Roasted Beets with Oranges
Roasted Beets with Oranges: A Bright, Earthy Salad for Every Season
There’s something beautifully simple yet striking about roasted beets with oranges. The ruby tones of roasted beets paired with the bright glow of fresh orange slices create a dish that’s stunning. This salad is a perfect balance of earthy sweetness, citrusy brightness, and natural freshness — a combination that feels both comforting and refreshing.
Roasting the beets brings out their natural sugars, transforming them from firm and earthy to tender and caramelized. To prepare, start by trimming the tops and roots of your beets, then wrap them in foil and roast at 400°F for about 45–60 minutes, depending on their size. Once they’re tender, allow them to cool slightly before slipping off their skins — they’ll peel away easily by hand or with a paper towel.
While the beets roast, segment a few juicy oranges. Navel, Cara Cara, or even blood oranges add a wonderful pop of color and sweetness. Combine the sliced beets and oranges in a serving bowl or platter, alternating colors for a gorgeous presentation.
For the dressing, whisk together olive oil, a touch of honey, Dijon mustard, and freshly squeezed orange juice. A splash of red wine vinegar or balsamic adds depth, while a pinch of salt and cracked black pepper ties it all together. Drizzle the vinaigrette over the beets and oranges, then top with a scattering of fresh herbs — mint, parsley, or basil all work beautifully. Crumbled goat cheese or toasted pistachios add a lovely finishing touch for extra texture and flavor.
This dish is delicious served chilled or room temperature. Making it a versatile side for weeknight dinners, holiday feasts, or picnic spreads. With just a few simple ingredients, nature provides everything you need for a colorful, nourishing, and completely satisfying salad.
Roasted Beets with Oranges
Ingredients
- 10 Beets-trimmed
- 1/4 Cup OlIve oil
- Salt and pepper
- 4 Oranges-mixed Cara Cara, navel, blood orange
- 3 Tbsp White wine vinegar
- Fresh chives-garnish
Instructions
- Preheat oven to 400'. In a large sheet of place beets, drizzle with 1 tablespoon of oil and season with salt and pepper. Bring foil edges together and fold into a packet. Leave rom to steam to circulate. Place on a baking sheet or directly on the oven rack.
- Roast for 45 minutes until beets pierce easily with a knife. Let the beets cool slightly. Rub the beets with a paper towel and the peel should easily come off.
- Cut the beets into wedges and set aside.
- Trim the bottoms and tops of the oranges. Cut off the peel and pith of the oranges. Slice the oranges 1/4" thick and remove any seeds.
- Combine the beets and oranges on a serving platter. Drizzle with the vinegar and remaining oil. Season with salt and pepper, then top with chives.