I love the combination of roasted beets and oranges. Beets are earthy and hearty by themselves, but adding juicy oranges balances the salad by adding sweetness, brightness and acidity.
My go-to starter salad when hosting dinner at our house is baby spinach, roasted beets, orange wedges, goat cheese and walnuts. I top it off with my orange vinaigrette and it’s done.
A vinaigrette should have 3 parts oil and 1 part acidity. This can vary a bit, but it’s one of those ratios that holds up in most cases. Oils could include plant-based oil, such as olive, sunflower,
From there, you can do a variety of add-ins or combinations (thyme, parsley, tarragon, basil, mint – honey, maple syrup – mustard – so many options).
In a mason jar, combine orange juice, orange zest, sunflower oil, apple cider vinegar, honey, dijon mustard, garlic, salt and pepper. Shake and pour over the salad to serve.
Roasted Beets and Orange Salad
- 2 tbsp orange juice (and some zest)
- 2 tsp honey
- 1 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 4 tbsp sunflower oil
- 1 garlic clove (minced)
- 2 large beets (roasted with olive oil)
- 4 cups baby kale, spinach or arugula
- 1/2 cup blueberries
- 1/2 cucumber (sliced)
- 1 avocado (diced)
- 1/2 cup sliced almonds
- Preheat oven to 450º. Wash and peel the beets. Slice and place beets on a roasting pan. Drizzle with olive oil and sea salt. Roast for 25 minutes.
- While the beets are roasting, assemble the salad dressing in a 16 oz. mason jar. Add the orange juice, zest, honey, sunflower oil, apple cider vinegar, dijon mustard and garlic. Place the top on the jar and shake vigorously.
- Assemble salad ingredients (greens, nuts, veggies, fruit, cheese and/or avocado) into a large bowl. Add the beets once they are out of the oven and cooled for 5-10 minutes.
- Drizzle orange vinaigrette over the salad. Toss and serve.