Last Updated on November 18, 2020 by Sweet and Savoury Pursuits
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This delicious Roasted Beet and Orange Salad with Citrus Vinaigrette makes a wonderful fall or winter salad. Serve this beet and orange salad
This Roasted Beet and Orange Salad is full of fresh ingredients that are vibrant and colourful. The sweet and tangy citrus vinaigrette used to dress the salad complements the earthy taste of the beets perfectly.
The contrasting flavours between the sweet and savoury ingredients make this salad so addictive. And the creaminess of the goat cheese and the crunchiness of the toasted hazelnuts give this salad so much texture.
How to Roast Beets
One way to speed up the process of making this salad is by roasting the beets and the hazelnuts the night before or the morning of the day you want to serve it.
To roast the beets, simply preheat your oven to 400°F. Remove the tops and roots of the beets, wash the beets well and drizzle them with a bit of a light tasting oil.
Wrap them individually in foil and roast the beet packages on a baking sheet until you can easily pierce the beets with a knife, about 45 minutes.
Carefully open the foil packages and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges.
Store the beets in the refrigerator if you're not making the salad on the same day.
How to Roast Hazelnuts
If you are using raw hazelnuts roasting them will help bring out their flavour and will make it possible to get their skins off.
The easiest way to roast hazelnuts is to spread them on a baking sheet and roast them in a 350°F oven for approximately 10 minutes or until their skins begin to split and the hazelnuts begin to turn lightly golden. Remember to stir the hazelnuts mid-way while roasting.
Remove the hazelnuts from the oven, let them cool just slightly and place them in a clean dish towel, let them sit a minute and then rub them together to loosen their skins.
Assembling the Salad
Once you've roasted the beets and hazelnuts, all that will be left to do will be to wash the greens, segment the oranges and make the vinaigrette.
Top the salad off with the roasted beets and some chopped hazelnuts. Add the crumbled goat cheese. You could also use Feta cheese if you prefer it to goat cheese. Add the dressing and toss.
Enjoy!
Other Special Occasion Salads
- Roasted Sweet Potato Salad with Citrus Tahini Dressing
- Pomegranate, Pear and Pecan Salad with Balsamic Vinaigrette
- Spinach Apple Cranberry Salad
- Spinach Clementine Salad
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!

Roasted Beet and Orange Salad with Citrus Vinaigrette
Ingredients
- 4 cups mixed spring greens washed and dried
- 2 oranges segmented
- 3-4 small beets roasted
- ½ cup toasted* hazelnuts roughly chopped
- 3-4 tbsp. crumbled goat cheese
- 2 tbsp. lemon juice freshly squeezed
- 1 tbsp. orange juice freshly squeezed
- 2 tbsp. extra virgin olive oil
- 2 tsp. honey
- ⅛ tsp. salt
- freshly ground pepper to taste
Instructions
- Preheat oven to 400°F. Wash beets very well, drizzle with a bit of olive oil, rub them with the oil and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
- Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.
- To make the vinaigrette, combine the olive oil, freshly squeezed lemon and orange juice, honey, salt and pepper and whisk until the dressing has emulsified. Set aside.
- Arrange the roasted beets and segmented orange pieces over the salad and then top with goat cheese and hazelnuts. Drizzle the dressing over the salad and toss well or serve the dressing on the side.
Notes
Nutrition
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David T. LeBlanc says
We made this for dinner last night. Enjoyed it thoroughly, paired deliciously with the quiche my wife made. We did make two small changes. Because we are in Texas, we used pecans instead of hazelnuts and queso fresco for the goat cheese. Going to make it again.
Sweet and Savoury Pursuits says
Hi David, that's fabulous so glad you enjoyed it! Thanks for letting me know 🙂
Myrna says
This salad looks delicious!
Sweet and Savoury Pursuits says
Thank you Myrna, I'm sure you would love it 🙂
nancyc says
This salad sounds and looks wonderful–I love the colors! And beets are so good for you! Sorry you had some recipe disappointments–I know how frustrating that is!
Sweet and Savoury Pursuits says
Thank you Nancy! Yes it can be very frustrating, luckily things are looking better for this week 🙂
apuginthekitchen says
Gorgeous salad, I love beets and citrus. Love the combination, I could eat this every day!!
Sweet and Savoury Pursuits says
Thank you! So could I, I just love beets 🙂
Sue says
This is definitely a restaurant worthy salad, so beautiful and with so many different textural and color elements! I love salads like this with lots of good stuff in them. Beautiful and thank you f=so much for joining us this week at Fiesta Friday!
Sweet and Savoury Pursuits says
Thank you! It's my pleasure to be part of Fiesta Friday, there are always so many tasty things.
Butool says
You mention honey but I was curious what the quantity is for this recipe?
Thx
Sweet and Savoury Pursuits says
Thank you for letting me know Butool. I made the correction in the recipe.