Description
Roasted Beet & Orange Salad bursts with sweet beets, bright orange, creamy whipped feta, crisp arugula & crunchy hazelnuts. A vibrant Mediterranean favorite!
Ingredients
Scale
- Roasted Goodness:
- 1.5 lbs fresh beets (mixed colors if possible), scrubbed and trimmed
- 2 tbsp olive oil (for roasting)
- Salt and black pepper to taste
- Creamy & Fresh Elements:
- 2 navel oranges, zested and segmented
- 5 oz fresh arugula
- 4 oz block feta cheese
- 1/4 cup full-fat Greek yogurt
- 1 tbsp olive oil (for whipped feta)
- 1–2 tbsp water or milk (for whipped feta)
- Zesty Dressing & Crunch:
- 1/4 cup hazelnuts
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp extra virgin olive oil (for dressing)
- Pinch of salt and black pepper
- Finishing Touches:
- Fresh mint leaves (optional, for garnish)
- Red pepper flakes (optional, for a kick)
Instructions
- Roasting Your Beets for the Best Roasted Beet Orange Salad:: First things first, get those beets prepped. Give them a good scrub, then trim the ends. I usually toss them with a drizzle of olive oil, salt, and pepper right on a baking sheet. Then, into a 400°F (200°C) oven they go for about 35-50 minutes, depending on their size. You want them fork-tender. This is where the magic starts; the kitchen gets this lovely earthy, sweet smell. I’ve definitely under-roasted them before, and they were crunchy – not what we want!
- Segmenting the Oranges (and trying not to make a mess):: While the beets are roasting, grab your oranges. Slice off the top and bottom, then stand the orange on one end. Carefully slice downwards, following the curve of the fruit, to remove the peel and white pith. Then, carefully cut between the membranes to release the segments. This can be a bit fiddly, and juice will escape, but it’s worth it for those beautiful, juicy pieces. I usually end up with sticky fingers, but that’s part of the fun, right?
- Whipping Up That Dreamy Feta for Your Roasted Beet Orange Salad:: Now for the star creamy component of our Roasted Beet Orange Salad! In a small food processor or with an immersion blender, combine the feta, Greek yogurt, a tablespoon of olive oil, and a tiny splash of water (or milk, if you prefer). Blend until it’s super smooth and creamy, almost like a thick mousse. If it’s too thick, add a tiny bit more liquid. Taste it! You might want a pinch of pepper. This stuff is so good, I sometimes just eat it with a spoon, honestly.
- Toasting the Hazelnuts for Extra Crunch:: Pop your hazelnuts onto a dry skillet over medium heat. Keep them moving, shaking the pan frequently, until they’re fragrant and slightly browned, about 5-7 minutes. Once cooled, you can rub them in a clean kitchen towel to remove some of the skins, though I often skip this step because I don’t mind the skins. The smell of toasting nuts is just heavenly, it makes the whole kitchen smell amazing!
- Whisking the Tangy Dressing:: In a small bowl, whisk together the red wine vinegar, honey, a tablespoon of olive oil, and a pinch of salt and pepper. Give it a good whisk until it’s emulsified. Taste it! Does it need more tang? More sweetness? This is your dressing, make it perfect for you. I’m notorious for adding a tiny bit more honey because I like things a little sweeter, oops!
- Assembling Your Vibrant Roasted Beet Orange Salad:: Once the beets are cool enough to handle, peel them (the skins should slip right off if they’re roasted well!). Slice them into wedges or chunks, whatever you fancy. On a large platter or individual plates, spread a generous layer of arugula. Arrange the roasted beets and orange segments over the arugula. Dollop spoonfuls of the whipped feta all around, then sprinkle generously with the toasted hazelnuts. Drizzle with your homemade dressing. It should look like a work of art, full of vibrant colors and textures!