Colorful and full of texture and flavor, this roasted beet and orange salad is a delicious side dish to serve alongside your favorite meals. Made with arugula and topped with feta cheese and walnuts, this vibrant salad is sure to become your favorite thing!

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Beets are one of my favorite veggies, and this salad is going to be on repeat for me this summer!

Sweet and earthy beets are served with arugula and juicy orange segments and topped with salty feta and crunchy roasted walnuts before being tossed in a honey and orange vinaigrette. This salad is vibrant in color and flavor.

Simple to make, this beet and orange salad comes together easily with a few fresh ingredients for a side salad that’s perfect to enjoy in the warmer weather.

Be sure to try my Beet Soup Recipe and Crispy Air Fryer Beet Chips too!

Beet and orange salad in a white bowl next to serving spoons.

How to make beet and orange salad

Gather your ingredients.

Preheat the oven to 400 degrees Fahrenheit. Place peeled and cut beets in a greased baking dish and cover with olive oil. Bake for 40 minutes or until tender. Remove from oven and set aside.

While the beets are roasting, place all the ingredients for the dressing in a small bowl and mix to combine.

Once the beets are done, Add the arugula to a large bowl. Pour half the dressing over the arugula and toss to coat.
Top the salad with roasted beets, oranges, walnuts, and feta cheese crumbles. Then pour the remaining dressing over the salad. Serve and enjoy.

The salad tossed together in a white bowl.

Can you make it ahead of time?

This beet and orange salad is best served as soon as it’s made so that the arugula doesn’t wilt and the oranges are super fresh and juicy. To get ahead of things, you can roast the beets a day ahead of time and keep them covered in the fridge, that way, it will take minutes to build the salad when you are ready to serve it.

Can you make it a fuller meal?

As it is, this salad makes for a refreshing and colorful side dish that will be a welcome accompaniment to any table. You can easily turn this into a full meal that’s perfect for lunch or a light dinner by adding in some protein. Cooked chicken breast works wonderfully, or add in some chickpeas for a vegetarian option.

What do you serve it with?

The sweetness and freshness of this salad work wonderfully with chicken, beef, and seafood. It’s a great option for your summer BBQs too! Try it with some of these favorites:

Arugula salad with roasted beets and sliced oranges.

Recipe Notes and Tips

Make this recipe vegan by swapping the honey in the dressing for maple syrup, and skipping the feta.
The arugula can be swapped for other greens like romaine lettuce or baby spinach.
Let the beets cool a little before tossing them with the other ingredients. If they are too hot, the arugula will wilt.

More Salad Recipes

Overhead shot of roasted beet and orange salad in a white bowl.

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5 from 2 votes

Beet and Orange Salad

Course Salad

Cuisine American

Keyword beetroot salad recipe, orange salad with beets, roasted beet salad

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 298kcal

Author Tanya

Ingredients

6 beets peeled and cut into wedges
2 tablespoons olive oil
2 cups baby arugula
3 oranges peeled and cut into segments
½ cup toasted chopped walnuts
½ cup feta cheese crumbles

Dressing

¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon orange juice
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit. Place the beets in a greased baking dish and cover with olive oil. Bake for 40 minutes or until tender. Remove from oven and set aside.
While the beets are roasting, place all the ingredients for the dressing in a small bowl and mix to combine.
Once the beets are done, Add the arugula to a large bowl. Pour half the dressing over the arugula and toss to coat.
Top the salad with roasted beets, oranges, walnuts, and feta cheese crumbles. Then pour the remaining dressing over the salad. Serve and enjoy.

Notes

This salad is best served when made.
Make this recipe vegan by swapping the honey in the dressing for maple syrup, and skip the feta.
The arugula can be swapped for other greens like romaine lettuce or baby spinach.
Let the beets cool a little before tossing with the other ingredients. If they are too hot, the arugula will wilt.
To toast walnuts – The walnut pieces can be toasted in the oven on a sheet pan or on the stovetop. To toast in the oven, lay the walnuts on a sheet pan and place them in a preheated oven of 350 degrees Fahrenheit. Toast for 8-10 minutes. To toast on the stovetop, add walnuts to a non-stick skillet and allow to toast on medium heat for 4-5 minutes.

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.