Beet and Orange Salad

This Beet and Orange Salad is my go to when I want something that feels extra nourishing but still bright and fresh It brings together earthy beets zesty citrus and a hint of crunch from nuts making it just right for a side or a light lunch

I love making this salad in the winter when oranges are at their sweetest but it is just as delicious in the spring and summer My daughter requests this every week when she sees beets at the farmers market

Ingredients

• Beets: You can use red golden or a mix Look for beets with firm roots and vibrant skin to ensure freshness
• Oranges: Navel blood or mandarin all work well Choose heavy fruits that feel juicy
• Feta cheese: Crumbled goat cheese also tastes wonderful Adds creamy and salty notes If using feta buy a block and crumble yourself for best flavor
• Walnuts or pecans: Chopped nuts provide crunch and toasty flavor Toast lightly in a skillet for extra depth
• Red onion: Adds bite and sharpness Use thin slices and soak in water to mellow sharpness if desired
• Extra virgin olive oil: Choose a fresh good quality oil for a luscious dressing
• Balsamic or red wine vinegar: Brings tang and rounds out sweetness Look for a vinegar with natural depth and no added sugar
• Honey or maple syrup: Adds a hint of sweetness Use pure honey or maple syrup for best taste and smooth texture
• Dijon mustard: Brings a gentle kick and helps emulsify the dressing
• Salt and black pepper: Season to taste and freshly ground pepper really elevates the salad
• Fresh mint or parsley for garnish: Choose leaves that look vibrant for a pop of color and fresh finish

Step-by-Step Instructions

Roast the Beets:

Preheat your oven to four hundred degrees and line a baking sheet Scrub beets well then trim stems but leave about an inch to prevent color bleeding Wrap each beet snugly in foil and place on the tray Roast beets for forty five to sixty minutes or until very tender when pierced with a knife Once baked let them cool enough to handle then slip off the skins using a paper towel or just your hands

Prepare the Oranges:

With a sharp knife slice off the ends of each orange Stand upright then carefully cut away peel and white pith Try to keep the fruit in pretty rounds or if you prefer segment them by slicing between the membranes Work over a bowl to catch juices

Make the Dressing:

In a small bowl whisk olive oil vinegar honey Dijon mustard salt and pepper together until smooth If you reserved orange juice from slicing add it to the dressing for extra flavor

Assemble the Salad:

Slice roasted beets into rounds or wedges Arrange on a platter with the orange slices Fan them out or layer for color contrast Scatter thinly sliced red onion over the top Sprinkle crumbled feta and toasted nuts generously

Finish and Serve:

Drizzle dressing evenly over the salad and garnish with fresh mint or parsley Serve right away or chill briefly before serving if you prefer

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My favorite part of this salad is the roasted golden beets They turn so sweet and beautiful I remember making this for my sister after her baby was born and we both agreed it was exactly the boost we needed

Storage Tips

Store leftover salad in an airtight container in the fridge for up to two days Beets and oranges can be roasted and sliced ahead of time but keep the dressing separate until ready to serve so everything stays bright and crisp

Ingredient Substitutions

If you do not have feta try goat cheese or leave out dairy for a vegan version Pecans are a lovely swap for walnuts and maple syrup works instead of honey Blood oranges add gorgeous color Any fresh herb like dill basil or chives can work for garnish

Serving Suggestions

Serve this salad chilled or at cool room temperature It makes a refreshing side for grain bowls roasted chicken or fish Try spooning over cooked quinoa or farro for a more filling meal Add chickpeas tofu or grilled tempeh for extra protein

Cultural Historical Context

Beet salads have deep roots in Eastern European and Mediterranean cuisines Ancient Romans loved beets and modern cooks in Greece and Turkey often pair them with fresh citrus and herbs With the rise of farmers markets beets have become a staple in vegetarian cooking everywhere

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Recipe FAQs

→ Can I use golden beets instead of red?

Yes, golden beets add a mild, slightly sweeter taste and beautiful color variation to the dish.

→ What type of oranges works best?

Navel, blood oranges, or firm mandarins work well. Mixing varieties adds color and flavor complexity.

→ Can this salad be prepared in advance?

Absolutely. Roast and slice the beets ahead of time. Assemble and dress just before serving for best freshness.

→ What can I use instead of feta cheese?

Goat cheese offers a creamy, tangy alternative, and the salad is delicious without cheese as a dairy-free option.

→ How can I make the dressing vegan?

Substitute maple syrup for honey in the dressing for a vegan-friendly version.