25-Minute Beet Orange Salad
A fresh, colorful salad combining roasted beets, juicy oranges, crunchy walnuts, and creamy feta, tossed with a tangy citrus dressing. High in fiber, protein, and heart-healthy fats, this salad is quick to assemble and perfect for a light, nutritious meal any day of the week.
Equipment
- 1 Mixing Bowl Set
- 1 Balloon Whisk
- 1 Knife Block Set
- 1 Cutting board
Ingredients
For the Salad:
- 4 oz spinach and arugula mix
- 4 medium cooked beets sliced
- 2 navel oranges peeled and sliced
- ¼ cup walnuts chopped
- 2 tbsp feta cheese
- Salt and pepper to taste
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Dressing: Start by making the dressing, which will add a zesty, balanced flavor to your salad. In a medium mixing bowl, combine 3 tablespoons of olive oil, 2 tablespoons of fresh orange juice, 1 tablespoon of red wine vinegar, and 1 tablespoon of Dijon mustard. Add ¼ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Using a balloon whisk, blend all the ingredients vigorously until the mixture becomes smooth and emulsified. Taste the dressing and adjust seasoning if needed—it should have a harmonious balance of tangy, savory, and slightly sweet notes.
- Cook and Slice the Beets: If your beets are not pre-cooked, start by rinsing them thoroughly under cold water to remove any dirt. Trim off the stems and roots. Boil or roast the beets until they are tender when pierced with a fork, usually about 20–25 minutes depending on size. Allow them to cool slightly, then carefully peel off the skins using your fingers or a small knife.Slice the beets evenly into thin, round pieces to ensure each bite has consistent texture and flavor.
- Prepare the Oranges: Peel 2 navel oranges, making sure to remove all the white pith for a sweet and clean taste. Slice each orange into even rounds or half-moons, depending on your preference. The fresh, juicy citrus slices will provide a bright contrast to the earthy beets and add natural sweetness to the salad.
- Assemble the Greens Base: In a large salad bowl or on individual serving plates, start by laying down 4 ounces of a fresh spinach and arugula mix. This leafy base adds a tender, slightly peppery flavor and provides a nutrient-rich foundation high in fiber, vitamins, and minerals. Gently toss the greens if you like an even distribution of flavor.
- Layer the Beets and Oranges: Carefully arrange the sliced beets and orange segments over the greens, alternating layers to create a visually appealing, colorful salad. This layering ensures that each forkful includes both sweet and earthy flavors, as well as a pleasing contrast in texture.
- Add the Crunch and Cream: Sprinkle ¼ cup of chopped walnuts evenly over the salad for a crunchy texture and heart-healthy fats. Next, crumble 2 tablespoons of feta cheese across the top. The creamy, tangy feta complements both the sweet oranges and the earthy beets, adding richness and depth to the overall flavor profile.
- Drizzle the Dressing: Finally, pour the prepared citrus vinaigrette evenly over the salad. Use a gentle tossing motion with salad tongs or two large spoons to coat the ingredients lightly without breaking the delicate oranges or greens. This step ensures that the flavors meld together beautifully, creating a balanced taste in every bite.
- Serve and Enjoy: Your Beet Orange Salad is now ready to enjoy. Serve immediately at room temperature for the best flavor, or chill briefly for a refreshing cold salad. This dish works perfectly as a light lunch, a side for dinner, or even as part of a meal prep plan for the week.Pro Tip: If making ahead, store the dressing separately and toss just before serving to maintain the freshness and crispness of the greens and citrus.
Notes
- Beets can be roasted or boiled: Roasting intensifies sweetness and adds a slightly smoky flavor, while boiling keeps them tender and earthy.
- Use fresh, firm oranges: For the juiciest slices and best flavor, choose navel or blood oranges.
- Mix greens gently: Over-tossing can bruise delicate spinach and arugula, so fold ingredients carefully.
- Dressing can be made ahead: Prepare the vinaigrette up to a week in advance and store in the refrigerator.
- Optional toppings: Add pomegranate seeds, pumpkin seeds, or sliced avocado for extra texture, color, and nutrients.
- Serving temperature: This salad tastes great slightly chilled or at room temperature.
