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    Home Β» Recipes Β» Vegan Salads

    Orange & Beet Salad

    Published: May 17, 2024 Β· Modified: May 15, 2025 Β· by Puja Verma

    Jump to Recipe Print Recipe

    This orange and beet salad combines fresh ingredients for a quick, nutritious, vibrant meal. Roasted beets, segmented oranges, vegan feta, red onions, and candied pecans are served on a bed of arugula. Pair it with maple Dijon vinaigrette for a bright, summery flavor.

    Orange beet salad on a serving plate alongside utensils, a small pitcher filled with dressing, and a small bowl of pecans.

    If you want a simple, no-fuss side dish, you need to try this orange and beet salad! It comes together with minimal ingredients yet feels extra gourmet. For another easy, flavor-packed recipe, check out my strawberry goat cheese salad.

    Why I love this recipe

    This orange and beet salad is my go-to recipe in the summer since it’s so quick to prepare. With just a few key ingredients like juicy navel oranges, earthy beets, and sharp red onions, it delivers a burst of fresh flavors and textures.

    Simply roast the beets, then toss everything into a serving bowl with maple Dijon vinaigrette. It’s incredibly budget-friendly, requiring fruits and veggies that are affordable and nourishing. This salad is also perfect for families or gatherings, as it scales up easily for larger portions.

    Ingredient notes

    Orange beet salad ingredients laid out with labels.
    Note: Image does not contain the dressing or seasonings.

    Here’s a breakdown of everything you’ll need for this orange and beet salad:

    • Arugula: Adds a peppery, slightly bitter flavor that complements the sweetness of the beets and oranges. Look for it in the produce aisle next to the spring mix or at your local farmer’s market.
    • Beet: Bring a sweet, earthy flavor that makes the salad more hearty and filling. You can use any color you have or prefer.
    • Navel oranges: Give the salad a sweet, juicy, and tangy flavor, providing a refreshing burst that cuts through the beets’ earthiness.
    • Red onions: Thinly sliced red onions offer a sharp bite that balances the sweetness of the other ingredients. They also add an extra pop of color and some crunch.
    • Olive oil: I use extra virgin olive oil to roast the beets, giving them more flavor and helping them caramelize.
    • Vegan feta cheese: Vegan feta adds a tangy, creamy texture and salty flavor. I use Follow Your Heart, but you can choose your favorite brand.
    • Candied pecans: Candied pecans add a sweet, toasty crunch that pairs well with the soft textures of the roasted beets.
    • Maple Dijon vinaigrette: I prefer maple Dijon vinaigrette to pair with the earthy and sweet ingredients. It creates a complex flavor profile that ties the salad together.

    Substitutions

    • Greens: Baby spinach, spring mix, or green lettuce all work if the arugula is too peppery.
    • Beets: Carrots can be roasted as a substitute for beets. They will add a sweeter taste but a similar texture to the salad.
    • Oranges: Blood oranges provide a similar texture with a deeper, slightly raspberry-like flavor and a beautiful color twist.
    • Red onions: You can use shallots for a milder, less intense onion flavor.
    • Olive oil: Avocado oil also works for a more neutral flavor.
    • Cheese options: Vegan goat cheese can be used for a similar creamy texture.
    • Candied nuts: You could also use candied walnuts for a more robust nutty flavor. Or use any preferred nuts.
    • Dressing: If you don’t like or have maple Dijon vinaigrette, try my orange ginger dressing, cilantro lime vinaigrette, or creamy balsamic dressing.

    How to make

    This orange and beet salad is so simple to throw together any night of the week! Just follow my tips and tricks for the best results.

    Preparation

    Start by preheating your oven to 400 degrees Fahrenheit. Next, thoroughly wash the beet and trim off the top, leaving about 1 Β½ inches of stem. Wrap the beet loosely in aluminum foil with a splash of water to steam slightly while it roasts.

    Cooking

    A whole beet attached with a 1.5" stem wrapped in an aluminum foil.

    Step 1
    Place the wrapped beet on a baking sheet and roast it in the oven for 50-60 minutes until it’s fork-tender. Roasting beets intensify their sweetness and caramelization, which makes them the flavor centerpiece of this salad.

    Peeled and sliced orange over a cutting board.

    Step 2
    Prepare your orange segments by using a sharp knife to peel the orange deeply enough to remove the bitter white pith. Slice the orange in circular shapes, wedges or segments.

    A roasted and sliced beet on parchment paper.

    Step 3
    After roasting, allow the beet to cool for 10 minutes before peeling. Peel the skin off under cold running water, which helps the skin slide off easily without staining your hands. Slice the cooled beet into wedges.

    Orange and beet salad on a serving plate.

    Step 4
    Assemble the salad by layering arugula, sliced beet, sliced oranges, and thinly sliced red onions on a serving platter. Drizzle with extra virgin olive oil and sprinkle with salt and crushed peppercorns.

    Orange and beet salad drizzled with maple dijon vinaigrette.

    Step 5
    Top your orange and beet salad with crumbled vegan feta cheese and candied pecans. Finish it off with a generous drizzle of maple Dijon vinaigrette just before serving.

    Expert tip

    To make the best orange and beet salad, it comes down to the beet preparation. Roasting beets at the right temperature brings out a sweet, deep flavor that contrasts perfectly with the fresh, tangy burst of orange segments.

    Be patient with roasting your beets, as it makes a huge difference. For an extra crispy texture and caramelized flavor, you can also peel and cut the beet into cubes before roasting it.

    Serving suggestions

    This orange and beet salad pairs perfectly with baked tofu or tempeh, veggie burgers, vegan baked pasta, or cilantro lime pasta salad, providing a light, refreshing contrast.

    For a healthy and light meal, try serving it alongside chickpea soup, vegan mushroom soup, or vegan asparagus soup.

    Orange and beet salad on a serving plate alongside utensils.

    Cooking tips

    Peel oranges properly: Carefully remove all traces of the white pith using a pairing knife. This step helps prevent bitter flavors that can overshadow the sweet citrus notes.

    Chill the salad: Allow the salad to chill for 10-15 minutes in the refrigerator before serving to enhance the flavors and provide a refreshing taste.

    Slice the onions thinly: Thinly slice the red onions so they add a hint of sharpness without overpowering the other flavors. This also helps them integrate better into the salad.

    Frequently asked questions

    How do I know when beets are perfectly roasted?

    Beets are perfectly roasted when they can be easily pierced with a fork or knife, which generally takes about 50-60 minutes at 400 degrees Fahrenheit.

    How can I prevent the arugula in the salad from wilting?

    Keep the arugula separate and assemble the salad just before serving. Also, ensure the roasted beets and sliced orange are at room temperature or slightly chilled.

    Can I make this salad ahead of time?

    Yes, you can prepare the components like roasted beets, sliced onions, and dressing ahead of time and store them separately in the fridge. Assemble the salad just before serving to keep the ingredients fresh.

    Orange and beet salad in a serving platter along side a small pitcher of maple dijon vinaigrette.

    Storing & Reheating

    This orange and beet salad is ideally served immediately but can also be stored for short periods. Before storing any leftovers, make sure the salad components are cool.

    Fridge
    To store the salad in the fridge, place it in an airtight glass container. It should keep well for up to 2 days when stored this way, but it’s best consumed as soon as possible.

    Freezer
    I don’t recommend freezing this orange and beet salad. The textures of fresh salad components like arugula, beets, and oranges will become soggy and unappetizing once thawed.

    More vegan salads

    • Beet and orange salad served on a platter with garnishing.
      Pickled Beet Salad with Clementine Orange
    • Assorted veggies in 2 layered serving plates with dressing in a mason jar.
      Roasted Beets and Fennel Salad with Maple Dijon Vinaigrette
    • A serving platter with watermelon cucumber salad served with basil and feta.
      Watermelon Cucumber Salad with Basil and Feta
    • Kale salad with chickpeas, avocado slices, shredded carrots in a serving bowl with side of apple slices, chickpeas and dressing.
      Best Chickpea Apple Kale Salad with Avocado and Beet
    Orange and beet salad on a serving plate alongside utensils.

    Orange and Beet Salad

    5 from 1 vote
    Prep Time: 1 hour hr 10 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Serving Size: 1
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This refreshing and no-fuss orange beet salad is perfect for summer gatherings. Featuring juicy navel oranges, earthy beets, and sharp red onions - These deliver a burst of fresh flavors and textures. It comes together with a few healthy ingredients, and it feels extra gourmet.

    INGREDIENTS
      

    Orange Beet Salad

    • 1 cup arugula
    • 1 whole beet
    • 1 whole navel orange
    • β…“ cup red onions thinly sliced

    Seasoning

    • 1 tablespoon olive oil extra virgin
    • ΒΌ teaspoon salt
    • crushed peppercorn

    Garnish

    • vegan feta cheese
    • candied pecans or any preferred nuts

    Dressing

    • 1-2 tablespoon maple dijon vinaigrette

    METHOD
     

    • Preheat oven to 400˚F
    • Chop off the leafy tops stems of the beets (leave 1.5" of the stem intact). Wash thoroughly and loosely wrap it in an aluminum foil with a tablespoon of water.
    • Place the wrapped beets on a rimmed baking sheet, and bake for 50 to 60 minutes or till beets are fork tender. Time will vary depending on the size of the beets.
    • Meanwhile, carefully peel the orange deep enough to remove the pith (too bitter), and slice it in any which way you prefer. I use a pairing knife to peel and slice.
      Note: If you are using an orange with seeds, then make sure to remove the seeds.
    • Once the beets are ready - Remove them from the oven and let them cool down for 10 minutes before carefully removing the foil and set aside to cool off completely.
      Note: You can place them in the fridge to let them cool off quicker.
    • When they are cool enough to touch, then start removing the peel by sliding it off under cold running water. Then slice of the beets into whichever way you prefer.

    To assemble the salad

    • Place the arugula on a large platter or in a large bowl. Top with roasted beets, orange , and red onion.
    • Then drizzle with olive oil, salt and pepper.
    • Next, garnish with vegan feta cheese and nuts.
    • Drizzle over your favorite dressing before serving. I like to use the my maple dijon vinaigrette.

    NOTES

    Peel oranges properly: Carefully remove all traces of the white pith. This step helps prevent bitter flavors that can overshadow the sweet citrus notes.
    Chill the salad: Allow the salad to chill for 10-15 minutes in the refrigerator before serving to enhance the flavors and provide a refreshing taste.
    Slice the onions thinly: Thinly slice the red onions so they add a hint of sharpness without overpowering the other flavors. This also helps them integrate better into the salad.

    NUTRITION

    Calories: 151kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 590mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 0.5mg
    Course: Main Course, Salad, Side Dish
    Cuisine: All, American
    Keyword: orange and beet salad, orange beet salad
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    Puja from Green Heart Love

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