Name: Orange Beet Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: Roasted beets, peeled and sliced; Navel oranges, peeled and sliced; Thin red onion slices; Crumbled feta or goat cheese; Chopped toasted walnuts or pistachios; Micro-greens or chopped fresh parsley or basil; 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; 2 tablespoons fresh orange juice; 1 teaspoon honey; 1/2 teaspoon Dijon mustard; Salt and pepper, to taste

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This orange beet salad is a refreshing mix of earthy roasted beets, bright citrus, salty cheese, and crunchy nuts. I love how the flavors balance each other and how vibrant the dish looks on the table. It’s simple, quick, and perfect as a side dish or a light, nourishing meal.

Why You’ll Love This Recipe

I enjoy how this salad feels both elegant and effortless. The natural sweetness of the beets pairs wonderfully with juicy orange slices, while the cheese and nuts give each bite a mix of creaminess and crunch. The citrus-honey dressing adds a bright, zesty touch that brings everything together. It’s a dish I can prepare quickly but still feel great serving to others.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Salad

Roasted beets, peeled and sliced
Navel oranges, peeled and sliced
Thin red onion slices
Crumbled feta or goat cheese
Chopped toasted walnuts or pistachios
Micro-greens or chopped fresh parsley or basil

For the Dressing

Extra-virgin olive oil
Apple cider vinegar
Fresh orange juice
Honey
Dijon mustard
Salt and pepper

Directions

Lay the sliced beets and orange segments on a serving plate.
Add the red onion slices, sprinkle the cheese over the top, and finish with nuts and micro-greens or herbs.
Combine the olive oil, vinegar, orange juice, honey, mustard, salt, and pepper in a jar and shake until well combined.
Drizzle the dressing over the salad right before serving.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 15 minutes (using pre-roasted beets)
Total time: 15 minutes

Variations

I sometimes use goat cheese for a tangier, creamier option.
Pistachios add a sweeter crunch if I don’t use walnuts.
Fresh basil gives the salad a more aromatic flavor when I prefer herbs over micro-greens.
Blood oranges or cara cara oranges bring extra color and sweetness.

Storage/Reheating

I store the components separately if preparing ahead. The roasted beets keep in the fridge for up to 5 days. The dressing lasts about 3 days when refrigerated. I assemble and dress the salad right before serving so everything stays fresh and crisp.

FAQs

Can I use pre-cooked beets instead of roasting them?

Yes, I often use vacuum-packed cooked beets when I want to save time, and they work well in this salad.

Can I make the dressing ahead of time?

Yes, I can prepare it a few days ahead and store it in the fridge.

What can I use instead of walnuts?

I like swapping them for pistachios, almonds, or leaving out nuts entirely if needed.

Can I make this salad dairy-free?

Yes, I can omit the cheese or use a dairy-free substitute.

Can this salad be meal-prepped?

Yes, as long as I keep the ingredients separate and assemble just before serving to maintain freshness.

Conclusion

I love how bright, flavorful, and satisfying this orange beet salad is. It’s quick to prepare, easy to personalize, and always feels fresh and uplifting. It’s the kind of simple, colorful dish I come back to whenever I want something healthy and delicious without much effort.