Roasted Beet and Orange Salad with Bright Citrus Vinaigrette

This Roasted Beet and Orange Salad with a bright Citrus Vinaigrette is an elegant, seasonal salad perfect for fall and winter. Vibrant roasted beets, juicy orange segments, creamy goat cheese and crunchy toasted hazelnuts combine for a pleasing balance of flavors and textures. Serve it as a starter at a dinner party or enjoy it as a light lunch or side.

The sweetness and earthiness of roasted beets pair beautifully with citrus. The citrus vinaigrette brightens the dish while a touch of honey balances acidity. Toasted hazelnuts add a toasty crunch and goat cheese adds a creamy, tangy element that brings everything together. This salad is colorful, nutritious and presents beautifully on the plate.

How to Make It

Below is an overview of the ingredients and the steps to prepare this beet and orange salad. The recipe is straightforward but does require a little time for roasting. You can roast the beets and hazelnuts ahead of time to save day-of prep.

Ingredients Overview

• Mixed spring greens (baby spinach works well)
• Oranges (Cara Cara, Navel or blood oranges are all good options)
• Beets (red or golden; roast fresh beets or use pre-cooked)
• Hazelnuts (toast raw hazelnuts to enhance flavor and remove skins)
• Goat cheese (or substitute feta)
• Fresh lemon juice
• Fresh orange juice
• Extra virgin olive oil
• Honey or maple syrup
• Salt and freshly ground black pepper

Steps Overview

How to Roast Beets

Roasting beets concentrates their sweetness and softens their texture. Preheat the oven to 400°F (200°C). Trim the beet tops and roots, scrub the beets clean, and toss them briefly with a light-flavored oil. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for about 45 minutes, or until a knife slides easily into the center. Allow the foil packets to cool, then peel the skins off and cut the beets into wedges. Store roasted beets in an airtight container in the refrigerator if roasting ahead.

How to Roast Hazelnuts

Roasting hazelnuts brings out their flavor and makes it easier to remove the skins. Spread hazelnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes, stirring once halfway through. When they are lightly golden and their skins begin to split, remove from the oven and let cool briefly. Place the warm hazelnuts in a clean dish towel, fold the towel and rub gently to loosen and remove the skins. Roughly chop and set aside.

Assembling the Beet and Orange Salad

When the beets and hazelnuts are ready, wash and dry the salad greens and segment the oranges. To segment, trim a small slice from the top and bottom of each orange, remove the peel and pith, then cut along the membranes over a bowl to release the segments and catch any juice.

Arrange the greens on a platter or individual plates. Distribute roasted beet wedges and orange segments over the greens, sprinkle with toasted hazelnuts and crumble goat cheese across the salad. Finish with the citrus vinaigrette (recipe below) and toss gently, or serve the dressing on the side so guests can add their preferred amount.

Citrus Vinaigrette

To make the vinaigrette, whisk together:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons honey (or maple syrup)
• Salt and freshly ground black pepper to taste

Whisk until the dressing is emulsified. Taste and adjust seasoning or sweetness as needed. Using some of the reserved orange juice from segmenting the oranges adds extra flavor.

Serving Suggestions

This Roasted Beet and Orange Salad makes an excellent starter for special meals or a colorful side to roast chicken, lamb or salmon. It also stands alone as a light, satisfying lunch. For a variation, swap goat cheese for feta or pistachios instead of hazelnuts.

Enjoy this seasonal, bright salad whenever you want a sweet-and-savory combination with contrasting textures and bold flavor.

Recipe