The Roasted Beet Orange Winter Salad is a bright and refreshing mix that’s perfect for chilly days. The sweet earthiness of roasted beets pairs beautifully with juicy, zesty orange slices. Tossed with some crisp greens and a simple dressing, this salad feels like a burst of sunshine on your plate even in the middle of winter.
I love making this salad when I want something colorful and special but still easy to put together. Roasting the beets brings out their natural sweetness, and combining that with the fresh citrus gives the salad just the right balance of flavors. It’s one of those dishes where simple ingredients come together and feel like a treat.
My favorite way to enjoy this salad is as a light lunch or a side dish alongside grilled chicken or fish. Sometimes I sprinkle in a handful of nuts or a little cheese for extra texture and flavor. It’s the kind of salad that always feels fresh and satisfying, and it’s great for reminding me that even winter meals can be bright and delicious.
Key Ingredients & Substitutions
Beets: Roasting beets brings out their natural sweetness and soft texture. If you’re short on time, you can use pre-cooked or vacuum-packed beets. Just skip roasting and chop them up.
Oranges: Fresh oranges add juicy brightness. Clementines or tangerines work well too if you want sweeter, smaller segments. Save the juice to make a flavorful dressing.
Greens: Arugula gives a peppery kick, but you can swap in baby spinach, mixed salad greens, or even kale for a different twist.
Nuts: Toasted walnuts or pecans add crunch and warmth. If you have allergies or want something lighter, try pumpkin seeds or leave nuts out entirely.
Cheese: Goat cheese is creamy and tangy, pairing wonderfully with beets. Feta is a good substitute, or omit the cheese for a vegan option.
How Do I Roast Beets Perfectly Every Time?
Roasting beets can feel tricky because you want them soft without drying out. Here’s how to get it just right:
- Preheat the oven to 400°F (200°C) for a consistent roast.
- Cut the peeled beets into even chunks so they cook evenly.
- Toss the beet chunks with olive oil, salt, and pepper to enhance flavor and help caramelize the edges.
- Spread them out on a baking sheet in one layer to avoid steaming.
- Roast for 35-40 minutes, turning once halfway through. Test doneness with a fork—it should slide in easily.
- Let the beets cool a bit before adding to salad to keep your greens fresh and crisp.
Roasting brings out the best flavor, making the salad taste fresh and naturally sweet. If you want to speed things up, you can microwave beets wrapped in plastic, but roasting always adds better depth.
Equipment You’ll Need
- Large mixing bowl – I use it to toss all the salad ingredients together easily.
- Baking sheet – perfect for roasting the beets in a single layer so they cook evenly.
- Small bowl and whisk – handy for mixing your homemade dressing.
- Sharp knife and cutting board – for peeling and chopping the beets and oranges safely.
- Juicer or reamer (optional) – helps extract juice from oranges if you want a little extra in your dressing.
Flavor Variations & Add-Ins
- Swap walnuts for toasted almonds or pumpkin seeds for different crunch and flavor.
- Add sliced red onion or fennel for extra crispness and depth.
- Use goat cheese, feta, or even ricotta salata for a different creamy element.
- Include herbs like mint or basil for fresh, aromatic notes that brighten the salad.
How to Make Roasted Beet Orange Winter Salad
Ingredients You’ll Need:
For The Salad:
- 4 medium beets, peeled and cut into chunks
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 large oranges, peeled and segmented (plus a bit of juice reserved)
- 4 cups arugula or mixed greens
- ½ cup chopped walnuts or pecans, toasted
- ⅓ cup crumbled goat cheese or feta cheese
- 1 tablespoon fresh dill, chopped (optional)
For The Dressing:
- Reserved orange juice
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare plus 35-40 minutes to roast the beets. Once the beets are ready and cooled, assembling the salad and whisking the dressing will take just 5-10 minutes more. It’s easy and rewarding!
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Toss the beet chunks with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet in a single layer. Roast for 35-40 minutes until tender and easily pierced by a fork. Allow them to cool slightly once done.
2. Prepare the Oranges and Greens:
While the beets roast, peel and segment your oranges, saving any juice that drips out into a bowl. In a large salad bowl, combine the arugula or mixed greens with the roasted beets and orange segments.
3. Make the Dressing and Toss the Salad:
In a small bowl, whisk together the reserved orange juice, remaining olive oil, vinegar, honey, and a pinch of salt and pepper. Drizzle this dressing over the salad ingredients and toss gently until everything is well coated.
4. Finish and Serve:
Sprinkle the toasted nuts, crumbled goat cheese or feta, and chopped dill (if using) on top of the salad. Serve immediately, or chill the salad briefly to let flavors meld. Enjoy a fresh, colorful winter salad!
Can I Use Pre-Cooked or Canned Beets Instead of Roasting?
Yes! Pre-cooked or canned beets are a great timesaver. Just drain and chop them, then skip the roasting step. The salad will still taste delicious, though roasting adds extra depth and sweetness.
What’s the Best Way to Store Leftovers?
Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Toss everything together just before serving to keep the greens fresh and the textures crisp.
Can I Substitute the Cheese or Nuts?
Absolutely! Goat cheese can be swapped with feta or omitted for a dairy-free option. Nuts like walnuts or pecans can be replaced with almonds, pumpkin seeds, or left out if you have allergies.
How Do I Peel and Segment Oranges Easily?
Start by cutting off the top and bottom of the orange so it sits flat. Then, carefully slice away the peel and pith using a sharp knife. Slice between the membranes to release clean orange segments without any white bits.