Recipe

Roasted Beetroot Salad with Orange and Feta

Sweet roasted beets, juicy citrus, salty feta, and a glossy balsamic honey dressing with crunchy walnuts.

By Matt Campbell

•

4.8

A plated roasted beetroot salad with orange segments, crumbled feta, arugula, and toasted walnuts on a white plate on a sunlit kitchen table

Beetroot is one of those ingredients that looks a little dramatic, stains everything it touches, and still somehow feels worth it. Roasting turns beets sweet and tender (the earthy edge softens, the flavor concentrates), and that is where the magic is. Add bright orange, salty feta, and a quick balsamic honey dressing and you have a salad that eats like a full-on meal.

This is my friendly-kitchen version: accessible ingredients, clear steps, and a couple small tricks so you do not end up with purple hands and a sad, watery salad. Keep it imperfect, taste as you go, and do not skip the crunchy walnuts.

Whole raw beets, oranges, feta, arugula, walnuts, and a small jar of balsamic vinegar arranged on a wooden cutting board on a kitchen counter

Why It Works

Roasting concentrates flavor: Beets go from earthy to sweet and tender, with a deeper, more mellow beet flavor.
Citrus balances the richness: Orange brings acidity and brightness so the salad feels fresh, not heavy.
Feta does the salty work: It punches up flavor without needing a complicated dressing.
Make-ahead friendly: Roast the beets in advance and assemble right before serving for the best texture.

Pairs Well With

Storage Tips

Best move: Store components separately if you can. Roasted beets keep their texture, while greens can get soggy once dressed.

Roasted beets: Cool completely, then refrigerate in an airtight container for up to 5 days.
Dressing: Store in a jar in the fridge for up to 1 week. Shake hard before using. If you add garlic, the flavor will get stronger as it sits.
Assembled salad: If already dressed, it is still tasty for about 24 hours, but the arugula will soften.
Freezing: You can freeze roasted beets for up to 3 months, but expect them to be softer after thawing. Great for blending into hummus or tossing into grain bowls.

Common Questions

Do I have to peel beets before roasting?

No. Roast them with the skins on, then rub the skins off after they cool a bit. The skin slips off easier and you keep more beet on your cutting board instead of in the trash.

How do I keep beetroot from bleeding all over the salad?

Beets are going to beet. If you want cleaner colors, let the roasted beets cool completely and toss them with a teaspoon of the dressing first. That light coating helps slow down the bleeding into the greens.

Can I use pre-cooked beets?

Yes. Vacuum-packed cooked beets are a solid shortcut. Skip the roasting and go straight to slicing and assembling. If they taste a little flat, hit them with extra salt and a squeeze of orange juice.

What greens work besides arugula?

Baby spinach, spring mix, or chopped kale all work. If you use kale, massage it with a pinch of salt and a little dressing for 30 seconds so it turns tender.

Is beetroot salad healthy?

It can be. Beets bring fiber and naturally sweet flavor, and this salad is built with real ingredients. If you want it lighter, reduce the feta a bit and use less dressing.

Why do my roasted beets taste too earthy?

Sometimes they just needed a bit more time to get fully tender, but the bigger fix is balance. Season the warm beets with salt, then add acid (orange juice or balsamic) to brighten them up. If your beets are consistently strong, try fresher beets, golden beets, or a touch more honey in the dressing.

Any tips to avoid beet stains?

If you care about your hands, wear gloves. If you care about your cutting board, use parchment or a board you do not baby. Beet juice is enthusiastic.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Aluminum foil or parchment paper
Chef’s knife
Cutting board (optional: one dedicated for beets)
Small jar or bowl for dressing
Whisk or fork
Paper towels (for rubbing off skins)

I used to think beetroot was a restaurant ingredient. Not because it is hard, but because it feels like it is going to cause problems. Then I started roasting a batch on Sunday like it was meal prep, and suddenly I had a secret weapon for the week. Throw beets into a salad, a grain bowl, or next to anything cheesy and crispy, and dinner instantly looks like you tried. This orange and feta combo is the one I keep coming back to because it hits sweet, salty, and bright in the same bite.

Roasted Beetroot Salad with Orange and Feta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Ingredients

4 medium beets (about 1 1/2 pounds), scrubbed
1 tablespoon olive oil, plus more as needed
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
4 cups arugula (or mixed greens)
2 oranges
3/4 cup crumbled feta
1/2 cup walnuts, toasted and roughly chopped
Dressing: 3 tablespoons olive oil
Dressing: 1 1/2 tablespoons balsamic vinegar
Dressing: 1 tablespoon orange juice (from one of the oranges)
Dressing: 1 teaspoon honey (or maple syrup)
Dressing: 1 small garlic clove, finely grated (optional)
Dressing: 1/4 teaspoon kosher salt, plus more to taste

Toasted walnuts being roughly chopped on a wooden cutting board with a chef’s knife on a bright kitchen counter

Instructions

Heat the oven. Preheat to 400°F. Line a rimmed baking sheet with foil or parchment.
Roast the beets (tender and sweet). Place the whole beets on the sheet, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and the pepper. Wrap each beet tightly in foil (this steams and roasts at the same time, so you get super tender beets). Roast 40 to 60 minutes, depending on size, until a knife slides in easily.
Cool and peel. Let the beets cool until you can handle them. Use paper towels to rub the skins off. Slice into wedges or half-moons.
Make the dressing. In a small jar or bowl, combine 3 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, 1 tablespoon orange juice, 1 teaspoon honey, the garlic (if using), and 1/4 teaspoon salt. Shake or whisk until emulsified and a little thicker. Taste and adjust with more salt or a touch more honey.
Toast the walnuts (quick and worth it). If your walnuts are not toasted yet, warm them in a dry skillet over medium heat for 3 to 5 minutes, tossing often, until fragrant. Cool, then chop.
Prep the oranges. Peel oranges and slice into rounds, or segment them over a bowl to catch the juice. If you segment, add a teaspoon of that juice to the dressing if it needs extra brightness. (Navel oranges are classic here, but blood oranges are a fun swap.)
Assemble. Add arugula to a large bowl or platter. Top with sliced beets, orange, feta, and walnuts. Drizzle with dressing and toss gently. Taste and add a pinch more salt if needed.
Make-ahead tip: For cleaner colors, toss the cooled beets with a spoonful of dressing first, then dress the greens right before serving.
Serve. Serve right away while the greens are crisp. If you want it more filling, add cooked farro or quinoa, or serve with crusty bread on the side.