Roasted Beet & Orange Salad 

A delicious winter salad, this roasted beet and orange salad with avocado over spinach and arugula is tossed in a citrus vinaigrette and paired with roasted pistachios and goat cheese.

Load up on vitamin C naturally with this delicious beet and orange salad.

January is the prime season for fresh citrus fruit - blood oranges, grapefruit, navel oranges, and Cara Cara oranges are freshly cut in January.  Beets are also in season in the winter, as are avocados, making this a perfect winter salad.

While you may not think to put beets and avocados together under any other circumstances - I'm telling you the creaminess of the avocado, paired with the bitter, earthy beets and the sweetness of the citrus fruit is a wonderful pairing.  It reminds me of Florida, where oranges and grapefruit grow plentifully.

Ingredients in Beet & Orange Salad

• beets - fresh beets that you roast yourself are best, but you can use pre-roasted fresh beets.  Do not use canned or pickled beets in this recipe.

• citrus fruits - use a combination of fresh oranges, grapefruit and blood oranges in this recipe.  It presents beautifully and the contrast of the sweet oranges and zesty, sour grapefruit adds balance to the salad

• greens - we use spinach and arugula in this salad.  The peppery arugula is a nice contrast for the sweet oranges and the spinach takes on the flavor of the dressing.

• goat cheese, crumbled

• pistachios add a nice subtle crunch and saltiness to balance the flavors

Dressing

• orange juice  - freshly squeezed orange juice

• olive oil - extra virgin olive oil is used in the dressing

• white balsamic vinegar (can also use white wine vinegar)

• Dijon mustard

• honey

• salt and pepper to taste

How to Roast Beets

Scrub the fresh beets clean with water to remove any dirt.  Cut off the root and the leafy stems and place the beets in a small baking dish (8x8 or smaller).  Reserve the greens to boil until tender and enjoy with olive oil and vinegar.

Add ¼ cup of water to the baking dish and cover with foil.  Roast the beets for 50 - 60 minutes until tender.  Remove the foil and allow the beets to cool for 20 minutes or so.

Segmenting Oranges for Salads

Cut the citrus fruit into segments by cutting off the ends of the fruit, then cut the peel and remove any white pith.

Cut out each orange or grapefruit segment between the membranes so that you have just fruit segments.

This can be time-consuming, so if you don't have the time, just peel and slice the oranges horizontally.

How to Make a Roasted Beet & Orange Salad

Roast the beets

Peel the beets and slice.

Prepare the dressing by whisking together in a mason jar or measuring cup the olive oil, orange juice, white balsamic vinegar, dijon mustard, honey, salt and pepper.

Assemble the salad by layering the spinach and arugula on a large serving platter.  Layer the beets, then the citrus fruit segments.

Top with roasted pistachios and crumbled goat cheese.

Dress the salad just before serving.

Roasted Beet Salad With Oranges, Avocado and Arugula

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Course: Salad

Cuisine: American

Keyword: beet and avocado salad, Orange Beet Salad, Roasted Beet Salad With Oranges

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 163kcal

Author: Eva

Ingredients

Salad

• 3 beets
• 3 citrus fruits - oranges grapefruit and blood orange for example
• 2 cups arugula
• 2 cups baby spinach
• 2 oz goat cheese crumbled (may sub feta cheese)
• ¼ cup pistachios (peeled)

Dressing

• ¼ cup freshly squeezed orange juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar can sub white wine vinegar
• 1 teaspoon dijon mustard
• ½ tablespoon honey
• salt and pepper to taste

Instructions

• Preheat the oven to 375°
• Scrub the beets clean with water to remove any dirt.  Cut off the root and the leafy stems and place the beets in a small baking dish (8x8 or smaller).  Add ¼ cup of water to the and cover with foil.  Roast the beets for 50 - 60 minutes until tender.  Remove the foil and allow the beets to cool for 20 minutes or so.
• Cut the citrus fruit into segments by cutting off the ends of the fruit, then cut the peel and remove any white pith.  Cut out each orange or grapefruit segment between the membranes so that you have just fruit segments. 
• Peel the beets and slice.
• Prepare the dressing by whisking together the olive oil, orange juice, white balsamic vinegar, dijon mustard, honey, salt, and pepper.
• Assemble the salad by layering the spinach and arugula on a large serving platter.  Layer the beets, then the citrus fruit segments.
• Top with roasted pistachios and crumbled goat cheese or feta cheese.
• Dress the salad just before serving.

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 87mg | Potassium: 416mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1397IU | Vitamin C: 46mg | Calcium: 75mg | Iron: 1mg

What to Serve with this Roasted Beet Salad