Orange Beet Salad is a salad that is both a bit sweet and savory. Roasted earthy beets are combined with fresh oranges in a slightly sweet orange vinaigrette that has a touch of honey and fresh orange juice. Some lightly sweetened ricotta is a good addition and some crushed pistachio nuts add a nice salty crunch. This easy salad would be perfect for a light lunch. It would also be a colorful addition for your next dinner party.
Orange Beet Salad is a salad that could either be a meal on it’s own or a side dish.
If you like beets in salads, make sure to check out this Beet Salad recipe. Oranges are also a great addition to a savory salad. Quinoa Citrus Salad is another option that you may want to try. Beet Hummus is another easy recipe to try if you are a beet lover.
If you want to try some other salad ideas that have fruit added, check out Apple Walnut Salad, Feta Peach Arugula Salad and Strawberry Blue Cheese Salad.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- If you want to add some extra color to your salad, try to find Blood Oranges or Cara Cara oranges. They are both sweet oranges that have a colorful pink flesh. Read Which Types of Oranges are Best for Juicing, Snacking and Baking.
- If you are peeling red beets and slicing them, plastic gloves will save your hands from turning color from the beet juice.
- This salad has a combination of red beets and gold beets. Red beets have an earthy flavor while golden beets are a bit sweeter and pair well with a sweet dressing.
SPECIAL EQUIPMENT NEEDED:
- Vegetable Peeler: To peel the beets smoothly and efficiently.
- Chef’s Knife: A sharp knife is essential for cutting the beets into uniform cubes, chopping the pistachios, and slicing the oranges.
- Cutting Board: Preferably a large one, to provide ample space for chopping and slicing ingredients.
- Mixing Bowls: You will need two bowls . A large bowl is needed for mixing the salad ingredients and another smaller bowl is needed for whisking together the dressing.
- Measuring Cups and Spoons: For accurately measuring ingredients like olive oil, honey, and the components of the dressing.
- Baking Sheet or sheet pan: For roasting the beets in the oven.
- Aluminum Foil or Parchment Paper: To line the baking sheet for easy cleanup.
- Whisk or Fork: To emulsify the dressing ingredients together.
- Citrus Juicer (optional): If you are using fresh oranges, a juicer can make it easier to extract the juice for the dressing.
SUBSTITUTIONS:
- Mandarin orange sections were used in this orange beet salad recipe. They are small oranges that are usually sweeter and have less acid than large oranges. If you cannot locate them a good substitute would be clementines. Clementines are a seedless version of Mandarin oranges that are more widely available.
- Avocado oil or grapeseed oil can be used instead of olive oil in both the roasting of the beets and the dressing.
- Substitute creamy goat cheese or salty feta cheese for a tangier flavor than the ricotta cheese.
- Maple syrup or agave nectar are great substitutions for the honey.
- Sea salt or Himalayan pink salt can be used in equal amounts as the kosher salt.
- Substitute chopped almonds, walnuts, or pecans for the pistachio nuts.
- Substitute red wine vinegar, balsamic vinegar or white wine vinegar for the apple cider vinegar. You could also use fresh lemon juice.
- Substitute the Dijon mustard with honey mustard for a sweeter flavor, or yellow mustard for a milder taste.
HOW TO STORE ORANGE BEET SALAD:
- The salad should keep well for about 2-3 days in the refrigerator. Place any leftover salad in an airtight container.
- Freezing the Orange Beet Salad is not recommended. The ingredients in this salad, particularly the fresh components like ricotta cheese, orange slices, and the dressing, do not fare well in the freezer.
Preheat the oven to 400 degrees. Place the beets onto a large baking sheet. Add the olive oil, salt and pepper. Combine well. Roast for 30 – 35 minutes until they are just tender, stirring them halfway through the cooking time.
In a small bowl, combine the ricotta cheese and honey. Whisk them together so that they are fully combined and fluffy.
In a small bowl, combine the orange juice, cider vinegar, honey. Dijon mustard, olive oil, salt and pepper.
Place the beets into a large bowl. Add the orange sections to the beets.
Place the salad onto individual plates or a large serving platter. Add dollops of the ricotta cheese to the salad and sprinkle with the chopped pistachio nuts.
Orange Beet Salad
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Ingredients
- SALAD:
- 5 cups beets, peeled and cut into 1 ½ inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 1 tablespoon honey
- 1 cup orange sections or small slices
- ¼ cup pistachio nuts, chopped
- DRESSING:
- 1 tablespoon fresh squeezed orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Preheat the oven to 400 degrees
Place the beets onto a large baking sheet.
Add the olive oil, salt and pepper. Combine well.
Roast for 30 – 35 minutes until they are just tender, stirring them halfway through the cooking time.
Place the beets into a large bowl.
Add the orange sections to the beets.
In a small bowl, combine the ricotta cheese and honey. Whisk them together so that they are fully combined and fluffy.
In a small bowl, combine the orange juice, cider vinegar, honey. Dijon mustard, olive oil, salt and pepper.
Pour the dressing over the beet mixture. Combine well.
Place the salad onto individual plates or a large serving platter.
Add dollops of the ricotta cheese to the salad and sprinkle with the chopped pistachio nuts. You could also garnish the salad with some orange zest.
