Roasted Beet Orange Winter Salad is a colorful and fresh mix that combines the natural sweetness of roasted beets with the bright, juicy flavor of fresh oranges. This salad also has a bit of crunch and zest, making it perfect for chilly days when you want something light but still satisfying. The deep red beets and vibrant orange slices make it look just as good as it tastes.
I love making this salad for a quick lunch or as a side dish at dinner because it feels so refreshing and healthy. Roasting the beets brings out their sweetness, and pairing them with oranges adds a nice pop of citrus that really wakes up your taste buds. I usually toss everything with a simple vinaigrette and sometimes add a few nuts or some soft cheese for extra texture and flavor.
One of my favorite things about this salad is how easy it is to prepare ahead of time. You can roast the beets and slice the oranges early in the day, then just toss it all together when you’re ready to eat. Plus, it’s a great way to enjoy some fresh, bright flavors during winter when you might be craving something a little lighter and more vibrant. I’m always happy to share this salad with friends because it’s simple, pretty, and full of fresh goodness.
Key Ingredients & Substitutions
Beets: Roasting beets brings out their natural sweetness and soft texture. If you’re short on time, you can also use pre-cooked or pickled beets. Just chop them and add directly.
Oranges: Clementines or tangerines make great substitutes for oranges. They’re easy to peel and add a sweet citrus touch. If you can’t, try adding grapefruit for a tangier flavor.
Cheese: Goat cheese or feta adds creaminess and slight tang. For dairy-free options, try vegan cheeses or omit cheese and add avocado for creaminess.
Nuts: Toasted walnuts or pecans provide crunch and warmth. You can swap with almonds, hazelnuts, or pumpkin seeds depending on your preference or allergies.
How Do You Get the Best Roasted Beets for Salad?
Roasting beets perfectly is key. Here’s how to make them tender and flavorful:
- Preheat your oven to 400°F (200°C).
- Wrap each beet tightly in foil to lock in moisture as it roasts.
- Roast for 45-60 minutes until a fork slides in easily.
- Let them cool, then rub off the skins using your hands or a paper towel. No need for a knife—they come off easily!
- Cut into bite-sized cubes for easy eating.
Roasting this way keeps beets soft and sweet, perfect for combining with fresh oranges and tangy cheese.
Equipment You’ll Need
- Baking sheet – I use this to roast the beets, and it catches drips nicely.
- Aluminum foil – Keeps the beets moist and makes peeling easier after roasting.
- Small knife – Handy for peeling and cutting the beets into cubes.
- Peeler or your hands – For easy removal of orange peel and skin from beets.
- Mixing bowl & whisk – To make the simple dressing that coats everything evenly.
- Serving platter or large bowl – Perfect for assembling and presenting the salad.
Flavor Variations & Add-Ins
- Swap oranges for grapefruit or mandarins to vary the citrus flavor.
- Add sliced avocado instead of cheese for a creamy, vegan option.
- Sprinkle with toasted sunflower seeds or sliced almonds for extra crunch and nuttiness.
- Mix in thinly sliced red onion or fennel for more depth and a slight crunch.
Roasted Beet Orange Winter Salad
Ingredients You’ll Need:
- 4 medium beets, washed and trimmed
- 2 large oranges (or clementines/tangerines), peeled and segmented
- 4 cups mixed greens (arugula, spinach, or your choice)
- 1/2 cup crumbled goat cheese or feta cheese
- 1/3 cup chopped toasted walnuts or pecans
- 2 tablespoons fresh parsley, finely chopped (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or white wine vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
- Zest of one orange (optional, for extra brightness)
Time Needed
This salad takes about 10 minutes to prep and 45-60 minutes to roast the beets, for a total of around 1 hour. Most of that time, the beets simply roast while you get the rest ready, so it’s easy!
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap each beet tightly in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, until you can easily pierce the beets with a fork. Set them aside to cool.
2. Prepare the Beets and Oranges:
Once the beets are cool enough to handle, rub off the skins with your hands or a paper towel. Cut the beets into bite-sized cubes. Peel your oranges carefully, removing all the white pith and membranes, then separate into segments.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until combined.
4. Assemble the Salad:
Spread the mixed greens on a large plate or bowl. Scatter the roasted beet cubes and orange segments over the greens. Sprinkle with crumbled goat or feta cheese and toasted nuts. Drizzle the dressing over the salad and toss gently to combine. Garnish with parsley and orange zest if you’d like.
Your Roasted Beet Orange Winter Salad is ready to enjoy—fresh, colorful, and full of delicious flavors!
Can I Use Pre-Cooked or Canned Beets Instead of Roasting?
Yes, you can use pre-cooked or canned beets to save time! Just drain them well and chop into cubes before adding to the salad. Keep in mind that roasting adds extra sweetness and depth of flavor.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible and toss the salad just before serving to keep the greens fresh and crisp.
Can I Substitute the Nuts in This Salad?
Absolutely! Walnuts and pecans are great, but you can swap in almonds, hazelnuts, or even pumpkin seeds depending on your preference or dietary needs.
What’s the Best Way to Peel and Segment Oranges for Salad?
Use a sharp knife to cut off the top and bottom, then carefully slice away the peel and white pith. Segment the oranges by cutting between the membranes so you get clean, pith-free segments perfect for salads.
