Roasted Beet Feta and Orange Salad

I love this roasted beet, feta and orange salad! All the flavors are so harmonious and really help each other shine. The orange compliments the beets earthiness and adds some welcomed acidity that makes each bite deliciously balanced. The addition of salty feta and roasted pumpkin seeds or pistachios add another element of texture and flavor to this salad. The vinaigrette isn’t a heavy vinaigrette but instead just lightly coats the ingredients to it stays light and naturally flavorful with a little more acidic pop to the flavors.

This salad is the perfect fall and winter salad when beets and oranges are at their freshest! It can obviously be made all year round too. It’s great as a side dish or appetizer or as a main dish.

This is a twist on a traditional beet, goat cheese and orange salad. I grew up with a pet goat, her name was Zelfa. She was stubborn and we had to milk her. It wasn’t my fondest childhood memory and to this day the smell of milk and taste (but mostly smell) of goat cheese turns my stomach. However, I love feta! I love the saltiness of the feta in this salad and it really works lovely.

If you anticipate leftovers, then spoon on the dressing per serving so you can store the remainder of the salad in the refrigerator for a few days.

What you need to make this roasted beet, feta and orange salad:

Serves 4 -6 people (4 as a main course, 6 as a side or appetizer)

For the Salad:

• 6 cups spinach
• 2-3 medium/large beets – cooked and cooled*, cut into rounds then in half
• 2 oranges – segmented*
• 1/2 cup feta
• 1/4 cup roasted pumpkin seeds or pistachios

* To cook the beets, remove the stems and bottom tails, wrap in tin foil and bake for 1 hour on 400 F., let them rest until cool enough to handle, the beet peels will slide off, slice into 1/4 inch thick rounds then cut in half.

*To segment an orange cut off the rind around the orange. Slice the orange into segments between the membrane layers so you get an orange segment with no skin attached.

For the orange vinaigrette:

• 1/4 cup white vinegar
• 1/4 cup fresh orange juice
• zest of 1 orange
• 2 tablespoons honey
• 1 teaspoon sugar – optional
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Instructions

For the orange vinaigrette:

1. In a small bowl, combine white vinegar, fresh orange juice, orange zest, honey, sugar (if using), olive oil and salt and whisk together.
2. Set aside.

Instructions for the salad:

1. In a large salad bowl, add spinach, roasted and sliced beets, segmented orange, feta cheese and roasted pumpkin seeds or pistachios.
2. Drizzle with vinaigrette, serve.

Here are a few other salad recipes you may love:

• Grilled Balsamic Chicken Caprese Salad RECIPE HERE
• Black Bean Salad RECIPE HERE
• Vietnamese Rice Noodle Salad RECIPE HERE
• Mediterranean Chickpea Pasta Salad RECIPE HERE
• BBQ Chicken Salad RECIPE HERE

Print Recipe

5 from 2 votes

Roasted Beet, Feta and Orange Salad

This hearty and delicious salad highlights the roasted beets and fresh oranges in a bed of spinach with a deliciously simple orange vinaigrette and toasted pumpkin seeds or pistachios.

Prep Time10 minutes mins

Course: Appetizer, Dinner, healthy, Main Course, Salad, Side Dish, Vegetable

Cuisine: American, appetizer, Salad, Salad Dressing, Side dish, vegetables

Keyword: appetizer, Beets, Dinner, main, orange, Pumpkin, Salad, side dish, Vegetables

Servings: 4 people

Ingredients

• For Salad:
• 6 cups spinach
• 2-3 medium/large beets – cooked and cooled* cut into rounds then in half
• 2 oranges – segmented*
• 1/2 cup feta
• 1/4 cup roasted pumpkin seeds or pistachios
• For vinaigrette:
• 1/4 cup white vinegar
• 1/4 cup fresh orange juice
• zest of 1 orange
• 2 tablespoons honey
• 1 teaspoon sugar – optional
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Instructions

• * To cook the beets, remove the stems and bottom tails, wrap in tin foil and bake for 1 hour on 400 F., let them rest until cool enough to handle, the beet peels will slide off, slice into 1/4 inch thick rounds then cut in half.
• *To segment an orange cut off the rind around the orange. Slice the orange into segments between the membrane layers so you get an orange segment with no skin attached.
• For vinaigrette: In a small bowl, combine white vinegar, fresh orange juice, orange zest, honey, sugar (if using), olive oil and salt and whisk together.
• Set aside.
• For salad: In a large salad bowl, add spinach, roasted and sliced beets, segmented orange, feta cheese and roasted pumpkin seeds or pistachios.
• Drizzle with vinaigrette, serve.