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Elegant Roasted Beet and Orange Salad

Elegant Roasted Beet and Orange Salad - featured image

A simple yet elegant salad combining roasted beets and fresh oranges with a light dressing, perfect for Passover or any special occasion.

Ingredients

Scale
  • 4 medium-sized fresh beets, washed and trimmed
  • 2 large navel oranges, peeled and sliced thinly
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup (optional)
  • 2 tablespoons chopped fresh mint or parsley
  • Salt and pepper to taste
  • ¼ cup toasted walnuts or pistachios (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and trim the beet greens. Wrap each beet individually in aluminum foil.
  3. Place wrapped beets on a roasting pan and roast for 40-45 minutes until a fork pierces easily.
  4. Let the beets cool for 10 minutes, then rub off the skins with your hands or a paper towel.
  5. Slice the beets into ¼-inch thick rounds or wedges.
  6. Peel the oranges with a sharp knife, removing all white pith, and slice into thin rounds or half-moons.
  7. In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper until emulsified.
  8. In a large bowl, gently toss the beets, orange slices, and fresh herbs.
  9. Drizzle the dressing on top and toss lightly to coat evenly.
  10. Sprinkle toasted nuts over the salad just before serving, if using.
  11. Serve immediately or chill for 15-20 minutes to let flavors meld. Bring to room temperature before serving if chilled.

Notes

Wrap beets in foil to keep them moist while roasting. Peeling is easier when beets are warm. Use fresh herbs for best flavor. Nuts add crunch but can be omitted or substituted with pumpkin seeds for nut-free version. Salad can be made a day ahead and stored in the refrigerator; bring to room temperature before serving.

Nutrition

Keywords: roasted beet salad, orange salad, Passover salad, easy salad recipe, healthy salad, roasted vegetables, citrus salad