Orange & Beet Salad

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.

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

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 ½ inches of stem. Wrap the beet loosely in aluminum foil with a splash of water to steam slightly while it roasts.

Cooking

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.

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.

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.

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.

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.

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

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