Bright, colorful, and full of flavor — this Orange & Beet Salad combines roasted beets, juicy oranges, red onion, and arugula in a tangy vinaigrette.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know how some recipes just happen to find you at the right time? This Orange & Beet Salad did that for me.
It was a few winters ago, during one of those gray, dull months when everything outside looked like it had been washed in dishwater. I’d been cooped up in the house for days, living off soup, coffee, and toast — not exactly the picture of vibrancy. Then one Saturday morning, I went to the farmer’s market (mostly just to get out of the house and touch grass… literally), and this older woman at one of the stands handed me a bunch of freshly picked beets and said, “They’ll bring color back into your kitchen.”
She was right.
That same day, I roasted those beets, tossed them with orange slices I’d been ignoring on the counter, threw in some arugula, and called it dinner. The first bite was like sunshine — sweet, tangy, earthy, a little peppery. I actually laughed because it was that good. It tasted like spring had called to say, “Hang in there. I’m on my way.”
Ever since then, this salad has been my little pick-me-up — my edible mood booster. I make it whenever life feels a bit too beige. It’s colorful, refreshing, and slightly messy to prepare (those beet stains tell stories), but it never fails to make me smile.
Why You’ll Love This Orange & Beet Salad Recipe?
Honestly? Because it’s joy in salad form. It’s that perfect mix of flavors and textures — sweet from the oranges, earthy from the beets, a bit of bite from the red onion, and that peppery kick from arugula that keeps it from being too sweet. Then the vinaigrette — bright, tangy, simple — just brings it all together.
It’s also one of those dishes that feels fancy but doesn’t require any effort that might make you break a sweat. You can serve it at a dinner party and watch everyone think you went to culinary school, or you can eat it straight out of the bowl on your couch while rewatching The Great British Bake Off. No judgment here.
And can we talk about how pretty it looks? The colors are unreal — like something you’d frame and hang in your kitchen. Sometimes I just stare at it for a second before digging in. Food should make you feel something, right? This one does.
Ingredient Notes:
Let’s talk about what’s going on in this Orange & Beet Salad, because every single ingredient has its little moment to shine.
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Beets: Roasted or boiled — either way, they’re the star. Roasting brings out their sweetness, while boiling keeps them simple and earthy. If you’ve got both red and golden beets, mix them! It looks like edible confetti.
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Oranges: Navel oranges are my go-to, but blood oranges? Oh, they turn this salad into a showstopper. Sweet, tangy, and so juicy they might just ruin your cutting board — in the best way.
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Arugula: That peppery, slightly bitter flavor balances everything. It’s like the attitude of the salad world — small but mighty.
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Red Onion: A little goes a long way here. Thin slices add a sharp contrast that keeps the salad lively. If raw onion’s too harsh for you, soak the slices in cold water for 10 minutes to take the edge off.
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Walnuts: Totally optional, but I love the crunch. They also make the salad feel more like a meal.
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Vinaigrette: Olive oil, white wine vinegar, a pinch of mustard, salt, and pepper — that’s all you need. If you like things a little sweeter, drizzle in a bit of honey.
Nothing fancy, just good, simple food that lets the ingredients do their thing.
How To Make Orange & Beet Salad?
Step 1: Cook the Beets
You’ve got options here — boiling or roasting. Boiling is quick, roasting is flavorful. If you’re short on time, just boil them: scrub the beets, cover with water, and simmer for about 30 minutes until tender. When a fork slides in easily, they’re ready.
If you’ve got the patience (and honestly, a free hour), roast them instead. Wrap each beet in foil, bake at 400°F for about an hour, and let them cool before peeling. The skins will slip right off — kind of satisfying, actually. Then slice or quarter them.
Oh, and here’s a little trick — if you’ve got extra vinaigrette, let the sliced beets sit in it for 10 minutes. They’ll soak up the tang and get even better.
Step 2: Make the Vinaigrette
In a small jar or bowl, combine olive oil, white wine vinegar, mustard, salt, and pepper. Shake it like you mean it (the jar, not your body — though no judgment if you dance in your kitchen). Taste it and adjust as you like — more vinegar for tang, more oil for smoothness, or a touch of honey for balance.
Step 3: Slice and Assemble
Now for the fun part — putting it all together. Slice your oranges into rounds and cut thin slivers of red onion. Grab a handful of arugula and arrange it on your favorite plate or in a big bowl. Add the beets and oranges on top, then toss in the onions. Sprinkle walnuts over the top like edible confetti.
If you want to go a little artsy, toss a couple of orange slices in leftover beet juice — they’ll take on this beautiful pink hue. It’s a small touch that makes it look extra special.
Drizzle everything with vinaigrette and — here’s the hard part — try not to eat it all before you sit down.
Want To Save This Recipe?
Storage Options:
This salad is best when it’s fresh, but it can hold its own for a day or two. If you’re making it ahead, keep the dressing separate and drizzle it right before serving so your greens stay crisp. The beets can be cooked 3 days in advance and kept in the fridge.
The vinaigrette lasts about a week in a jar — which is perfect because you’ll probably want to use it on everything once you try it.
And if your oranges get a little too soft the next day, don’t worry — they’ll still taste amazing, just more like they’ve “settled in.”
Variations and Substitutions:
This Orange & Beet Salad is so flexible — honestly, it’s like the salad version of a good friend who’s always up for anything.
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Add cheese: Crumbled goat cheese or feta makes it creamy and extra delicious.
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Swap the nuts: Try pistachios, pecans, or almonds. Each one gives a slightly different vibe.
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Change the greens: No arugula? Use baby spinach, kale, or mixed greens.
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Experiment with citrus: Blood oranges, Cara Cara oranges, or even grapefruit make this fun and colorful.
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Make it a meal: Add grilled chicken, shrimp, or chickpeas to turn it into a heartier main dish.
What to Serve with Orange & Beet Salad?
This salad goes with so many things. It’s the perfect side when you want something fresh and pretty to balance out a heavier meal.
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Grilled salmon or chicken: The citrusy flavor is a natural match.
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Crusty bread: Because you’ll want to mop up every last drop of dressing.
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Pasta: Especially creamy ones — the salad’s acidity cuts right through.
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Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio completes the picture.
Frequently Asked Questions:
Can I use canned beets?
Sure — though they won’t be as sweet or vibrant. Just rinse them first so they don’t bring that “canned” flavor along for the ride.
How do I avoid beet stains?
Gloves, or just embrace it. I like to think of my pink hands as proof of a job well done.
What if I hate arugula?
No worries. Go for spinach or even butter lettuce — you do you.
This Orange & Beet Salad always reminds me of that winter day when something so simple — just beets and oranges — made everything feel a little brighter. It’s proof that good food doesn’t need to be complicated. Sometimes it just needs to be colorful.
So, if you’re feeling a little “blah” lately, make this. Slice the oranges, roast the beets, let your kitchen smell like warmth and sunshine. And when you take that first bite? I hope it makes you smile too.
Can’t wait to hear if it does.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Orange & Beet Salad
Ingredients
For the Salad:
- 1 bunch of beets approximately 4 to 5 medium-sized, leaves removed and scrubbed clean
- 2 large navel oranges peeled and sliced
- ½ bunch of arugula leaves cleaned with thick stems removed
- Several thin slices of red onion
- ¼ cup chopped walnuts optional
For the Vinaigrette:
- 3 tablespoons white wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon dried mustard
- Salt and freshly ground black pepper to taste
Instructions
Cook the Beets:
- Begin by preparing the beets. You may either boil or roast them.
- To boil, place the unpeeled beets in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for approximately 30 minutes, or until a fork easily pierces the beets.
- To roast, preheat the oven to 400°F (200°C). Wrap the unpeeled beets individually in aluminum foil and place them on a baking sheet. Roast for about 1 hour, or until tender when pierced with a knife.
- Once cooked, allow the beets to cool to room temperature. Gently remove the skins by rubbing them with paper towels, then slice or quarter the beets as desired. If time permits, marinate the sliced beets in half of the vinaigrette for 10–15 minutes to enhance flavor.
Prepare the Vinaigrette:
- While the beets are cooking, prepare the dressing. In a small jar or bowl, combine the olive oil, white wine vinegar, dried mustard, salt, and black pepper. Seal the jar and shake vigorously until the vinaigrette is well blended and emulsified. Adjust seasoning as needed.
Assemble the Salad:
- On individual serving plates or a large platter, arrange a layer of arugula. Distribute the sliced beets and oranges evenly over the greens. Add several slices of red onion and sprinkle with chopped walnuts, if using.
- If desired, for additional color, place a few orange slices in the reserved beet juice for several minutes before arranging them on the salad. This will give the oranges a subtle pink hue.
- Finally, drizzle the prepared vinaigrette evenly over the salad just before serving. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
