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–+ servings
Beet and Orange Salad Recipe

Vibrant Beet and Orange Salad Recipe for a Refreshing Twist

Enjoy a colorful and nutrient-dense Beet and Orange Salad that's perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Roast for enhanced sweetness
  • 2 large Oranges Fresh for best flavor
  • 1 small Red Onion Can swap with green onions
  • 1 cup Feta Cheese Goat cheese is a good substitute
  • 1/2 cup Walnuts Pecans can be used instead
For the Dressing
  • 3 tablespoons Olive Oil Avocado oil is a good alternative
  • 2 tablespoons Balsamic Vinegar Red wine vinegar is a substitute
  • 1 tablespoon Honey Maple syrup is a vegan option
  • 1 teaspoon Dijon Mustard Omit if preferred
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Oven
  • Baking Sheet
  • aluminum foil
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the beets thoroughly, trim tops, wrap in foil, and place on a baking sheet.
  3. Roast the wrapped beets in the oven for 45-60 minutes until tender.
  4. Cool slightly, then unwrap and peel off the skins.
  5. Slice the ends off the oranges and remove the peel, then cut them into segments.
  6. Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a bowl.
  7. On a large platter, layer the beet slices, orange segments, and red onion. Top with feta and walnuts.
  8. Drizzle dressing generously over the salad and garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 120mgIron: 1mg

Notes

Store in an airtight container for up to 2 days. Keep dressing separate until serving.

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