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Roasted Beet & Orange Salad

beet and orange salad

This flavorful salad is simple to make, but the beets must be roasted in advance. They can be prepared up to 2 days before. This salad is best served the day it is assembled as the strong color from the beets will run and dye the other ingredients over time- wonderful contrasting colors are terrific to behold!

  • 6 ServingsServings


  • 3 large beets (or 4 small), scrubbed and trimmed
  • 1 tbsp. water
  • Kosher salt
  • 3-4 oranges
  • 2-3 scallions, chopped
  • 2 cloves garlic, minced
  • 1/3 cup red wine vinegar
  • 2/3 cup olive oil
  • 2 tsp. sugar
  • Freshly ground black pepper


Preheat oven to 400 degrees.  Layer 2 large pieces of tin foil, one on top of the other, on top of a baking sheet.  Place beets in the center of the foil layers.  Drizzle water over the tops and sprinkle with kosher salt.  Gather the tin foil around the beets and close to form a tightly sealed pouch.  Roast for at least 1 hour, or until beets are tender when pierced with a fork.  When tender, remove from oven and cool.  Refrigerate until ready to assemble salad.

Gently peel or scrape away skin from beets so that you are left with the inner red flesh. (Disposable gloves are handy for this messy job!)  Cut the beets into ½ inch pieces and place them in a large mixing bowl.

Cut off the polar ends of the oranges with a sharp serrated knife.  Then slice the peel from the sides.  Trim away the white pith.  With a gentle sawing motion, cut along each membrane and release the orange sections into the bowl with the beets.  (You will be left with an empty mass of membranes – discard!).   Add the chopped scallions to the bowl and set aside.

Combine the minced garlic, red wine vinegar, olive oil, sugar, salt and pepper in a cruet or tightly covered container.  Whisk or shake vigorously until emulsified.   Season to taste with salt and pepper.

Pour dressing over beets and oranges.  Toss to coat evenly.  Serve and enjoy!