This roasted beet and blood orange salad pairs sweet earthy beets with juicy blood oranges, tangy cumin-spiced yogurt, crunchy hazelnuts, and fresh herbs for a vibrant winter salad.
Why this Roasted Beet Recipe Works
- Light & Refreshing! The brightness brought by the citrus really pops to enliven even the dreariest of winter days.
- Concentrating beet flavor! Thanks to roasting the beet inside a foil pouch.
- Adding minced shallot to the simple vinaigrette! Provides a mild sweetness and crunch for more interesting finished texture and flavor.
- Eat no more boring salads! A wide range of sweet, savory, earthy and tangy flavors with all sorts of chewy, creamy and crunchy textures ensures we’ll be eating an interesting salad with each and every bite!
It’s my version of the classic beet and citrus combo, inspired by Eyeswoon’s Beet Salad.
How to Make this Roasted Beet Salad
Roast beets in foil pouches, peel and slice into wedges. Cut blood oranges (or other citrus). Make vinaigrette. Prep yogurt and smear on a platter. Top with beets, blood oranges, fresh herbs, hazelnuts, drizzle some vinaigrette overall and enjoy!
Yep I'm all about that beautiful presentation and here I decided to serve my beet and blood orange salad in cast iron. Yep that’s a cast iron paella skillet repurposed for my beet salad.
Cooks Tips
- When possible, buy local and organic beets and citrus.
- Roast red and yellow beets separately so their color don't bleed into one another.
- Cooking times for beets will vary depending on their exact size. When a fork can easily pierce through them, they’re done!
- Beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Any variety, size and color of beet can work.
- If you can’t find blood oranges, sub in any other citrus (or just add other citrus in for fun!)
- For best results, use full fat, Greek yogurt.
- Quantity can be easily halved or doubled.
Roasted Beet & Orange Salad
Roasted beet and blood orange salad with sweet earthy beets, juicy citrus, tangy cumin-spiced yogurt, crunchy hazelnuts, and fresh herbs — a vibrant winter salad.Recipe inspired by Eyeswoon’s Beet Salad.
Servings: 10
Ingredients
- 5 medium red beets
- 5 medium golden beets
- 3 tablespoons extra-virgin olive oil plus extra for drizzling
- salt and freshly cracked pepper
- 4 or 5 sprigs fresh thyme
- ¼ cup 70 g hazelnuts
- 4 oranges any variety
- 1 small shallot finely chopped
- 3 tablespoons red wine vinegar
- 1 cup 180 ml full-fat Greek yogurt
- 2 teaspoons of cumin
- 1 teaspoon of honey
- 4 or 5 sprigs fresh tarragon
- salt
- pepper
Instructions
- Preheat the oven to 425°F (220 ̊C).
- Drizzle red and golden beets with olive oil, salt and pepper and tightly wrap, a few together at a time, but dividing by color, in foil with a few thyme sprigs. Place foil packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. When beets are cool enough to handle, peel by gently rubbing skin under cold running water or gently peel off with your fingers.
- While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 4-6 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins (don’t worry if all of the skins don’t come off). Roughly chop the nuts.
- Using a sharp knife, remove the pith and peel from the blood oranges, and slice them crosswise in ¼-inch-thick rounds.
- Squeeze the juice from the end orange pieces into a bowl. Reserve 1 tablespoon of blood orange juice in a separate bowl. Add yogurt to the bowl with most the juice and whisk together with honey, cumin, and salt.
- In the bowl with the remaining 1 tablespoon of blood orange juice, whisk together shallot, vinegar, and blood orange while drizzling in olive oil. Season with salt and pepper.
- Cut the beets into wedges and toss them with some of the dressing, making sure to keep the golden and red beets in separate bowls.
- Just before serving, slather the yogurt on a serving bowl or tray. Arrange the beets and blood orange slices over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and a healthy dose of tarragon. Season to taste with salt and pepper.
Notes
- When possible, buy local and organic beets and citrus.
- Roast red and yellow beets separately so their color don't bleed into one another.
- Cooking times for beets will vary depending on their exact size. When a fork can easily pierce through them, they’re done!
- Beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Any variety, size and color of beet can work.
- If you can’t find blood oranges, sub in any other citrus (or just add other citrus in for fun!)
- For best results, use full fat, Greek yogurt.
- Quantity can be easily halved or doubled.
More Blood Orange Recipes
Looking for ways to use blood oranges in the kitchen, sweet and savory style? These vibrant ruby-toned winter citrus are the sexiest oranges around.
- Blood Orange & Radicchio Salad - A bright winter salad pairing sweet, juicy winter citrus with bitter radicchio, crisp fennel, crunchy pistachios, and fresh herbs
- Blood Orange Shaker Tart - A whole-citrus tart made with paper-thin sliced blood oranges macerated in sugar and baked into a sweet custard filling.
- Blood Orange Upside-Down Cake - Caramelized blood oranges baked into a rum-infused vanilla cake for a dramatic winter dessert.
- Chocolate Dipped Candied Orange Slices - check mine out made with blood oranges – love that ravishing ruby color.
- Candied Orange Slices - Thin slices of orange poached in sugar water until sweet, soft and chewy.
Want More Beet Recipes?
If you only knew one thing about me, it would be this beet hummus. Explore the full lineup of marvelously magenta beet recipes below.
- Roasted Beet Soup with Cashew Cream Swirl - nourishing and delicious.
- Roasted Beets with Tahini Drizzle - caramelized baby beets with lemony tahini, za'atar, and microgreens.
- Roasted Beet & Goat Cheese Dip - sweet earthy beets pureed with tangy goat cheese.
- Beet Focaccia - classic no-knead Ligurian focaccia with a hot pink beet twist.
- Beet Cured Salmon - salmon cured with raw beets, ginger, and toasted spices. Deceptively simple, just takes time.
- Quick Pickled Beets – earthy, tangy refrigerator beet pickles.
If ya try this recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too.
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
Made this the other night for a small dinner party and it was an absolute hit! I drizzled some high quality olive oil over the finished salad for an added kick of flavor and texture.
So stoked to hear that Sarah! Thanks so much for the super sweet feedback + drizzling high quality olive oil over a finished salad is always a good idea :).