Roasted Beet and Orange Salad with Arugula and Walnuts

Roasted beets and oranges create a useful contrast of earthy, sweet, and bright flavors. Peppery arugula keeps the salad from feeling heavy, while walnuts add crunch. The best assembly order protects those textures: roast and cool the beets first, prepare the citrus, and dress the greens only shortly before serving.

Roast and handle the beets neatly

Keep beet sizes similar so they finish together. Roast until a thin knife slides into the thickest part with little resistance, then cool until comfortable to handle. The skins often rub away more easily while the beets are still slightly warm; gloves or a paper towel help keep hands and boards from staining. Cut them on a separate board before combining with the greens.

Cut oranges over a bowl to catch juice, which can be whisked into the dressing. If using segments, remove the bitter white pith and any seeds. Toast the walnuts in a dry skillet until fragrant, then cool them before adding so they stay crisp. Keep the beets and citrus separate until plating if you want the arugula to retain its color.

Assemble just before eating

Dress the arugula lightly and arrange the beets and oranges on top, then scatter walnuts last. A savory tart makes a natural companion; the mushroom galette with thyme offers a warm, flaky contrast. Leftover beets keep well refrigerated on their own, so store them separately from dressed greens.

Vagner Carvalho

Roasted Beet and Orange Salad with Arugula and Walnuts

Roasted beets bring sweetness and a tender texture to a salad of peppery arugula and bright orange pieces. Walnuts add crunch and a little goat cheese makes the dressing feel rounded.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Cooling 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean-inspired

Calories: 235

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb (450 g) medium beets, scrubbed and trimmed
• 2 medium oranges
• 4 packed cups (100 g) arugula, washed and dried
• 1/4 cup (30 g) chopped walnuts
• 2 oz (55 g) soft goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons water for roasting

Equipment

• Small covered baking dish, sharp knife and mixing bowl

Method

 

1. Heat oven to 400°F (200°C). Put beets in a small baking dish with the water. Cover tightly with a lid or foil. Roast 45–60 minutes, until a small knife slips easily into the center. Large beets may need longer.
2. Let beets cool until safe to handle, about 20 minutes. Rub off skins with a paper towel or peel carefully, then cut into wedges. Protect the counter because beet juice stains.
3. Cut a thin slice from each end of the oranges. Remove peel and white pith with a knife, then cut segments or bite-size pieces, catching any juice in a bowl. Remove seeds.
4. Whisk 1 tablespoon collected orange juice with oil, vinegar, mustard, salt and pepper. If there is little juice, use 1 tablespoon water instead.
5. Lightly toss arugula with half the dressing. Arrange beets and oranges over the leaves, add walnuts and goat cheese, then spoon over remaining dressing. Avoid vigorously tossing everything together if you want the cheese to stay pale.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the salad with dressing, walnuts and cheese.