Orange and Roasted Beet Salad
This orange and roasted beet salad has the best combination of flavors & textures with the sweetness of the oranges and beets, the tangy yogurt, and the crunchy hazelnuts.
This orange and roasted beet salad intrigued me when I saw a recipe for it on Beyond Sweet and Savory, and since I’ve always heard that beets and oranges pair well together, I decided to make it. I loved the sound of a salad with roasted beets, sliced oranges, Greek yogurt, toasted hazelnuts, and torn fresh mint, all drizzled with an orange vinaigrette. My husband and I devoured the salad and thought it was so delicious especially if you had a bit of each ingredient in one bite. Yum!
Orange and Roasted Beet Salad
Ingredients:
- 3 small beets, scrubbed and ends trimmed ( I used 1 golden & 2 red)
- 2 tbsp olive oil, divided
- Sea salt and freshly cracked pepper to taste
- 3 tbsp hazelnuts
- 2 small oranges or blood oranges
- 1/2 small shallot, minced
- 1 tbsp red wine vinegar
- Pinch of sugar, if needed, to taste
- 1/2 cup Greek yogurt
- Fresh mint, torn
How to Make a Orange and Roasted Beet Salad
Preheat the oven to 400 degrees.
Place the well-scrubbed beets in the center of a large piece of foil.
Drizzle them with 1 tablespoon of olive oil and season with sea salt and freshly cracked pepper, to taste. Tightly seal the foil around the beets to make an airtight packet.
Place the packets on a baking sheet and roast until the beets are tender when pierced with a knife, about 45 minutes to 1 hour, depending on the size of your beets. Remove from the oven and open the foil to allow the beets to cool.
Toast the nuts while the beets are roasting by placing them in a dry small skillet over medium heat. Cook, stirring occasionally, for 4-5 minutes, or until fragrant and toasted.
Remove the hazelnuts from the skillet and place on a clean tea towel and rub them against one another to remove the skins, then roughly chop the nuts; set aside until needed.
Meanwhile, prepare the oranges while the beets are roasting, cutting a slice off the top and bottom of each orange so they have a flat bottom to sit on. Side Note: Save these orange ends to use the juice for the vinaigrette.
Using a sharp knife, cut the peel and remove as much of the white pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside plate until needed.
Make the orange vinaigrette while the beets are roasting, by squeezing the juice from the reserved orange ends into a small bowl. Add the shallot and vinegar then whisk in the remaining olive oil. Season with sea salt and freshly pepper, to taste. Taste and add a pinch of sugar if needed.
Once your beets have cooled enough to handle them, trim the ends, peel the skin, and slice into wedges. Place the beet wedges in a small dish and drizzle a bit of the well-shaken orange vinaigrette on them and toss to coat evenly. Side Note: You may want to separate the beets if you used both red and golden beets.
To serve the salad, divide the yogurt among the two plates.
Next, arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and garnish with torn mint leaves. Serve immediately. Enjoy.
Equipment
Ingredients
- 3 small beets scrubbed and ends trimmed ( I used 1 golden & 2 red)
- 2 tbsp olive oil divided
- Sea salt and freshly cracked pepper to taste
- 3 tbsp hazelnuts
- 2 small oranges or blood oranges
- ½ small shallot minced
- 1 tbsp red wine vinegar
- Pinch of sugar, if needed, to taste
- ½ cup Greek yogurt
- Fresh mint torn
Instructions
- Preheat the oven to 400 degrees.
- Roast the beets by placing the well-scrubbed beets in the center of a large piece of foil.
- Drizzle them with 1 tablespoon of olive oil and season with sea salt and freshly cracked pepper, to taste. Tightly seal the foil around the beets to make an airtight packet.
- Place the packets on a baking sheet and roast until the beets are tender when pierced with a knife, about 45 minutes to 1 hour, depending on the size of your beets. Remove from the oven and open the foil to allow the beets to cool.
- Toast the nuts while the beets are roasting by placing them in a dry small skillet over medium heat. Cook, stirring occasionally, for 4-5 minutes, or until fragrant and toasted.
- Remove the hazelnuts from the skillet and place on a clean tea towel and rub them against one another to remove the skins, then roughly chop the nuts; set aside until needed.
- Meanwhile, prepare the oranges while the beets are roasting, cutting a slice off the top and bottom of each orange so they have a flat bottom to sit on. Side Note: Save these orange ends to use the juice for the vinaigrette.
- Using a sharp knife, cut the peel and remove as much of the white pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside plate until needed.
- Make the orange vinaigrette while the beets are roasting, by squeezing the juice from the reserved orange ends into a small bowl. Add the shallot and vinegar then whisk in the remaining olive oil. Season with sea salt and freshly pepper, to taste. Taste and add a pinch of sugar if needed.
- Once your beets have cooled enough to handle them, trim the ends, peel the skin, and slice into wedges. Place the beet wedges in a small dish and drizzle a bit of the well-whisked orange vinaigrette on them and toss to coat evenly. Side Note: You may want to separate the beets if you used both red and golden beets.
- To serve the salad, divide the yogurt among the two plates.
- Next, arrange the orange slices and beet wedges over the yogurt, spooning some of the well-whisked dressing over the top. Sprinkle with the chopped hazelnuts and garnish with torn mint leaves. Serve immediately. Enjoy.
Such a classic combo of flavours! The colour is amazing too, Pam.
This salad looks beautiful.