Beet-Orange Salad Recipe

This Beet-Orange Salad Recipe is a vibrant and earthy recipe, which features tender beets and juicy blood oranges. It’s a refreshing winter salad, ready in about 45 minutes.

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Beet-Orange Salad Recipe Ingredients

• 1 pound fresh beets (red or golden), scrubbed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped fresh chives or scallions
• Kosher salt and freshly ground black pepper
• 1 bunch fresh arugula (washed and dried)
• 2 blood oranges (or cara cara/navel oranges)

How To Make Beet-Orange Salad Recipe

1. Cook the beets: Place the scrubbed beets in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until the beets are tender when pierced with a knife, about 30 to 40 minutes (depending on size).
2. Peel and slice: Drain the beets and let them cool slightly until they can be handled. Using a paper towel or wearing gloves (to prevent staining), rub the skins off; they should slip off easily. Slice the peeled beets into wedges or rounds.
3. Segment the oranges: While the beets cool, cut the tops and bottoms off the blood oranges. Stand the fruit upright and slice off the peel and white pith, following the curve of the fruit. Slice between the membranes to release the segments.
4. Dress the beets: In a large serving bowl, toss the warm beet wedges with the olive oil, sherry vinegar, chopped chives (or scallions), and a generous pinch of salt and pepper. Letting them marinate while warm helps them absorb the dressing.
5. Assemble: Just before serving, add the fresh arugula and the orange segments to the bowl. Toss gently to combine so the arugula is lightly coated but not wilted.

Recipe Tips

• Roasting vs. Boiling: While this recipe calls for boiling, you can roast the beets wrapped in foil at 400°F for 45-60 minutes for a sweeter, concentrated flavor.
• Segmenting Oranges: Removing the white pith (supreming) is crucial. The pith is bitter and ruins the delicate texture of the salad.
• Sherry Vinegar: This vinegar has a distinct nutty, complex flavor that pairs perfectly with beets. If you don’t have it, Champagne vinegar or white balsamic are the next best substitutes.
• Handling Beets: Red beets stain everything. Use a glass or metal bowl (avoid plastic) and wear kitchen gloves when peeling to keep your hands from turning pink for days.
• Serving Temperature: This salad is excellent served with the beets slightly warm, or completely chilled.

What To Serve With Beet-Orange Salad Recipe

This salad works as a light lunch or a colorful side dish.

• Goat Cheese: Crumbled goat cheese or feta is the classic pairing for beets.
• Toasted Walnuts: For a crunchy texture.
• Grilled Chicken: To make it a full meal.
• Quiche: A slice of spinach quiche goes lovely with the acidity of this salad.

How To Store Beet-Orange Salad Recipe

• Refrigerate: If the salad is already tossed with arugula, it does not store well as the greens will wilt immediately.
• Meal Prep: To make ahead, store the cooked, dressed beets in one container and the orange segments/arugula in separate containers. Toss together right before eating.
• Beets Only: The dressed beets (without greens) keep well in the fridge for up to 5 days.

Beet-Orange Salad Recipe Nutrition Facts

• Calories: 180
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrates: 14g
• Dietary Fiber: 4g
• Sugar: 9g
• Protein: 2g

Nutrition information is estimated per serving (based on 4 servings).

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