Roasted Beet Blood Orange Salad

I was standing at the farmers market one February morning when I saw blood oranges piled high next to mud-crusted beets. The vendor said they were perfect together, and I bought both on impulse. That night, I roasted the beets without much of a plan, sliced the oranges, and tossed everything with what I had in the fridge—it turned out better than anything I'd followed from a book.

I made this for a small dinner party once, and my friend who claimed she hated beets took a second serving. She admitted later it was the roasting that changed everything—it brought out a caramelized sweetness she'd never tasted before. I've been making it ever since, especially when I want something that feels special but doesn't require much effort.

Ingredients

• Beets: Roasting them whole in foil keeps all their sweetness locked in, and the skins slip off so easily once they cool.
• Blood oranges: Their deep ruby color and slightly tart flavor make this salad unforgettable, but regular oranges work if you can't find them.
• Arugula or mixed greens: Arugula's peppery bite balances the sweetness, though any tender green will do.
• Goat cheese: Creamy, tangy, and just rich enough to tie everything together without overwhelming the other flavors.
• Pistachios: They add crunch and a subtle nuttiness that complements the beets beautifully.
• Olive oil: Use your best extra virgin here, it makes a difference in the dressing.
• White wine vinegar or champagne vinegar: Light and bright, perfect for citrus-based dressings.
• Orange juice: Freshly squeezed adds a natural sweetness that ties the dressing to the fruit.
• Honey: Just a touch rounds out the acidity and brings harmony to the vinaigrette.
• Dijon mustard: It emulsifies the dressing and adds a subtle sharpness.

Instructions

Roast the beets:

Preheat your oven to 400°F (200°C), wrap each beet snugly in foil, and roast them on a baking sheet for 35 to 40 minutes until a knife slides in easily. Let them cool just enough to handle, then peel away the skins and cut into wedges.

Make the dressing:

In a small bowl, whisk together the olive oil, vinegar, orange juice, honey, Dijon mustard, salt, and pepper until smooth and slightly thickened. Taste it and adjust the seasoning to your liking.

Build the salad:

Spread the greens across a large platter, then arrange the roasted beet wedges and blood orange slices over the top. Scatter the crumbled goat cheese and chopped pistachios across everything.

Dress and serve:

Drizzle the citrus vinaigrette over the salad just before serving so the greens stay crisp. Serve immediately while everything is fresh and vibrant.

Pin It

There's something about the way the deep red beets and oranges look together on a white platter that makes everyone pause before digging in. My mom called it restaurant quality the first time I served it to her, and I've never forgotten that. It's one of those dishes that makes you feel like a better cook than you are.

Getting Ahead

You can roast the beets up to two days in advance and keep them covered in the fridge. Just bring them to room temperature before assembling the salad, or they'll cool down the greens. The dressing also keeps well for a few days in a sealed jar, just give it a good shake before using.

Swaps and Tweaks

If you can't find blood oranges, regular navel oranges or even pink grapefruit work beautifully. Feta is a great stand-in for goat cheese if you want something saltier, and walnuts can replace pistachios for a richer, earthier crunch. I've also tossed in a sprig of thyme with the beets while roasting, and it adds a subtle herbal note that's lovely.

Serving Suggestions

This salad is perfect alongside roasted chicken or grilled fish, but it's also substantial enough to be a light main course on its own. I like to serve it with crusty bread and a chilled glass of Sauvignon Blanc or dry Riesling.

• Add a handful of toasted quinoa or farro for extra heartiness.
• Try a drizzle of balsamic reduction instead of the vinaigrette for a sweeter finish.
• Serve it on individual plates for a more elegant presentation at dinner parties.

Pin It

This salad has become my go-to whenever I want to feel like winter has a bright side. It's proof that simple ingredients, treated well, can turn into something you'll crave again and again.

Recipe FAQs

→ How do you roast beets to enhance their sweetness?

Wrap cleaned beets in foil and roast at 400°F (200°C) for 35–40 minutes until tender, which caramelizes their natural sugars for a sweet, deep flavor.

→ Can other nuts be used instead of pistachios?

Yes, walnuts or pecans work well as alternatives to pistachios, adding a different but complementary crunch and flavor.

→ What greens pair best with the beet and orange combination?

Arugula or mixed baby greens provide a peppery, fresh base that balances the sweetness and acidity of the beets and blood oranges.

→ How can the citrus vinaigrette be adjusted for taste?

You can vary the balance by adding more honey for sweetness or extra vinegar for tang, tailoring it to your preference.

→ Is there a way to add herbs to enhance the salad's aroma?

Adding fresh thyme or rosemary during roasting infuses the beets with subtle herbal notes, elevating the dish's aroma and flavor.