This simple, vibrant roasted beet and orange salad is a delicious combination of sweet and earthy beets, and tangy oranges. Simply served on a bed of peppery arugula and topped with toasted pistachios and a simple homemade vinaigrette.
This beautiful roasted beet salad is perfect for everyday meals, but elegant enough for a dinner party, and a great addition to your holiday dinner table.
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I am a big fan of beets (or beetroot, as this root vegetable is referred as outside of the USA and Canada), especially roasted beets. They are one of my favorite vegetables to roast because roasting beets intensifies their sweetness and it's so easy! You can roast them in the air fryer (here's how; air fryer beets), or in the oven.
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Why you'll love this orange beet salad
- Delicious: The best salads are full of contrasts, and this flavorful salad has it all. Sweet beets, juicy orange segments, peppery baby arugula, and the nutty crunch of pistachios.
- Easy: Once your beets are roasted, this easy salad comes together in no time.
- Nutritious: All of the fresh ingredients in this beetroot salad recipe are packed with vitamins, nutrients and fibre. So you can feel great about indulging in this delicious meal.
Ingredient notes
Salad ingredients
- Beets: Red beets are featured in this beet and orange salad. You can also use golden beets, but I like the color contrast of the red beet and orange slices. Look for small firm beets with unblemished skins. If the tops are attached, they should be fresh and green, not wilted or brown.
- Oranges: Sweet oranges like Mandarin oranges or clementines are great because they are easy to peel and segment. However, any fresh oranges will work. You can use navel oranges, or go with blood oranges or cara cara oranges.
- Arugula: I love the peppery bite that arugula adds to this beet and orange salad. But, feel free to use any fresh greens, like baby spinach, or any other leafy greens.
- Pistachios: These nuts add a delicious crunch, and I love their green tint when making this salad for a holiday dinner. But any nuts will be delicious, including walnuts, pecans, or slivered almonds.
Dressing Ingredients
- Olive oil: For best results, use extra virgin olive oil for the base of the salad dressing.
- White wine vinegar: You can also use white balsamic vinegar, or apple cider vinegar.
- Dijon mustard: Dijon mustard gives this beet orange salad a delicious hint of spice.
How to make it, step by step
- Scrub the beets and trim them by removing the stem and tail ends with a sharp knife.
- Wrap beets in foil and roast until fork tender, 45-60 minutes. Remove them from the foil packets and allow them to cool.
- When the beets are cool enough to handle, peel off the skins. Cut the cooked beets into wedges. Set aside to cool completely.
- Peel the oranges and divide into segments, removing any excess white pith.
- In a large bowl, whisk oil, vinegar, mustard, and salt.
- Add the beet slices and orange segments, tossing gently to coat.
- Arrange arugula in a salad bowl or platter.
- Arrange the beet mixture over the arugula. Sprinkle with the pistachios before serving.
Tips and variations
- Additions: Red onion slices are a great addition to this beet and orange salad. You can also add cheese. Feta cheese, goat cheese, or shaved parmesan cheese are all great options.
- Garnish: Add some fresh herbs for garnish and flavor. Try fresh mint leaves, basil leaves, or parsley.
- Dressing: Replace the white wine vinegar with unsweetened orange juice and orange zest for an orange vinaigrette. (You can also use lemon juice).
- Make it sweeter: Although I find that this roasted beet salad has plenty of natural sweetness from the beets and oranges, you can add a tablespoon of maple syrup to the salad dressing if you like a touch of extra sweetness.
- Beet tops: if your beets still have the greens attached, don't throw them away! They are delicious when sautéed with garlic and lemon. (Get the recipe: sautéed beet greens).
- Beet juice: Wear gloves if you want to avoid staining your hands when handling cooked beets. You can avoid staining your cutting board by washing it immediately in warm, soapy water.
- Storage: If you want to make the beet salad ahead and store it before serving, keep the salad separate from the arugula until serving it. Add the pistachios right before serving. The salad will keep, without the greens, for up to three days if stored in an airtight container in the fridge.
​Serving suggestions
This is a great salad for a light lunch on its own. But it's also an especially great side dish for almost any protein. I like to serve it with these grilled boneless chicken thighs, or air fryer baked salmon. It's also great with meatloaf, or country style ribs.
Are you a beet lover? Try these recipes, too
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Beet and Orange Salad
Ingredients
- 5 medium beets trimmed and scrubbed
- 3 tablespoon olive oil extra virgin
- 2 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- 5 mandarin oranges peeled & segmented
- 2 cups arugula
- ½ cup pistachios shelled & roasted
Instructions
- Pre-heat oven to 400°
- Scrub the beets and trim them by removing the stem and tail ends with a sharp knife.
- Wrap beets in foil and place on a baking sheet. Roast until they are fork tender, about 60 minutes, depending on the size of the beets. Remove them from the foil packets and allow them to cool.
- When the beets are cool enough to handle, peel off the skins. Cut beets into wedges. Set aside to cool completely.
- Peel the oranges and divide into segments, removing any excess white pith.
- In a large bowl, whisk oil, vinegar, mustard, and salt. Add the beet slices and orange segments, tossing gently to coat.Â
- Arrange arugula in a salad bowl or platter.
- Arrange the beet mixture over the arugula.
- Sprinkle with the pistachios before serving.
Nutrition
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Dina and Bruce
We love beets! Made this for the weekend. So tasty! Thank you!
Colleen
Hi Dina and Bruce, It's great to hear you loved the salad!
Bernice
I love the jeweled colours and seasonal flavours of this simple salad. It's one that we make often and when we serve it to guests they always ask for the recipe!!
Colleen
Hi Bernice, I'm happy that you and your guests love this beet salad!
Anjali
This was the perfect side dish for our dinner last night! It was light, refreshing, and the beets and oranges paired so well together!
Colleen
I'm so glad you enjoyed this salad, Anjali! Thank you for commenting!
Marcia
Did anyone actually make this?
Colleen
Hi Marcia. I, obviously, have made it. Do you have a question?
Claire | The Simple, Sweet Life
The colors in this salad are absolutely gorgeous and I bet it's packed with all sorts of delicious nutrients!
Colleen
Hi Claire, I think this salad has it all going on. 🙂 It's beautiful, delicious, AND nutrient packed!
Amanda Mason
I've never had a salad like this but this looks amazing! I need some new variety in my life1
Colleen
Don't we all need variety in our lives, Amanda? You will love this salad. Enjoy 🙂
Sam | Ahead of Thyme
Wow, what a gorgeous salad! Loving the flavor combo you have put together. Pinning to make for hubby's lunch this week.
Colleen
Thanks, Sam! I do hope that you save some for yourself, too! 🙂
Krista Price
I love everything about this salad. I love pairing peppery arugula with citrus fruits. This looks delicious!
Colleen
Hi Krista, thank you! The arugula is so perfect with sweet beets and tart citrus!
Sharon
I love beets so I'm excited to find this recipe! This would make a wonderful lunch or side for dinner.
Colleen
Sharon, as a fellow beet lover, I am excited that you found this recipe, too! And you are right, it is a perfect lunch or side for dinner.
Tammy
I adore beets and this salad is so beautiful and sounds so refreshing too! I can't wait to give this a go!
Colleen
Hi Tammy. Beets are perfect in winter salads, I think! This one is as delicious as it is beautiful. Enjoy!
Jacque Hastert
The addition of pistachios really takes this salad to the next level. It has just the right amount of crunch.
Colleen
I agree, Jacque! The pistachios are what really makes this salad so perfect. A little crunch is necessary in every salad, right?
Des
I bet the flavor in this salad is out of this world delicious. You have created a one-of-a-kind salad that is loaded with power foods.
Colleen
Hey Des, thanks so much! it really is that delicious, you will love it!
Kiki Johnson
I LOVELOVELOVE this salad! The colors look gorgeous against each other, it's healthy and I'm a huge fan of the rustic presentation in those wooden bowls!
Colleen
We love it too, Kiki! It's not only beautiful and healthy, it's also delicious!
lauren
Such a delicious winter salad! Beets and pistachios are a great combination of natural fat and winter veg. I love the orange addition for a pop of acidic flavor!
Colleen
Thanks Lauren! It really is a winning combo!
Dominique | Perchance to Cook
This is my kind of salad! I'm a huge fan of of beets and citrus together and this salad looks so tasty!
Colleen
Hi Dominique. Beets and citrus are a perfect combo aren't they? This salad is delicious!