Roasted Beet Orange Winter Salad is a bright and colorful mix that feels like sunshine on a chilly day. The sweet earthiness of roasted beets pairs beautifully with juicy orange slices, while some crunchy nuts or greens add a nice texture to every bite. It’s a simple salad that feels fresh and vibrant, even in the middle of winter.
I love making this salad when I want something light but still full of flavor. Roasting the beets brings out their natural sweetness, and the fresh citrus brightens everything up. A little drizzle of olive oil and a sprinkle of salt is all it needs to tie everything together perfectly. I always find this salad feels like a little treat that’s good for me, too.
This salad works great as a side to almost any meal, and sometimes I even eat it on its own when I’m feeling like something refreshing. If you want, adding a bit of goat cheese or some crisp arugula can take it to the next level, but it’s just as lovely simple. It’s become one of those dishes I reach for when I want to bring a touch of winter sunshine to the table.
Key Ingredients & Substitutions
Beets: Roasting beets deepens their sweetness and softens them nicely. If fresh beets are hard to find, you can use pre-cooked beets from the store for a quicker meal.
Oranges: Fresh, juicy oranges are best for bright flavor. If you prefer, blood oranges or cara cara oranges add a fun twist and extra color.
Arugula: This gives a peppery bite that balances the sweetness well. You can swap it for baby spinach or mixed greens if you want something milder.
Nuts: I like almonds for their crunch and mild flavor, but walnuts or pecans work great too. Toasting them lightly brings out the nuttiness.
Dressing: The mix of orange juice, vinegar, and honey creates a light, fresh dressing. Maple syrup is a great vegan substitute for honey, and you can try either red wine or apple cider vinegar depending on your taste.
How Can I Roast Beets Perfectly Every Time?
Roasting beets may seem tricky, but it’s really straightforward. Here’s how I do it:
- Peel and cut beets into evenly sized wedges for uniform cooking.
- Toss beet pieces with olive oil, salt, and pepper to boost flavor and help roasting.
- Spread them out on a baking sheet so they roast rather than steam.
- Roast at 400°F (200°C) for 35-40 minutes, checking tenderness by piercing with a fork.
- Let beets cool before mixing into your salad to avoid wilting greens.
Taking your time to roast beets brings out their natural sweetness and keeps their texture tender but firm—exactly what this salad needs.
Equipment You’ll Need
- Baking sheet – I use a large one to give the beets plenty of space to roast evenly.
- Chef’s knife – makes peeling and slicing the beets easy and safe.
- Mixing bowls – for preparing the dressing and tossing the salad.
- Whisk or fork – to blend the dressing ingredients smoothly.
- Salad serving platter or bowl – for assembling and presenting the salad.
Flavor Variations & Add-Ins
- Swap arugula for spinach or kale for different greens and textures.
- Mix in goat cheese or feta for tangy creaminess.
- Add sliced avocado or cucumber for extra freshness and creaminess.
- Use lime juice instead of orange for a zestier dressing.
How to Make Roasted Beet Orange Winter Salad?
Ingredients You’ll Need:
- 4 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3 cups arugula or mixed salad greens
- 2 large oranges, peeled and segmented
- 1/3 cup chopped almonds or walnuts, toasted
- 1 tablespoon fresh parsley, finely chopped (optional)
For the Dressing:
- 2 tablespoons fresh orange juice (from one of the oranges)
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- 2 tablespoons olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 35-40 minutes to roast the beets, and a few minutes to assemble. You can serve it immediately or chill it for 15-20 minutes to let the flavors blend nicely.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet. Roast the beets for 35-40 minutes, or until tender when you poke them with a fork. Once done, remove them from the oven and let them cool.
2. Make the Dressing:
While the beets roast, whisk together the fresh orange juice, vinegar, honey (or maple syrup), olive oil, salt, and pepper in a small bowl. Whisk until everything is well combined and emulsified. Set aside.
3. Assemble the Salad:
In a large bowl, place the arugula or mixed greens. Add the cooled roasted beets and the orange segments. Drizzle the dressing over the salad and gently toss everything together so the flavors combine.
4. Add the Finishing Touches:
Sprinkle the toasted chopped nuts and fresh parsley on top for some crunch and color. Serve the salad right away or pop it into the fridge for 15-20 minutes to let the flavors meld before serving.
Can I Use Canned or Pre-Cooked Beets Instead of Fresh?
Yes, you can! Just drain and pat them dry before adding to the salad. Skip roasting and add them directly for a quicker option, though roasting fresh beets gives a deeper flavor.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. To keep the greens fresh, store the dressing separately and toss the salad just before serving.
Can I Make the Dressing Ahead of Time?
Absolutely! The dressing can be made up to 3 days in advance. Store it in a sealed jar in the fridge and give it a good shake before using.
What Nuts Work Best if I Don’t Have Almonds?
Walnuts and pecans are great alternatives that add lovely texture and flavor. Toast them lightly to bring out their nuttiness before adding to the salad.