Beetroot orange walnut salad
Beetroot Orange Walnut Salad
This salad combines the sweetness of roasted beets, the brightness of fresh oranges, and the crunch of toasted walnuts, all tied together with a light citrus-honey dressing. It’s colorful, nutrient-rich, and works beautifully as a starter, side, or light lunch.
⏱ Time
Prep: 15 minutes
Cook: 30–40 minutes (if roasting beets)
Total: 45–55 minutes
Ingredients
For the Salad:
3 medium beets (red or golden), roasted or boiled, peeled & sliced
2 medium oranges, peeled & segmented
½ small red onion, thinly sliced (optional, for sharpness)
½ cup walnuts, toasted
2 cups arugula or mixed greens
¼ cup crumbled feta or goat cheese (optional)
For the Dressing:
3 tbsp olive oil
1 tbsp fresh orange juice
1 tsp lemon juice
1 tsp honey (or maple syrup)
1 tsp Dijon mustard
Salt & black pepper, to taste
Instructions
1. Cook the Beets:
Roast: Wrap beets in foil, bake at 400°F (200°C) for 35–40 minutes until tender, then peel and slice.
OR boil: Simmer whole beets in salted water 30–40 minutes, peel, and slice
2. Prepare Dressing:
In a small bowl, whisk olive oil, orange juice, lemon juice, honey, mustard, salt, and pepper.
3. Assemble Salad:
Place arugula/greens on a platter.
Top with beet slices, orange segments, and red onion.
Sprinkle with toasted walnuts and cheese (if using).
Drizzle with dressing and toss lightly.
Notes & Tips
Use golden beets for a milder, sweeter flavor (or mix with red for color contrast).
Swap walnuts with pecans or pistachios.
Add avocado slices for creaminess.
For a more Mediterranean twist, sprinkle with fresh mint or dill.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes—prep beets and dressing in advance. Assemble just before serving.
Q: Can I use canned or pre-cooked beets?
Absolutely—saves time and works well in this salad.
Q: Is this vegan-friendly?
Yes—just skip the feta/goat cheese or use plant-based cheese.
Nutrition information
Calories: ~280
Protein: 6g
Carbs: 26g
Fat: 18g
Fiber: 6g