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Beet and Orange Salad

Roasted beets, quinoa, goat cheese and juicy citrus makes for the most delicious beet and orange salad! A simple citrus dressing is the perfect addition to these greens.

beet and orange salad

About time I posted a salad, right? Truthfully I eat salad all of the time, but with the Valentine’s Day posts and ice cream posts and all the sweet things, I haven’t posted anything green and leafy in a while!

Tell me, are you a big salad eater? I think salad is the absolute best lunch – and sometimes dinner. Especially if it’s all loaded up with tons of goodies, like nuts and fruit and cheese. It’s satisfying and filling and yet you don’t feel super weighed down by it!

After my weekend, I am definitely feeling in need of a salad for lunch today. My day yesterday consisted of scrambled eggs with toast for breakfast, followed by some chips for lunch and a hotdog for dinner. Super healthy! Haha. 

So, bring on the roasted beets!

beet and orange salad

How do you make a beet and orange salad?

This salad is fairly similar to one of my other favorite salads on the blog – my winter citrus salad! But it’s unique and flavorful in its own way.

Everything in this salad is super easy to throw together, but the roasted beets and quinoa does take some time.

You’ll want to start the beets about 30-40 minutes ahead of time. Start by peeling and slicing (or dicing) the beets, then roasting them in the oven at 375 F for 25-30 minutes, or until fork tender. Let them cool for a few minutes before adding them to the salad.

While the beets are roasting, you can get the quinoa started. It cooks for 15 minutes, and you’ll need it to cool down for about 10 minutes before adding it to the salad.

Now to prepare the rest of the salad!

Peel and slice 2 blood oranges, regular oranges or cara cara oranges. I go with blood oranges because they’re soooo pretty! And they taste great, of course.

Toss together the baby kale, candied walnuts (or other nut), goat cheese and oranges.  Once the quinoa and beets have cooled down, add them to the salad. Drizzle on the dressing and enjoy!

What kind of dressing do you make for a beet and orange salad?

This salad is perfectly delicious with the citrus dressing I’ve created! All you need for the dressing is:

  • oil (I use avocado)
  • maple syrup
  • lemon juice
  • orange juice
  • dried mustard

Shake all of the ingredients together and add as much as you’d like to the salad. It’s super refreshing!

Can you store leftover salad?

If you think you will have a lot of leftover salad, it’s best to store the dressing and salad separately to avoid the rest of the salad ingredients becoming wilted! The salad will keep in the fridge, in an airtight container, for 3-4 days. 

The dressing is perfect on the counter at room temperature. 

Take advantage of citrus season and throw some fresh oranges into a crunchy, crisp salad!!

beet and orange salad

beet and orange salad

Some other salads from the blog that you’ll love:

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beet and orange salad

Beet and Orange Salad


  • Author: Katherine | Love In My Oven
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x

Description

Roasted beets, quinoa, goat cheese and juicy citrus makes for the most delicious beet and orange salad! A simple citrus dressing is the perfect addition to these greens.


Ingredients

Scale
  • 3 small beets, peeled and sliced (or diced)
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/2 cup quinoa (uncooked)
  • 68 cups baby kale
  • 2 sliced and peeled oranges (blood oranges, cara cara or regular navel)
  • 1/3 cup healthy candied walnuts
  • 1/3 cup goat cheese

Citrus Salad Dressing

  • 2 tbsp avocado oil
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 3 tbsp pure orange juice
  • 1/2 tsp dried mustard

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper. Drizzle the beets with olive oil and sprinkle the salt over top of the beets. Roast the beets in the oven for 25-30 minutes, or until fork tender. Allow them to cool for 5 minutes.
  2. While the beets are roasting, cook the quinoa by adding the dry quinoa to 1 cup of water and bringing it to a boil over medium-high heat, then reducing the heat to a simmer for 15 minutes. Remove the quinoa from heat and allow it to cool.
  3. In a large salad bowl, combine the baby kale, oranges, candied walnuts, and goat cheese. Add the cooled quinoa and beets.
  4. Make the dressing. In a mason jar or leak-proof container, combine all of the salad dressing ingredients together and shake until combined. Drizzle the dressing over the salad and serve immediately.

Leftover (undressed) salad can be stored in the fridge for 3-4 days, if kept in an airtight container. The dressing can be stored at room temperature.

  • Category: salads
  • Method: oven roasted
  • Cuisine: american

Keywords: beet and orange salad // blood orange salad // orange and quinoa salad // citrus quinoa salad

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Beet and Orange SaladBeet and Orange Salad

14 Comments

  1. After all our Chinese New Year celebrations, I definitely feel a salad is in order! This beet and orange salad looks so refreshing and delicious! πŸ™‚

  2. I loved your homemade citrus salad dressing. Adding the maple syrup was genius!

  3. Such a vibrant, pretty and tasty salad, Katherine! I could sure go for a big bowl for lunch today and this would hit the spot, especially with the sweet and savoury combo.

  4. I am with you on the salad position – they are so cool. Most of the times we enjoy a salad as the entire meal, so it should be satisfying, with some proteins, grains, nuts, and maybe cheese. This salad has everything to be happy – sweet beets, juicy oranges, nutty quinoa, candied walnuts (Oh yeah!), and pungent goat cheese. It’s so pretty too! I am not sure that Daisy would have approved it (lol), but that’s 100% my kind of salad.

  5. This is such a beautiful, hearty and healthy salad Katherine! Wonderful ingredients and flavor combinations, I can just taste how delicious the beets are with the citrus dressing, goat cheese and quinoa, yum!

  6. Soooooo beautiful ! Although I roast beef a bit different way, your composition is such a great way to enjoy beautiful and healthy dish ! Thank you !

  7. What a gorgeous salad Katherine! I love beets in salads and the citrus takes it over the top! YUM!

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