This Roasted Beet and Orange Salad with a bright citrus vinaigrette is a wonderful choice for fall and winter menus. Its vivid colors and balanced flavors make it an elegant starter for a dinner party or a light, satisfying lunch.
Roasted beets and sweet, juicy orange segments pair exceptionally well in this salad. The citrus vinaigrette brings brightness and acidity that enhance the earthy, slightly sweet beet flavor. Crisp greens, creamy goat cheese, and crunchy toasted hazelnuts create a pleasing mix of textures.
This recipe is straightforward but benefits from a little planning: roasting the beets and toasting the hazelnuts ahead of time speeds up assembly on the day you serve it. The result is an attractive, flavorful salad that feels special without being fussy.
How to Make it
Below is an overview of the ingredients and steps to prepare this beet and orange salad. While the salad is simple to assemble, roasting and cooling the beets takes time, so plan accordingly. The full recipe details follow in the recipe card section.
Ingredients Overview
- Mixed spring greens (baby spinach works well too)
- Oranges: Cara Cara, Navel, or blood oranges are all excellent options
- Beets: red or golden beets; if using raw beets, roast them as described below
- Hazelnuts: toast them if they are raw to develop flavor and remove skins
- Goat cheese: feta can be used as an alternative
- Fresh lemon juice
- Fresh orange juice
- Extra virgin olive oil
- Honey or maple syrup
- Salt and freshly ground black pepper
Steps Overview
How to Roast Beets
Roasting the beets brings out their natural sweetness and softens them for easy slicing. You can roast beets and hazelnuts the day before serving to save time. To roast beets, preheat the oven to 400°F (about 200°C). Trim the beet greens and root tips, wash thoroughly, toss with a little neutral oil, and wrap each beet individually in aluminum foil. Place the foil packets on a baking sheet and roast until a knife slides into each beet easily, about 45 minutes depending on their size.
Once roasted, open the foil carefully and let the beets cool until they are safe to handle. Slip off the skins with your fingers or a small knife, then cut the beets into wedges or bite-sized pieces. Store in an airtight container in the refrigerator if preparing ahead of time.
How to Roast Hazelnuts
To toast hazelnuts, spread them in a single layer on a baking sheet and roast at 350°F (175°C) for about 8–10 minutes, stirring once halfway through. Their skins will begin to crack and the nuts will take on a light golden color. Remove from the oven, let cool briefly, then place the warm nuts in a clean kitchen towel and rub them together to loosen and remove the papery skins. Chop the toasted hazelnuts roughly before adding to the salad.
Assembling this Beet and Orange Salad
When the beets and hazelnuts are ready, wash and dry the salad greens and segment the oranges. To segment an orange, slice off the top and bottom, remove the peel and pith with a knife, then cut along the membrane to release the segments into a bowl.
Arrange the greens on a serving platter or divide among plates. Top with roasted beet wedges and orange segments, sprinkle with chopped hazelnuts, and crumble goat cheese over the salad. Finish by whisking together the citrus vinaigrette and drizzling it over the salad, or serve the dressing on the side for guests to add as they wish. Toss gently to combine and serve immediately.
Serving suggestions
This salad works beautifully as a starter, a side dish for roasted or grilled proteins, or a light vegetarian main when paired with warm bread. It’s visually striking and offers a mix of sweet, tangy, and savory notes that complement many holiday and everyday menus.
Enjoy this vibrant combination of roasted beets, citrus, creamy cheese, and crunchy hazelnuts—an elegant salad that’s easy to prepare and always well received.
Summary
Roasted beets, fresh orange segments, toasted hazelnuts, and a simple citrus vinaigrette combine in this colorful, flavorful salad. Make the beets and hazelnuts ahead of time to simplify assembly. Serve as an elegant starter or a light meal—this salad showcases seasonal produce with minimal fuss.
Roasted Beet and Orange Salad with Citrus Vinaigrette Recipe
Ingredients
- 4 cups mixed spring greens, washed and dried
- 2 oranges, segmented
- 3–4 small beets, roasted
- ½ cup toasted hazelnuts, roughly chopped
- 3–4 tablespoons crumbled goat cheese
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon orange juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey (or maple syrup)
- ⅛ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Wash beets, toss with a little olive oil, wrap each in foil, and roast on a baking sheet until tender, about 45 minutes. Cool, peel, and slice into wedges.
- Segment the oranges by removing the peel and pith, then cutting out the segments between the membranes over a bowl to catch the juices.
Citrus Vinaigrette
- Whisk together olive oil, lemon juice, orange juice, honey, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
Assembling the Salad
- Arrange greens on a platter, top with roasted beets and orange segments, sprinkle with hazelnuts and crumbled goat cheese. Drizzle the vinaigrette over the salad and toss gently, or serve the dressing on the side.
Notes
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F for 8–10 minutes, stirring once. Cool slightly, then rub in a towel to remove skins.