Juicy Orange and Roasted Beet Salad

Beetroot and Orange Salad Recipe in a serving bowl with salad tongs resting in the bowl.

Juicy Orange and Roasted Beet Salad

A delicious and fresh salad for citrus season, this Orange and Beet Salad recipe features plump clementine oranges, juicy roasted beets*, toasted pecans and tangy goat cheese. Bursting with flavors of sunshine, optionally add pomegranate arils, for a winter jeweled salad. This sunny salad is finished with a quick citrusy balsamic vinaigrette dressing. Make it a side salad or, it's filling and hearty on its own to enjoy for lunch. This recipe is vegetarian and easily gluten free.

Course Salad, Side

Cuisine American

Diet Vegetarian

Keyword Beet and Orange Salad, Winter Jeweled Salad

Prep Time 15

Cook Time 8

Total Time 23

Servings - 7 side salads

Calories 257kcal

Author Traci York

Ingredients

For the Salad:

14 ounces (400 grams) Roasted Beets peeled and sliced into bite size pieces, about 3 medium beets *see note
1/2 cup (65 grams) Pecan Halves **see note
8 cups (170 grams) Lettuce Mix salad greens like spring mix, Frisée, butter lettuce and/or arugula, about 5-6 ounces
1 2/3 cups (325 grams) Small Oranges 3 Clementine or 4 Mandarins, peeled, wedges separated
4 ounces (114 grams) Goat Cheese or substitute feta, about 1/2 cup crumbled
2 tablespoons Pomegranate Arils optional

For the Dressing:

2 tablespoons Fresh Orange Juice from about 1 large orange or 2 clementines
1 1/2 tablespoons Balsamic Vinegar
3 tablespoons Extra Virgin Olive Oil
3/4 teaspoon Shallot minced
1/2 teaspoon Whole Grain Mustard or stone ground
Pinch of Salt

Instructions

Toast the Pecans:

Preheat oven to 350 Fahrenheit (180 Celsius). Place the pecans in a baking pan and toast for about 7 - 8 minutes (keep an eye on the pecans. Nuts go from toasted to burnt quickly!). Set aside to cool, then chop, about 1/2 fine and the other, rough chop.

For the Lettuce:

Add the greens to the basket and bowl of a salad spinner and fill with cold water to just above the lettuce. Allow the greens to soak for a few minutes, swishing a few times to rid the leaves of any dirt. Drain and spin the greens to dry.

For the Dressing:

In a small bowl whisk the orange juice, balsamic vinegar, olive oil, shallot, mustard and salt together until an emulsion is formed. Taste and adjust ingredients as needed.

To Assemble:

For a composed salad, use a shallow serving bowl or platter. Spread the greens in the serving dish. Drizzle the salad dressing, a few tablespoons at a time to taste, over the entire salad just before serving. Toss well. Evenly distribute the beets, arils (if using), and orange pieces over the salad. Sprinkle the chopped pecans and goat cheese over the top. Serve right away.

Notes

*To roast the beets in the oven, try my no waste method: How to Roast Beets. Or, you can cook the beets stovetop: trim the stem, place the beetroot in about 3 inches of water in lidded Dutch oven or heavy bottom pot. Bring to a boil, turn down heat to medium low, lid and cook for about 45-75 minutes (make sure there's always water in the pot). The beets are done when they yield to a jab with fork (they should be tender). To cool quickly, drain under cool running tap water. TIP: they peel easier when warm - just slip the skin right off.

**For added crunch and sweet, make this salad with my Candied Maple Pecans.

Nutrition