Roasted beets and orange salad with nutty vinaigrette for a salad everyone will love. Perfect for your holiday table.
Roasted Beet and Orange Salad with Walnut Vinaigrette
This beet and orange salad with walnut vinaigrette is fresh, healthy, and easy to make. The combination of roasted beets, sweet oranges, tangy blue cheese and nutty vinaigrette creates layers of flavors and texture that work for any meal. It is an easy salad to serve as a light lunch, main course or as a side at your holiday buffet or dinner party. Make it for your Thanksgiving or Christmas dinner buffet.
Why You Will Love This Roasted Beet and Orange Salad
- The magic of this salad is its flavor and ease, it comes together in no time and it is delicious.
- Unlike heavy, creamy salads, it is is light and satisfying. The fresh oranges are a little sweet and a little tart, the beets earthy and the dressing nutty.
- Beet orange salad is filled with vitamin C, fiber, antioxidants, minerals and omega 3.
- This salad is perfect for you and your family if you love beets!
What You Need to Make Beet and Orange Salad with Walnut Vinaigrette
- 2 large red beets or 4 small(about 1 pound)
- 2 tablespoons walnut oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups baby spinach
- 2 cups spring mix salad
- 1 naval orange peeled and sectioned
- 1/2 cup chopped toasted walnuts
- 4 oz. blue cheese
How to Make Beet Salad
- Preheat oven to 425F. Trim beets and place on a large piece of aluminum foil, fold foil like a little package. Place on a line baking pan and place in the middle position of the oven. Bake the beets until tender about 45 minutes.
- Remove the beets from oven, let cool for 10 minutes or until cool enough to handle. Carefully open the foil packet and peel beets with a sharp paring knife or a vegetable peeler then chop into1 inch pieces. Be careful not to get beet juice on you or your hands as it stains everything. Let the beets cool completely to room temperature.
- In a dry skillet over medium heat toast the walnuts until golden about 3-4 minutes. Be careful not to let them burn.
- Whisk the walnut oil, extra virgin olive oil, red wine vinegar, mustard, salt and pepper in a small bowl or in a lidded jar.
- In a mixing bowl toss beets, orange segments with 2 tablespoons of vinaigrette.
- In a large bowl gently toss the spinach and the spring greens with the remaining vinaigrette dressing. Place the greens on a large platter, then top with the beet orange mixture. Sprinkle with crunchy walnuts and blue cheese. Serve immediately.
Variations
- Navel oranges are perfect in this delicious beet salad but you could also use Cara Cara oranges, or Mandarin oranges.
- Golden beets can be substituted for the red beets, they are a little sweeter and have a milder flavor than red varieties. They also don’t stain.
- If walnut oil is unavailable, combine extra virgin olive oil with a small amount of toasted walnut pieces blended into the vinaigrette.
- Pecans can replace walnuts in the salad and for nut allergies, use pumpkin seeds or sunflower seeds.
- White wine vinegar or apple cider vinegar can be used in place of red wine vinegar. You could also use fresh lemon juice for a more citrusy dressing.
- Goat cheese or feta cheese are delicious on this salad as is parmesan cheese.
- Make an orange-walnut dressing with orange juice, and orange zest in place of the red wine vinegar.
- Add fresh herbs, mint, tarragon, dill, basil and parsley as a garnish.
What to serve with beet and orange salad
- Grilled salmon, roasted chicken or turkey, grilled lamb chops.
- Hot crusty bread and fresh butter.
- Wild rice, roasted potatoes.
- Butternut squash, pumpkin or French onion soup.
How to Store Roasted Beet and Orange Salad
- Keep roasted beets in an airtight container in the refrigerator for up to five days. Store them whole or cut. Place parchment between layers to prevent sticking and staining.
- Walnut vinaigrette stays fresh in a sealed jar in the refrigerator for up to one week. Shake or whisk vigorously before each use. Store orange segments in their juice in an airtight container for up to three days.
- We do not recommend storing the fully assembled salad if possible. If you must store assembled salad, keep it in an airtight container for no more than 24 hours. The salad will have wilted and will have a different texture than freshly made salad.
- For meal prep, store each component separately and assemble individual portions as needed.
FAQS
Can I use canned beets instead of fresh?
Yes, though flavor and texture will not be as good. Vacuum-sealed cooked beets from the refrigerated produce section are a better alternative to canned.
How do I prevent my hands from staining when handling beets?
Wear disposable gloves when peeling and cutting beets. If you forget gloves, rub your hands with lemon juice and salt, then wash with soap.
Can this salad be made vegan?
Yes. The base recipe is naturally vegan if you skip the cheese.
How far in advance can I prepare components?
Roast beets up to five days ahead. Segment oranges up to three days ahead. Make vinaigrette up to one week ahead. Wash and dry greens up to three days ahead. Toast walnuts up to one week ahead if stored in an airtight container. Assemble the salad within one to two hours of serving for best texture.
Is this salad good for meal prep?
Yes, when stored properly. Keep all components separate and assemble individual portions as needed. This prevents sogginess and maintains optimal texture. The salad works well for lunch meal prep as it tastes good at room temperature and does not require reheating.
Need More Salad Recipes? Try:
Raw Carrot Salad (5 Minute Viral TikTok Recipe)
Roasted Acorn Squash Salad with Maple Vinaigrette
That’s All for Now
This salad is on weekly rotation at my house because it is delicious and can be made in no time at all. The combination never gets boring thanks to endless variations using different beets, citrus, nuts, and cheese. I love how it works equally well for quick lunches and holiday gatherings. This is the kind of recipe that makes healthy eating feel like a treat. Be sure to bookmark this salad to enjoy all year long.
I hope that you have a wonderful day, thank you for spending part of it with me.
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Roasted Beet and Orange Salad with Walnut Vinaigrette
Roasted beets and orange salad with nutty vinaigrette for a salad everyone will love. Perfect for your holiday table.
- Total Time: 1 hour
- Yield: 4- 6 servings 1x
Ingredients
2 large red beets or 4 small(about 1 pound)
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups baby spinach
2 cups spring mix salad
1 naval orange peeled and sectioned
1/2 cup chopped toasted walnuts
4 oz. blue cheese
Instructions
Preheat oven to 425F. Trim beets and place on a large piece of aluminum foil, fold foil like a little package. Place on a line baking pan and place in the middle position of the oven. Bake the beets until tender about 45 minutes.
Remove the beets from oven, let cool for 10 minutes or until cool enough to handle. Carefully open the foil packet and peel beets with a sharp paring knife or a vegetable peeler then chop into1 inch pieces. Be careful not to get beet juice on you or your hands as it stains everything. Let the beets cool completely to room temperature.
In a dry skillet over medium heat toast the walnuts until golden about 3-4 minutes. Be careful not to let them burn.
Whisk the walnut oil, extra virgin olive oil, red wine vinegar, mustard, salt and pepper in a small bowl or in a lidded jar.
In a mixing bowl toss beets, orange segments with 2 tablespoons of vinaigrette.
In a large bowl gently toss the spinach and the spring greens with the remaining vinaigrette dressing. Place the greens on a large platter, then top with the beet orange mixture. Sprinkle with crunchy walnuts and blue cheese. Serve immediately.
Notes
Recipe from Better Homes and Gardens Christmas
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side
- Method: Roasted
Even easier…buy the already peeled and roasted baby beets in the produce section. They come wrapped to prevent spoilage in a box. I believe Melissa’s is the brand. Makes a beet salad super easy
Yes! Nanci I do that in a pinch. A friends dad gave me a bunch of beets so I thought I would use them up.
Thank you for the reminder.
Happy Thanksgiving.