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Overhead shot of ruby beet wedges, orange segments, and toasted walnuts scattered over arugula on a white platter.

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
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.