Roasted Beet and Orange Salad

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This Roasted Beet and Orange Salad can be made ahead of time and gets better the longer it sits. You can leave it in your fridge and snack on it all week.

This salad idea comes from Red Rocks Bistro in Old Town. I love their beet and orange salad so much. I’ve made a Roasted Beet Salad but this Red Rocks Bistro version is a different beast altogether. Theirs has cumin in the dressing and some chives, I had neither when I decided to recreate it, but parsley added the freshness that it needed. You could always add a little cumin to this dressing if you wanted to. This salad can be made ahead of time and just gets better the longer it sits. You can leave it in your fridge and snack on it all week or pair it with a light fish like this Easy Broiled Salmon and serve it for dinner. If you want to make the salad the feature, bake some Simple Challah Bread to soak up that dressing.

Ingredients //

The Salad:

• 2 bunches beets (red and yellow)
• salt and pepper
• olive oil
• 3 oranges
• 1/2 cup walnuts
• 1/4 cup chopped flat leaf parsley

The Dressing:

• 3 tbsp fresh orange juice
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/2 cup extra virgin olive oil
• salt and pepper

How To // The Steps

Step 1: Peel the beets with a vegetable peeler.

Step 2: Cut the beets into small cubes. Fold a large piece of aluminum foil in half. Put the beets in the middle of the foil. I don’t want the colors to bleed, so I do two separate pouches. Drizzle with olive oil and season generously with salt and pepper.

Step 3: Fold the corners of the foil together, and pinch the pouch shut. Put the pouches in a pan, just in case they leak. Bake in a 400°F oven for 25-35 minutes.

Step 4: While the beets are roasting, segment the oranges. Cut off the bottoms of the oranges so they do not roll on the cutting board. Using a sharp paring knife, start at the top and work your way down removing the peel.

Step 5: Hold the peeled orange in your hand, and carefully cut the flesh out between the membranes. Add the segments to a bowl and squeeze the juice from the orange.

Step 6: Add 3 tablespoons orange juice, Dijon, vinegar, salt and pepper to a mason jar. Screw the top on and shake.

Step 7: Add the olive oil and shake to combine.

Step 8: Add the roasted beets to a large bowl.

Step 9: Add half of the dressing and toss to combine.

Step 10: Add orange segments, walnuts, and parsley. Taste for seasoning. Add more dressing, salt, and pepper as needed.

Step 11: Enjoy! Remember, the salad improves over time so if you wanted to let it sit for a bit, feel free.

Variations //

For this to be a Roasted Beet and Orange Salad, the beets and orange are a must! That said, you can play around with additional ingredients. Here are a few suggestions:

Roasted Beet, Orange and Goat Cheese Salad: Add crumbled goat cheese, candied pecans, and mixed greens to the salad. Dress it with a simple balsamic vinaigrette.

Roasted Beet, Orange and Feta Salad: Add crumbled feta cheese, sliced red onion, and arugula to the salad. Dress it with a lemon vinaigrette made with lemon juice, Dijon mustard, honey, and olive oil.

Roasted Beet, Orange and Avocado Salad: Add sliced avocado, sliced radishes, and baby spinach to the salad. Dress it with a honey-lime vinaigrette made with lime juice, honey, olive oil, and a pinch of chili powder. When storing this one, squirt the avocado with lime juice to defer its browning.

FAQs //

How To Store Roasted Beet and Orange Salad //

Transfer the salad to an airtight container and place it in the fridge. There it will keep for up to 3 days. Ideally, the stored salad won’t have been dressed yet and you’re able to store the dressing separately and only add it when you’re ready to eat again. When you are ready, let the salad sit at room temperature for 20 minutes. This will bring out the flavors in the ingredients. Give the salad a quick stir to redistribute the ingredients and seasonings. You can also add a squirt of orange to freshen the salad up. If it seems dry, add a splash of vinegar and/or olive oil.

Roasted Beet and Orange Salad

bakedbree

Roasted Beet and Orange Salad with Walnuts – A beautiful salad that gets better as it sits.

4.50 from 4 votes

Print Recipe Pin Recipe

Ingredients

  

• 2 bunches beets red and yellow
• Salt and pepper
• Olive oil
• 3 oranges
• 1/2 cup walnuts
• 1/4 cup chopped flat leaf parsley

Dressing:

• 3 Tablespoons fresh orange juice
• 2 Tablespoons Dijon mustard
• 2 Tablespoons apple cider vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper

Instructions

 

• Wearing a pair of gloves, peel the beets with a vegetable peeler. Cut the beets into small cubes. Fold a large piece of aluminum foil in half. Put the beets in the middle of the foil. I don’t want the colors to bleed, so I do two separate pouches. Drizzle with olive oil and season generously with salt and pepper. Fold the corners of the foil together, and pinch the pouch shut. Put the pouches in a pan, just in case they leak.
• Bake in a 400 degree oven for about 25 to 35 minutes.
• While the beets are roasting, segment the oranges. Cut off the bottoms of the oranges so they do not roll on the cutting board. Using a sharp paring knife, start at the top and work your way down removing the peel. Hold the peeled orange in your hand, and carefully cut the flesh out between the membranes. Add the segments to a bowl and squeeze the juice from the orange.
• Add 3 Tablespoons orange juice, Dijon, vinegar, salt and pepper to a mason jar. Screw the top on and shake. Add the olive oil and shake to combine.
• Add the roasted beets to a large bowl. Add half of the dressing and toss to combine. Add orange segments, walnuts, and parsley. Taste for seasoning. Add more dressing, salt, and pepper as needed.

Tried this recipe?Let us know how it was!

Roasted Beet and Orange Salad

bakedbree

Roasted Beet and Orange Salad with Walnuts - A beautiful salad that gets better as it sits.

4.50 from 4 votes

Print Recipe Pin Recipe

Ingredients

  

• 2 bunches beets red and yellow
• Salt and pepper
• Olive oil
• 3 oranges
• 1/2 cup walnuts
• 1/4 cup chopped flat leaf parsley

Dressing:

• 3 Tablespoons fresh orange juice
• 2 Tablespoons Dijon mustard
• 2 Tablespoons apple cider vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper

Instructions

 

• Wearing a pair of gloves, peel the beets with a vegetable peeler. Cut the beets into small cubes. Fold a large piece of aluminum foil in half. Put the beets in the middle of the foil. I don’t want the colors to bleed, so I do two separate pouches. Drizzle with olive oil and season generously with salt and pepper. Fold the corners of the foil together, and pinch the pouch shut. Put the pouches in a pan, just in case they leak.
• Bake in a 400 degree oven for about 25 to 35 minutes.
• While the beets are roasting, segment the oranges. Cut off the bottoms of the oranges so they do not roll on the cutting board. Using a sharp paring knife, start at the top and work your way down removing the peel. Hold the peeled orange in your hand, and carefully cut the flesh out between the membranes. Add the segments to a bowl and squeeze the juice from the orange.
• Add 3 Tablespoons orange juice, Dijon, vinegar, salt and pepper to a mason jar. Screw the top on and shake. Add the olive oil and shake to combine.
• Add the roasted beets to a large bowl. Add half of the dressing and toss to combine. Add orange segments, walnuts, and parsley. Taste for seasoning. Add more dressing, salt, and pepper as needed.

Tried this recipe?Let us know how it was!