Roasted Beet Orange Winter Salad is a beautiful, colorful mix that’s perfect for those chilly months. The tender, sweet roasted beets pair wonderfully with juicy orange slices, adding a fresh burst of citrus to every bite. Tossed with a bit of greens and maybe some nuts or cheese, this salad is full of textures and flavors that feel just right for winter.
I love making this salad when I want something light but still satisfying. The roasting brings out the natural sweetness of the beets, and the oranges brighten it all up. Plus, the contrast of soft beets and crisp greens always makes the salad interesting to eat. I like to add a simple dressing with a splash of olive oil and a little honey to balance everything out.
Serving it chilled or at room temperature works well, especially alongside a warm meal or just as a refreshing lunch on its own. Whenever I bring this salad to a get-together, it often surprises people—beets and oranges aren’t a combo you see every day, but they really hit the spot! It’s a great way to enjoy winter produce without feeling like you’re stuck eating the same old things.
Key Ingredients & Substitutions
Beets: Roasting brings out their natural sweetness and soft texture. If you’re short on time, you can buy pre-roasted beets packed in jars or cans, but fresh beets always taste best.
Oranges: Use fresh, peeled oranges for juicy sweetness. If you can’t find oranges, blood oranges or even segments of grapefruit can add a nice twist.
Greens: Arugula adds a peppery bite and freshness, but you can swap with spinach, kale, or mixed salad greens.
Nuts and Seeds: Walnuts and pumpkin seeds add crunch and earthiness. If you want, try pecans, almonds, or sunflower seeds instead.
Cheese: Goat cheese or feta adds creamy tanginess. For a dairy-free option, omit the cheese or use a vegan alternative or roasted tofu cubes.
Dressing: A simple mix of olive oil, balsamic vinegar, and honey balances flavors well. For a vegan-friendly touch, use maple syrup instead of honey.
How Do You Roast Beets Perfectly Every Time?
Roasting beets is simple but can make a big difference to their flavor and texture. Here’s how I do it:
- Preheat the oven to 400°F (200°C).
- Peel and cut beets into uniform cubes so they roast evenly.
- Toss with olive oil, salt, and pepper to season.
- Spread out on a foil-lined baking sheet without crowding.
- Roast for 30-40 minutes, flipping halfway, until tender when poked with a fork and caramelized on edges.
- Let them cool slightly before adding to your salad to keep the dressing from wilting the greens.
If you want softer beets quicker, cover the baking sheet tightly with foil during roasting to steam them gently.
Equipment You’ll Need
- Baking sheet – I use this to roast the beets evenly and easily clean up afterward.
- Chef’s knife and cutting board – essential for peeling and chopping the beets quickly and safely.
- Mixing bowl – perfect for whisking the dressing ingredients together.
- Salad serving platter or large bowl – to assemble and toss the salad before serving.
- Juicer or citrus reamer – makes it easier to peel and segment the oranges for a clean, juicy presentation.
Flavor Variations & Add-Ins
- Cheese swaps: Use crumbled feta, ricotta salata, or vegan cheese options for different flavors.
- Protein addition: Toss in cooked chicken, turkey, or even chickpeas for extra heartiness.
- Veggie boost: Add roasted squashes, sweet potatoes, or thinly sliced fennel for more texture and flavor.
- Spice it up: Mix in a pinch of cinnamon, cumin, or smoked paprika on the roasted beets for a warming touch.
Roasted Beet Orange Winter Salad
Ingredients You’ll Need:
For the Salad:
- 4 medium beets, peeled and cut into cubes
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups fresh arugula (or mixed greens)
- 2 medium oranges, peeled and segmented
- 1/4 cup pomegranate seeds
- 1/4 cup walnuts, roughly chopped
- 1/4 cup pumpkin seeds
- 1/3 cup crumbled goat cheese or feta
For the Dressing:
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tbsp olive oil (from the 2 tbsp divided)
- Salt and pepper, to taste
Time You’ll Need:
This salad takes about 10 minutes to prepare and toss together, plus around 30-40 minutes to roast the beets until tender. Total time is approximately 40-50 minutes.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Toss the beet cubes with 1 tablespoon olive oil, salt, and pepper until well coated. Spread them in a single layer on a foil- or parchment-lined baking sheet. Roast for 30-40 minutes, flipping halfway through, until the beets become tender and slightly caramelized. Allow them to cool a little before using.
2. Prepare the Dressing:
While beets roast, whisk together the remaining tablespoon of olive oil, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper in a small bowl. Set aside.
3. Assemble the Salad:
Arrange the arugula (or mixed greens) on a large serving platter or bowl. Layer the roasted beets and orange segments evenly over the greens. Sprinkle with pomegranate seeds, chopped walnuts, pumpkin seeds, and crumbled goat cheese.
4. Dress and Serve:
Drizzle the dressing over the salad. Toss gently to combine if you like, or serve as is. Add freshly cracked black pepper on top if desired. Serve immediately and enjoy the fresh, vibrant flavors!
Can I Use Pre-Cooked or Canned Beets Instead of Roasting?
Yes! Pre-cooked or canned beets work well — just drain and pat them dry before adding to the salad. This saves time but may be slightly less flavorful than roasting fresh beets yourself.
Can I Make This Salad Ahead of Time?
You can prepare the roasted beets and dressing a day in advance and keep them refrigerated. Assemble the salad and add fresh ingredients right before serving to keep the greens crisp and vibrant.
What Can I Substitute for Goat Cheese?
If you prefer, use feta, ricotta salata, or a vegan cheese alternative. You can also omit the cheese altogether for a dairy-free version.
How Should I Store Leftovers?
Keep any leftover salad components separately in airtight containers in the fridge for up to 3 days. Store dressing on the side and toss everything together fresh when ready to eat.