits. Once dressed, it doesn’t hold well past an hour or two in the fridge.

For make-ahead prep, roast the beets up to 4 days in advance and store them peeled and cut in an airtight container in the fridge. Toast the walnuts and make the vinaigrette up to 5 days ahead and keep both refrigerated separately.

When you’re ready to eat, segment the oranges fresh, then assemble everything in about 10 minutes.

Serving Suggestions

Roasted Beet and Orange Salad with Walnuts works as a starter before a heavier main like roast chicken or braised short ribs. The citrus and earthy beets cut through rich, fatty dishes.

It also holds its own as a light lunch with a slice of crusty bread and a soft-boiled egg on the side.

For a holiday spread, serve it alongside a cheese board and a bottle of dry white wine. Extra orange zest grated on top wakes up the whole plate.

FAQ

How do I know when the beets are done roasting for this salad?

The beets are done when a paring knife slides into the center with no resistance, usually 45 to 55 minutes at 400 F / 200 C. Smaller beets finish closer to 45 minutes, larger ones take longer. If the knife still meets resistance, wrap them back up and give them another 10 minutes.

Can I use pecans instead of walnuts in this beet salad?

Yes, pecans swap in evenly for walnuts and toast the same way, 3 to 4 minutes in a dry skillet until fragrant. They’re a little sweeter and softer than walnuts, so the salad tastes slightly less bitter. Almonds or pistachios also work if that’s what’s on hand.

Can I roast the beets ahead of time for this orange salad?

Yes, roasted beets keep well in the fridge for up to 4 days once peeled and cut into wedges, the same prep I use for my roasted beetroot hummus. Store them in an airtight container separate from the greens and citrus. Assemble the rest of the salad fresh so the arugula doesn’t wilt and the oranges keep their texture.

What pairs well with roasted beet and orange salad?

Roast chicken, braised short ribs, or a simple grilled fish all work well since the citrus and beets cut through richer mains. It also holds up as a light lunch with crusty bread or a soft-boiled egg. For a holiday table, serve it next to a cheese board.

Is roasted beet and orange salad with walnuts gluten free?

Yes, every ingredient in this salad, including the sherry vinegar, Dijon mustard, and feta, is naturally gluten free. Just double check your mustard brand, since some add wheat-based thickeners. No substitutions are needed to keep it gluten free.

Why did my beet salad turn everything pink?

Beet juice bleeds fast and stains anything it touches, including the feta and orange segments. Toss the beets in separately or add them last, right before serving, instead of mixing everything together in advance. Keeping the vinaigrette on the side until serving time also helps.

More from the kitchen

• this Roasted Fennel Salad with Blood Orange and Pistachios
• Roasted Beetroot Tart with Goat Cheese and Walnuts
• this Cherry Tomato and Roasted Feta Pasta with Fresh Basil
• Grilled Courgette and Mint Salad with Feta and Pine Nuts