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Roasted Beet and Orange Salad

This Roasted Beet and Orange Salad is a colorful and refreshing side dish perfect for any season. It pairs oven-roasted golden and red beets with sliced citrus, peppery arugula, a zesty lemon-shallot vinaigrette, and a crunchy finish of pistachios and ricotta salata. Light, healthy, and elegant—this salad is ideal for dinner parties or holiday meals.
Print Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 243
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb golden beets 4 small, trimmed and scrubbed
  • 1 lb red beets 4 small, trimmed and scrubbed
  • 2 Tbsp olive oil divided
  • Kosher salt
  • 1 small shallot thinly sliced into half-moons
  • 1/4 tsp Meyer lemon zest
  • 1 1/2 Tbsp Meyer lemon juice
  • 1/2 tsp honey
  • 2 cups baby arugula
  • 1 navel orange peeled and sliced into 1/4-inch-thick rounds
  • 1 Cara Cara orange peeled and sliced into 1/4-inch-thick rounds
  • 2 Tbsp roasted and salted pistachios chopped
  • Flaky salt
  • 2 oz ricotta salata shaved (about 1/2 cup)

Equipment

  • Oven
  • 2 rimmed baking sheets
  • Chef’s knife
  • Cutting board
  • Mixing bowls
  • Zester or grater
  • Small bowl for dressing
  • Spoon

Method
 

  1. Preheat oven to 425°F with racks in the upper and lower thirds.
  2. Slice golden beets into 1/4-inch rounds and red beets into 1/2-inch wedges.
  3. On separate baking sheets, toss each type of beet with 1/2 Tbsp olive oil and 1/8 tsp salt. Arrange in single layers and roast for 22–24 minutes, rotating halfway. Red beets may need 2 extra minutes.
  4. In a small bowl, mix sliced shallot, lemon zest, lemon juice, and a pinch of salt. Let sit while beets roast. Stir in honey and remaining 1 Tbsp olive oil.
  5. In a large bowl, toss baby arugula with dressing. Gently fold in roasted beets and orange slices.
  6. Top with chopped pistachios, flaky salt, and shaved ricotta salata before serving.

Notes

  • No need to peel beets—scrubbing and slicing is all that’s needed before roasting.
  • Use a mix of orange varieties (like Cara Cara and navel) for a sweet and tangy flavor blend.
  • Ricotta salata adds creamy saltiness but can be swapped with crumbled feta or goat cheese.
  • Letting the shallots sit in lemon juice mellows their bite and enhances flavor.
  • Salad can be served warm or chilled, making it great for prep-ahead occasions.