Beet and Orange salads always make me crave summer – just the sound of them feels, I dunno, sunshiny? But let me guess. You saw those gorgeous photos online and thought, "That looks awesome, but mine always end up with weirdly soggy beets and too-sour dressing." Been there. Not fun. If you want a foolproof way to make a Beet and Orange Salad even your picky cousin will eat, stick around. Oh, and if you’re on the hunt for more refreshing ideas, you should really peek at my favorite Mediterranean salad recipes for next-level inspo. 
What ingredients do you need to make the salad
So listen, this is not the place for those fancy ingredients you can only find at overpriced specialty grocery stores. Here’s what you’ll need for my version of Beet and Orange Salad:
- Fresh beets. Red or golden. Just pick whichever.
- Oranges. Navel, blood orange, heck, mandarin works too.
- Greens. I love arugula or spinach, but if you want iceberg, do it.
- Goat cheese or feta. This is where the five-star restaurant vibes come in – trust me.
- Walnuts (or pecans, or honestly whatever nut isn’t hiding at the bottom of your pantry).
- Red onion. Slice super thin or leave it out. Your call.
- A nice olive oil and fresh lemon or orange juice for the dressing.
That’s it. No truffle oil. No drama.
Top tips to make this salad
Alright. Card-carrying beet lover here, and after way too many tries (like, actual kitchen failures), I’ve learned a thing or two.
First things first, roast your beets. Boiling turns ’em bland and watery. Scrub, wrap in foil, roast until you can poke a fork through without wrestling. Then peel ’em (the skins will come right off, promise).
Let everything cool before you toss. If you mix greens with hot beets, you’ll have wilted lettuce soup. Nobody asks for that.
Supreme the oranges if you’re feeling extra. Basically, cut off the peel and slice out the juicy bits. It looks fancy, but it’s just cutting.
If raw onions freak you out, soak ’em in cold water for a few minutes. Loosens up the bite.
Extra tip – toast your nuts. Ten minutes in a dry pan makes a huge difference. Flavor boost!
Easy Orange Vinaigrette
Dressing should make everything sing, not drown your salad. This one’s speedy:
Grab a small jar. Mix in:
- Juice of one orange (fresh!).
- A couple spoonfuls of olive oil.
- A spoon of honey or maple syrup.
- A dash of Dijon mustard (if you like it).
- Big pinch of salt and cracked black pepper.
Shake it up. Give it a taste and tweak as you want. Sometimes I toss in a splash of white wine vinegar for tang. Pour that over your Beet and Orange Salad just before serving, and watch it disappear even if you’re with fussy eaters.
How to Make Roasted Beet Salad with Oranges
Okay, let’s not overcomplicate things. You roast the beets, let ’em cool, peel and chop into bite-sized pieces. While those cool, slice up your oranges (get rid of the stringy stuff if you’re patient, or just go rustic and chuck the chunks in). Toss the greens onto a big platter, pile the beets and oranges on top, sprinkle with your cheese of choice. Scatter those toasted nuts and sliced onions all over. Drizzle with your easy orange vinaigrette. If this takes more than 40 minutes total, you definitely checked Instagram.
“I tried this recipe after failing at three other beet salads. This one was finally a HIT at our family barbecue. Zero leftovers and now it’s in our rotation!” – Sam, actual reader
Related Recipes
If you’re vibing with the Beet and Orange Salad, you’re probably always on the lookout for dishes that are both bright and surprisingly simple. Here are a few you might dig: my classic watermelon feta salad (trust me on that sweet and salty combo), and if you still haven’t had enough, roast some carrots and add a spoonful of yogurt and za’atar – chef’s kiss. And for days when I want greens but feel lazy, I mix up a chickpea and cucumber salad in five minutes flat. Experiment. Steal ideas. It’s half the fun!
Common Questions
Can I prep Beet and Orange Salad ahead of time?
Yes, just keep the dressing off until the last second. No wilted greens here.
What if I don’t like goat cheese or feta?
Skip it or try a sprinkle of shaved parmesan – yeah, it works.
Do canned beets work?
Honestly, yes, in a pinch. Just rinse them.
Is this salad vegan?
It can be. Just skip the cheese or use a vegan kind, and use maple syrup in the dressing.
What’s the best way to roast beets?
I just wash, wrap in foil, and bake at 400°F until a fork slides through – usually 35 to 45 minutes depending how big they are.
Ready to Level Up Your Summer Salad Game?
If you want to impress people at a barbecue – or just eat something legit fresh at home – Beet and Orange Salad is where it’s at. It’s simple, flavorful, and with that orange vinaigrette, you could fool anyone into thinking you learned this at a bistro. Seriously, if you want more ideas, check out this awesome guide to Beet Orange Salad {5 Ingredients!} – Feel Good Foodie. Give this a go, mess it up, try your own twists – and don’t be surprised if it suddenly becomes your thing.
Roasted Beet and Orange Salad
A refreshing and vibrant salad featuring roasted beets, juicy oranges, and a tangy orange vinaigrette – perfect for summer gatherings.
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
- Fresh beets (red or golden)
- Oranges (navel, blood, or mandarin)
- Greens (arugula or spinach)
- Goat cheese or feta
- Walnuts (or pecans)
- Red onion (thinly sliced, optional)
- Olive oil
- Fresh lemon or orange juice
- Honey or maple syrup (for dressing)
- Dijon mustard (optional)
- Salt and cracked black pepper
Instructions
- Roast the beets by scrubbing them, wrapping in foil, and baking at 400°F until tender (about 35 to 45 minutes).
- Let the beets cool, then peel and chop into bite-sized pieces.
- While the beets cool, supreme the oranges or slice them into chunks.
- Prepare the green base by placing arugula or spinach on a large platter.
- Layer the chopped beets and orange slices over the greens.
- Sprinkle with goat cheese or feta, toasted nuts, and sliced red onion (if using).
- For the dressing, mix the juice of one orange, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper in a jar. Shake well.
- Drizzle the dressing over the salad just before serving.
Notes
You can prep the salad ahead of time but keep the dressing separate until serving to avoid wilting the greens. Toasting the nuts enhances the flavor significantly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg