Description
Experience the delightful fusion of sweet roasted beets and zesty oranges in this vibrant Roasted Beet and Orange Salad. This colorful dish is not only a feast for the eyes but also a burst of flavor that will elevate any meal. Perfect for gatherings, meal prep, or as a light lunch, this salad combines tender arugula, creamy feta, and crunchy walnuts for an unforgettable taste sensation.
Ingredients
Scale
- 2 medium fresh beets (about 300g)
- 2 juicy navel oranges
- 4 cups arugula
- ½ cup crumbled feta cheese
- ½ cup toasted walnuts
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and wrap the beets in aluminum foil. Place them on a baking sheet and roast for 45–60 minutes until tender. Allow to cool before peeling.
- While the beets are roasting, peel and segment the oranges.
- After cooling, cut the beets into bite-sized cubes.
- In a large bowl, combine arugula, beet cubes, orange segments, feta cheese, and walnuts.
- In a small bowl, whisk together olive oil and balsamic vinegar; drizzle over the salad and toss gently.
- Serve immediately or refrigerate leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg