Spanish Roasted Beet and Orange Salad Recipe
This salad combines the sweetness of roasted beets with juicy orange and olive oil, reminiscent of Andalusian winter appetizers when citrus is at its best. The flavors are simple yet surprisingly elegant – a bit like a cross between beet carpaccio and a fruit salad. Perfect for a dinner with friends or as a colorful side dish for fish.
The salad showcases a classic Spanish-style pairing of sweet roasted beets and bright citrus, elevated by good olive oil and crunchy nuts. It looks impressive on the table while being very simple to prepare in advance.
Chef's tips
Use the best-quality olive oil you have, as its flavor is key in such a simple dish. Choose firm, sweet oranges and beets of similar size so the slices layer neatly. If your beets are very sweet, you can slightly reduce the honey in the dressing.
How to serve
Serve on a large platter so the colorful layers are visible, ideally at room temperature to bring out the flavors. Pair with grilled or baked fish, roast chicken, or a spread of tapas-style small plates.
Ingredients
- beets small or medium, raw - 500 g
- orange peeled, sliced or segmented - 2 pieces
- red onion thinly sliced into feathers - 0.5 pieces
- olive oil for roasting and dressing - 3 tablespoons
- white wine vinegar or apple cider vinegar - 1 tablespoon
- honey for the dressing - 1 teaspoon
- walnuts roughly chopped - 30 g
- fresh parsley finely chopped - 2 tablespoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven to 200°C. Wash the beets thoroughly, pat dry, wrap each one in a piece of aluminum foil, place on a baking tray and roast for 40–50 minutes, until tender – a fork should slide easily into the center.
- Let the roasted beets cool slightly, peel off the skin (it should come off easily) and slice thinly or cut into cubes.
- Peel the oranges, removing the peel together with the white pith, then slice them or cut out segments between the membranes so they are juicy and free of tough parts.
- In a small bowl, whisk together the olive oil, vinegar, honey, a pinch of salt and pepper until the dressing is smooth.
- On a large plate or platter, arrange the beet and orange slices, alternating them gently so they look colorful.
- Sprinkle the red onion, walnuts and parsley over the top.
- Drizzle the salad with the prepared dressing just before serving, gently moving everything with a fork so the dressing reaches most of the ingredients, but do not mix too vigorously so you don’t stain everything red.
Storage
No storage information available for this dish.
I like to roast a larger batch of beets and keep some in the fridge for quick salads like this. Just before serving, I slice the beets and oranges, add nuts and herbs, and the salad is ready in a few minutes.
