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roasted-beet-salad-with-orange-vinaigrette-recipe

Roasted Beet Salad with Orange Vinaigrette

A refreshing and colorful salad featuring roasted beets and a zesty orange vinaigrette.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Salad

  • 4 medium beets trimmed and scrubbed
  • 1 cup arugula
  • ¼ cup goat cheese crumbled
  • ¼ cup walnuts toasted

Orange Vinaigrette

  • ¼ cup orange juice freshly squeezed
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • to taste salt and pepper

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Wrap beets in aluminum foil and place on a baking sheet. Roast for 45 minutes or until tender. Let cool, then peel and slice.
  3. In a mixing bowl, whisk together orange juice, olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
  4. In a large bowl, combine roasted beets, arugula, goat cheese, and walnuts. Drizzle with orange vinaigrette and toss gently to combine.
  5. Serve immediately.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 400mg | Fiber: 4g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Beet Salad, Orange Vinaigrette
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