Beet and Orange Salad

Beet and Orange Salad

  • Prep: 10 min
  • Cook Time: 1 hr 15 min
  • Total: 1 hr 25 min
  • Serving: 4 Servings

Sweet, roasted beets are combined with slices of fresh orange to create this delightfully vibrant and citrusy salad.


  • 1 pounds beets, peeled, cut into 1/2-inch cubes
  • 3 navel (seedless) oranges, peeled and sectioned
  • Sea salt and freshly ground pepper
  • 4 teaspoons extra-virgin olive oil plus extra to grease pan
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh orange juice
  • Thin slices of onion to garnish


  1. Preheat your oven to 400 degrees and brush a roasting pan with olive oil.
  2. Put the beets into the pan, sprinkle with a few pinches of salt, and then toss to coat. Spread the beets evenly in the pan, cover with foil and then place in the oven for 1 hour.
  3. Raise the oven temperature to 450 degrees, remove the foil from the beets and drizzle with 2 tablespoons of olive oil. Cook the beets for 15 minutes, stirring once after 8 minutes. Remove the beets from the oven and set aside to cool.
  4. In the meantime, whisk the remaining oil, vinegar, orange juice and a pinch of salt and pepper together in a small bowl. Add the beets and the oranges to the bowl, toss to coat and then garnish with the thin slices of onion.

You Might Like


Comments on "Beet and Orange Salad"