Bright, fresh, and full of beautiful colors, this Roasted Beet, Orange & Pomegranate Salad is a delicious combination of earthy roasted beets, sweet juicy oranges, and ruby-red pomegranate seeds. Tossed with peppery greens and a tangy citrus dressing, every bite brings a wonderful balance of sweet, savory, and refreshing flavors.
This elegant Mediterranean-inspired salad is perfect for holiday dinners, healthy lunches, dinner parties, or whenever you want something colorful and special on your table.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40–55 minutes
Total Time: About 55–70 minutes
Servings: 4
Course: Salad / Side Dish
Cuisine: Mediterranean-inspired
Ingredients
31 Best Seasonal Recipes To Make In January 2024
For the salad
- 3 medium fresh beets (about 1 pound)
- 2 large oranges
- 6 cups mixed greens, arugula, or baby spinach
- ½ small red onion, thinly sliced
- ½ cup pomegranate seeds
- ¼ cup chopped pistachios or walnuts
- ¼ cup crumbled feta or goat cheese (optional)
For the citrus dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Roast the beets
Perfect Fresh Beets: Prep & Cooking Guide for Best Flavor
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops, leaving about an inch of stem. Wrap each beet individually in aluminum foil and place on a baking sheet.
Roast for 45–60 minutes, depending on their size, until a knife slides easily into the center. Allow them to cool enough to handle.
Step 2: Peel and slice the beets
Rub off the beet skins with your fingers or a paper towel. Wear kitchen gloves if you want to avoid staining your hands. Cut the beets into bite-sized wedges or rounds and set aside.
Step 3: Prepare the oranges
【包丁の使い方】柑橘の房どり（カルチェ）【動画＆音声解説】 | レシピサイトNadia
Peel the oranges and remove as much of the white pith as possible. Separate them into segments or cut them into thin rounds. Save a little juice for the dressing if needed.
Step 4: Make the citrus dressing
Dressing for salad with lemon, olive oil and orange juice
In a small bowl, whisk together the olive oil, orange juice, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Taste and adjust the sweetness or acidity to your liking.
Step 5: Arrange the salad greens
Spread the mixed greens across a large serving platter or salad bowl. Scatter the thinly sliced red onion over the greens for a little crunch and sharpness.
Step 6: Add the beets and oranges
Orange, Roasted Beet, and Arugula Salad — Unlimited Health Institute
Arrange the roasted beet wedges and orange segments over the greens. Distribute them evenly so each serving gets a mix of earthy beets, sweet citrus, and fresh vegetables.
Step 7: Add pomegranate and toppings
15 Best Beet Recipes to Try at Home – Just Dip Recipes
Sprinkle the pomegranate seeds and chopped pistachios over the salad. Add crumbled feta or goat cheese if desired. The pomegranate provides juicy bursts of sweetness, while the nuts add a satisfying crunch.
Step 8: Dress and serve
Если вы подадите свеклу так, то от нее не останется и следа. Модный салат, который удивляет вкусом
Drizzle the citrus dressing over the salad just before serving. Toss gently if desired, taking care not to break up the orange segments. Serve immediately for the freshest flavor and texture.
Tips for the Best Salad
- Roast ahead: Roast the beets a day or two in advance and refrigerate them until ready to assemble.
- Use sweet, juicy oranges: Navel oranges are a great choice, while blood oranges create a beautiful seasonal variation.
- Keep the colors vibrant: Add the beets shortly before serving to prevent them from coloring all the greens.
- Balance the flavors: Taste the dressing before adding it. A little extra orange juice adds sweetness, while balsamic vinegar provides tang.
- Make it vegan: Use maple syrup instead of honey and leave out the cheese or choose a plant-based alternative.
- Add protein: Serve with chickpeas, grilled chicken, or lentils to make it a more filling main dish.
What to Serve with Roasted Beet, Orange & Pomegranate Salad
Pui grec pregătit la grătar cu ulei de măsline, lămâie și ierburi – Elena Bucataria
Grilled Lemon Herb Chicken
A savory protein that pairs beautifully with the sweet citrus and earthy beets.
Lemon Garlic Greek Salmon with Fresh Herbs and Olives — Culirated
Baked Salmon
A lovely dinner combination with fresh Mediterranean flavors.
slices of freshly baked homemade sour dough bread
Crusty Sourdough Bread
Perfect for enjoying any extra citrus dressing left on the plate.
Roasted chickpeas with rosemary
Crispy Roasted Chickpeas
An excellent plant-based addition that brings extra texture and substance.
Storage and Make-Ahead Tips
- Roasted beets: Store peeled, cooked beets in an airtight container in the refrigerator for up to 4 days.
- Dressing: Refrigerate the dressing in a sealed jar for up to 5 days. Shake well before using.
- Assembled salad: For the best texture, eat immediately after dressing. Undressed leftovers are best enjoyed within 1–2 days.
- Make ahead: Prepare the beets, orange segments, and dressing separately. Assemble everything just before serving.
Printable Recipe Card
Roasted Beet, Orange & Pomegranate Salad
Fresh salad with beets, oranges, and feta served on a dark textured plate
A vibrant Mediterranean-inspired salad featuring sweet roasted beets, juicy oranges, crunchy pomegranate seeds, fresh greens, and a tangy citrus dressing.
Prep Time
15 minutes
Cook Time
40–55 minutes
Total Time
55–70 minutes
Servings
4
Ingredients
Salad
- 3 medium beets
- 2 large oranges
- 6 cups mixed greens
- ½ small red onion, thinly sliced
- ½ cup pomegranate seeds
- ¼ cup chopped pistachios or walnuts
- ¼ cup crumbled feta or goat cheese (optional)
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Wrap washed beets in foil and roast for 45–60 minutes until tender.
- Cool, peel, and slice the beets into wedges.
- Peel and segment the oranges.
- Whisk olive oil, orange juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Arrange mixed greens and red onion on a serving platter.
- Add roasted beets and orange segments.
- Sprinkle with pomegranate seeds, pistachios, and optional cheese.
- Drizzle with dressing and serve immediately.
