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