Roasted Beet Salad with Orange and Walnuts Recipe
This French-inspired salad combines the sweetness of roasted beets with juicy orange and crunchy walnuts. In France, salads like this often appear in winter as a colorful accent on the plate, when fresh vegetables are less abundant. It’s a great starter for dinner or a light supper with a slice of good bread.
Roasted beets, juicy orange and crunchy walnuts create a balance of sweetness, acidity and texture that feels both elegant and comforting, just like classic French bistro salads.
Chef's tips
If you want more intense flavor, roast the beets a bit longer until they caramelize slightly. For cleaner orange segments, cut off the peel and pith with a knife and then cut between the membranes.
How to serve
Serve on a large platter so the colors are visible, with extra walnuts and a wedge of orange on the side. It pairs well with grilled fish, roast chicken or a simple omelette.
Ingredients
- beetroot medium, raw - 4 pieces
- orange juicy - 2 pieces
- walnuts roughly chopped - 40 g
- arugula or another salad mix - 50 g
- goat cheese soft or semi-hard, crumbled - 80 g
- olive oil - 3 tablespoons
- balsamic vinegar - 1.5 tablespoons
- honey runny - 1 teaspoon
- Dijon mustard - 0.5 teaspoons
- salt for seasoning the beets and the dressing
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Wash the beets but do not peel them. Wrap each beet separately in a piece of aluminum foil, first drizzling it with a little olive oil and a pinch of salt.
- Place the wrapped beets on a baking tray and roast for 40–50 minutes, until tender – check by inserting a knife or fork into the thickest part. After baking, set aside to cool slightly.
- Toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring often, until they become fragrant and lightly golden. Set aside to cool.
- Peel the oranges, remove the white pith and cut into segments, trying to catch the juice that runs out – you’ll use it for the dressing.
- When the beets are warm but not hot, peel them (the skin should come off easily) and cut into slices or larger cubes.
- In a small bowl, mix the olive oil, balsamic vinegar, honey, mustard, a pinch of salt, pepper and 1–2 tablespoons of the orange juice collected while cutting. Whisk until the dressing is smooth.
- Spread the arugula on a large plate or platter. Arrange the beet and orange pieces on top.
- Sprinkle everything with crumbled goat cheese and toasted walnuts.
- Drizzle the salad with the balsamic dressing just before serving. Taste and, if needed, season with additional salt or pepper.
Storage
Store any leftover salad in the fridge in an airtight container and eat within 1 day; the greens will soften over time, so it’s best to keep the dressing separate if you plan ahead.
This salad is my go-to when I want something simple but impressive. The ingredients are basic, yet together they always feel a bit festive.
