Salads and Vegetables
Roasted Beet, Orange, and Shallot Salad Recipe
This vibrant plate celebrates the deep, earthy sweetness of oven-roasted beets paired with the bright, clean acidity of seasonal oranges. Topped with caramelized shallots and the crunch of toasted hazelnuts, it is a sophisticated side dish that brings stunning color and warmth to any table.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 285 kcal
Method
Preheat your oven to 400°F (200°C). Scrub the beets clean and trim any long tails or tops. Wrap the beets individually in foil with a tiny drop of oil and a pinch of salt.
Peel the shallots and slice them in half lengthwise. Place them in a small baking dish, toss with a teaspoon of olive oil, and cover with foil.
Place both the beets and the shallots in the oven. Roast the shallots for about 20-25 minutes until soft and golden. Roast the beets for 45-50 minutes, or until a knife pierces the center with no resistance.
While the vegetables roast, supreme the oranges. Cut off the top and bottom of the citrus, then slice away the peel and white pith. Carefully cut between the membranes to release the segments into a bowl. Squeeze the remaining juice from the membranes into a separate small bowl for the dressing.
Create the vinaigrette by whisking 1 tablespoon of the reserved orange juice with the sherry vinegar and the remaining olive oil.
Once the beets are cool enough to handle, use a paper towel to rub the skins off. Slice the beets into wedges or 1/2-inch rounds.
Assemble the salad by laying a bed of arugula on a large platter. Arrange the beet slices and orange segments on top. Scatter the roasted shallots, toasted hazelnuts, and fresh thyme over the top.
If using, crumble the goat cheese over the salad and finish with a generous drizzle of the vinaigrette.
Notes
To make this recipe grain-free and dairy-free naturally, ensure you omit the goat cheese or replace it with sliced avocado for a similar creamy texture.
For the best flavor, roast the beets a day in advance and keep them chilled; cold beets contrast beautifully with warm roasted shallots.
If you find red beets too messy, golden beets offer a similar sweetness without the staining power.
Always toast your hazelnuts in a dry pan for 3-5 minutes until they smell nutty and the skins begin to crackle for the best texture.
