Beetroot Orange Salad
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This fresh, delicious beetroot orange salad combines sweet oranges, vacuum-packed roasted beets, crispy walnuts, and a light citrus cumin dressing.
It’s a speedy winter salad full of flavors and vitamins and ready in a snap.
Today, to kick off this cold January, I’m here to bring you something super fresh and bursting with a mix of sweet, tart, and salty flavors.
It’s a quick winter salad recipe that combines healthy everyday ingredients, and it’s a breeze to whip up using a few oranges, cooked beets, and a handful of toasted walnuts.
Oranges are in season right now. They’re economical, packed with vitamin C, and great for our immune system. I’ve added them to juices, salads, and sweet treats all month. For more recipes featuring oranges, try this orange salad and orange cake!
The recipe is also a great way to use vacuum-packed beetroots that are so convenient, ready to use, and provide many nutrients and health benefits.
Best part? it’s a no-brainer to assemble everything on a serving plate and dress with a delicious citrus cumin dressing that is tangy, slightly thick, and perfect to coat the sweet oranges and beets.
Make this wonderful beetroot orange salad for lunch, dinner, or parties. It looks and tastes fabulous, and it happens to be vegan and incredibly healthy too.
List of ingredients
- Oranges
- Roasted beets
- Walnuts
- Cumin
- Dijon mustard
- Maple syrup or honey
- Lemon juice
- Extra virgin olive oil
- Parsley & spring onions
- Salt & pepper
How to make beet orange salad
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Using a sharp knife, cut the skin off and remove the white part of the oranges.
- Slice the oranges, and gently remove the seeds if you see them. The slices can be cut into rounds or segments.
- Drain and slice the beetroots.
- Combine the dressing ingredients in a glass jar with a lid and shake until well combined.
- Arrange the orange and beetroot slices on a serving plate. You’ll want to alternate between the two, overlapping.
- Scatter with toasted walnuts, parsley, and sliced spring onions (not pictured).
- Pour the dressing evenly over the salad.
- Serve with your favorite crackers, crusty bread, or long breadsticks. Enjoy!
Recipe notes
Beetroot orange salad ingredients
Oranges: Navel or blood oranges work perfectly fine here. Make sure they are fresh, ripe and sweet.
Beetroot: High-quality vacuum-packed roasted beets work perfectly fine, making the salad a breeze. But your own roasted beets would be great too, of course.
Walnuts: The crispy walnuts add a wonderful crisp bite and pair well with the cumin dressing. Hazelnuts or pecans work, too. You need another layer of texture that balances the softness of oranges and beets; don’t skip them.
Extra virgin olive oil: It lends a smooth base for the dressing, perfect for the fresh fruit flavors. You can substitute with avocado oil for a milder taste.
Lemon juice: Its tart bite complements the sweet oranges. Apple cider vinegar would work instead of lemon juice.
Maple syrup: For a touch of sweetness. You’re welcome to use honey instead; it’s perfectly fine if you don’t keep the salad vegan.
Dijon mustard: It’s used to balance the sweet flavors of beets and oranges and makes the dressing thicker.
Spring onions: For another layer of flavor.
Cumin: The hearty cumin balances everything out, combining all the flavors. I used ground cumin and seeds, but you can use only ground cumin if it’s all you have.
Salt & pepper: For flavor. Make sure you taste and adjust the seasoning if desired.
Pro Tips
How to serve it – I recommend arranging the orange and beet slices or segments across a serving plate rather than throwing them all together in a bowl. Remember that beet juices will stain anything they touch, so you’ll want to make a composed salad that looks gorgeous and takes minimal effort.
Make it ahead – if you want to do the prep work one day in advance, I recommend placing the orange slices on a clean kitchen towel or paper towel for 10 minutes to blot out excess juice. Then, put your composed salad on a serving plate, cover it tightly with cling film, and store it in the fridge. Dress it before serving, and serve at room temperature.
Dressing – pour the dressing evenly, coat the orange and beet slices, and serve without tossing.
More delicious salad recipes for you!
- Salad with grapes
- Moroccan carrot salad
- Arugula pear salad
- Beetroot salad
- Winter salad
- Artichoke salad
- Celery and parmesan salad
- Grapefruit salad
If you make this orange beetroot salad salad, and if you have a question, let me know by leaving a comment. I would love to hear from you! x
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Beetroot Orange Salad
Ingredients
- 3 oranges
- 10 oz (300 grams) vacuum-packed roasted beetroot (about 4 beets)
- ⅓ cup walnuts, toasted
- 2 spring onions, finely sliced
- 2 tablespoons fresh parsley, chopped
Dressing
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice or apple cider vinegar
- ½ teaspoon maple syrup or honey
- 1 teaspoon Dijone mustard
- ⅓ teaspoon ground cumin
- ¼ cumin seeds, optional
- scanr ½ teaspoon sea salt, or to taste
- ⅛ teaspoon black pepper
Instructions
- Peel the oranges and remove skin and pith (the white part), then slice them e or half rounds/segments, and deseed. Use a chopping board and a sharp knife to cut them gently without breaking them apart.
- Drain the beets and slice them into 1 cm / 1/3″ thick rounds.
- Arrange the orange slices and beet slices on a serving plate. Alternate between the two, overlapping. Scatter with walnuts, sliced spring onions, and parsley.
- Mix or shake the dressing ingredients in a jar with a lid until emulsified (I use a scant ½ tsp salt, meaning it is a tad less than ½ tsp).
- Pour the dressing evenly all over the salad; you'll want to coat all the oranges and beets. Serve at room temperature.
