Roasted Beet and Orange Winter Salad
This roasted beet and orange winter salad pairs tender beets, juicy citrus, chickpeas, and walnuts with a maple-Dijon dressing for a colorful lunch.
By Nora Bellweather ·
Recipe
Roasted Beet and Orange Winter Salad
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1½ lb red beets, trimmed, peeled, and cut into 3/4-inch cubes
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp fine salt, divided
- ¼ tsp ground black pepper
- 2 large navel oranges
- 2 tbsp orange juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 15-oz can chickpeas, drained, rinsed, and patted dry
- 5 oz baby arugula
- ¼ small red onion, very thinly sliced
- ⅓ cup chopped toasted walnuts
Method
- 1
Heat the oven to 400°F. Line a 13-by-18-inch rimmed baking sheet with parchment paper.
- 2
Toss the beet cubes on the baking sheet with 1 tablespoon olive oil and 1/4 teaspoon salt, then spread them in a single layer with space between the pieces.
- 3
Roast for 35–45 minutes, turning the beets with a spatula after 20 minutes, until a fork slides easily into the centers and the edges look slightly wrinkled.
- 4
Let the beets cool on the baking sheet for 10–15 minutes, until just warm rather than steaming.
- 5
Meanwhile, cut the top and bottom off each orange. Stand each orange on a flat end and cut away the peel and white pith, then hold it over a bowl and cut between the membranes to release the segments. Remove any seeds.
- 6
Whisk the remaining 2 tablespoons olive oil, orange juice, vinegar, Dijon mustard, maple syrup, remaining 1/4 teaspoon salt, and black pepper in a small bowl until combined.
- 7
Toss the chickpeas with 1 tablespoon of the dressing in a medium bowl.
- 8
Arrange the arugula on a large serving platter or divide it among four plates, then scatter the dressed chickpeas and red onion over the greens.
- 9
Layer the cooled beets and orange segments over the greens without stirring them together.
- 10
Drizzle with the remaining dressing and scatter the walnuts over the top just before serving.
The story behind it
Roasted beets and fresh oranges bring plenty of color to a winter lunch. Chickpeas make this salad satisfying, while walnuts add crunch and a maple-Dijon dressing ties everything together. Roast the beets ahead, and the rest comes together in minutes.
A Winter Salad With Plenty of Contrast
Roasting concentrates the beets and gives their edges a slightly wrinkled finish. Fresh orange segments balance their earthy flavor, while arugula adds a peppery bite. Chickpeas turn the vegetables and fruit into a substantial lunch without requiring another pot on the stove.
The order of assembly matters here. Tossing everything together vigorously will turn the oranges, chickpeas, and dressing pink. That is harmless, but layering the beets over the greens keeps the individual colors distinct. Add the walnuts last so they stay crunchy.
Practical Tips and Substitutions
- Choose similar-sized beet pieces. Uneven cubes finish at different times. Give them space on the baking sheet so moisture can escape rather than collect around them.
- Use the greens you have. Baby spinach, spring mix, or chopped romaine can replace the arugula. Dry washed greens thoroughly so the dressing clings instead of running off.
- Try another citrus. Blood oranges, Cara Cara oranges, or mandarins work well. Remove seeds and as much tough white pith as practical.
- Make it nut-free. Replace the walnuts with roasted pumpkin seeds or sunflower seeds. Check packaged seeds for any relevant allergen warnings.
- Soften the onion. If raw onion tastes too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry.
Make-Ahead and Storage
Roast the beets up to 4 days ahead and refrigerate them in a covered container. The dressing also keeps for 4 days in the refrigerator; shake or whisk it before using. Prepare the orange segments up to 1 day ahead and store them separately.
For packed lunches, keep the greens, walnuts, and dressing separate from the beets and chickpeas until serving. A fully assembled, dressed salad is best eaten immediately, though leftovers can be refrigerated for up to 1 day. The greens will soften. There is no need to reheat this salad; chilled or room-temperature beets both work.
Frequently Asked Questions
Do I need to peel the beets?
For this cubed roasting method, peeling first gives the most consistent texture. A vegetable peeler works well. Use a washable cutting board, since beet juice can stain porous surfaces.
Can I use cooked packaged beets?
Yes. Use about 3 cups of plain cooked, diced beets and skip the roasting oil and roasting steps. Avoid pickled beets unless you want a noticeably sharper salad.
Can I serve the beets warm?
Yes, but let them cool until just warm before adding them. Beets straight from the oven will wilt the greens quickly.
What can I serve alongside it?
Crusty bread, a baked potato, or a cup of vegetable soup makes a comfortable pairing. For a larger meal, add cooked quinoa or extra chickpeas.
Keep the components separate until lunch, then layer and dress just before serving. It is a practical way to bring fresh color and crunch to a winter meal.
