Roasted Beet Salad with Orange Dressing

Roasted Beet Salad with Orange Dressing

  • Prep time

    10 minutes

  • Cook time

    45 minutes

  • Course

    Small Bites

  • Skill level

    Beginner

  • Serves

    4
Chef’s notes

The season for beets begins in fall but can extend to the end of winter. Here’s a healthy recipe to break up all the typical heavy foods of the cold season. Earthy, savory, and sweet, roasting beets brings out a heartiness that could make this vegetable a standalone meal or a satisfying side dish. If you’d like to add a protein, substitute goat cheese for the tartness of pickled fish, such as sardines or herring.

Ingredients

  • 6 red beets
  • 2 tbsp. olive oil
  • Kosher salt
  • 2 handfuls of lettuce
  • 4 oz. goat cheese, crumbled
  • ⅓ cup pomegranate seeds

Orange Oregano Dressing

  • ⅓ cup fresh orange juice
  • ⅓ cup extra virgin olive oil
  • 1 small shallot, minced
  • ½ tsp. dried oregano
  • 1 tsp. coarse ground dijon mustard
  • 1 tsp. white wine vinegar
  • Salt and pepper

Preparation

  1. Preheat the oven to 400°F. Trim off ends of each beet and peel. Cut into fourths and toss with olive oil and salt in a rimmed cookie sheet. Roast in the oven for 30 to 40 minutes or until tender.
  2. Meanwhile, combine dressing ingredients in a jar. When ready to eat, shake to emulsify.
  3. Lay a bed of lettuce on a serving platter. While they're still warm, toss the roasted beets with orange and oregano dressing to taste and spoon beets on top of lettuce. Garnish with goat cheese and pomegranate seeds. Serve immediately.
Chef’s notes

The season for beets begins in fall but can extend to the end of winter. Here’s a healthy recipe to break up all the typical heavy foods of the cold season. Earthy, savory, and sweet, roasting beets brings out a heartiness that could make this vegetable a standalone meal or a satisfying side dish. If you’d like to add a protein, substitute goat cheese for the tartness of pickled fish, such as sardines or herring.

Ingredients

  • 6 red beets
  • 2 tbsp. olive oil
  • Kosher salt
  • 2 handfuls of lettuce
  • 4 oz. goat cheese, crumbled
  • ⅓ cup pomegranate seeds

Orange Oregano Dressing

  • ⅓ cup fresh orange juice
  • ⅓ cup extra virgin olive oil
  • 1 small shallot, minced
  • ½ tsp. dried oregano
  • 1 tsp. coarse ground dijon mustard
  • 1 tsp. white wine vinegar
  • Salt and pepper

Preparation

  1. Preheat the oven to 400°F. Trim off ends of each beet and peel. Cut into fourths and toss with olive oil and salt in a rimmed cookie sheet. Roast in the oven for 30 to 40 minutes or until tender.
  2. Meanwhile, combine dressing ingredients in a jar. When ready to eat, shake to emulsify.
  3. Lay a bed of lettuce on a serving platter. While they're still warm, toss the roasted beets with orange and oregano dressing to taste and spoon beets on top of lettuce. Garnish with goat cheese and pomegranate seeds. Serve immediately.

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Save this recipe

Roasted Beet Salad with Orange Dressing

Recipe by: Jenny Nguyen-Wheatley
Roasted Beet Salad with Orange Dressing
  • Prep time

    10 minutes

  • Cook time

    45 minutes

  • Course

    Small Bites

  • Skill level

    Beginner

  • Serves

    4
Chef’s notes

The season for beets begins in fall but can extend to the end of winter. Here’s a healthy recipe to break up all the typical heavy foods of the cold season. Earthy, savory, and sweet, roasting beets brings out a heartiness that could make this vegetable a standalone meal or a satisfying side dish. If you’d like to add a protein, substitute goat cheese for the tartness of pickled fish, such as sardines or herring.

Ingredients

  • 6 red beets
  • 2 tbsp. olive oil
  • Kosher salt
  • 2 handfuls of lettuce
  • 4 oz. goat cheese, crumbled
  • ⅓ cup pomegranate seeds

Orange Oregano Dressing

  • ⅓ cup fresh orange juice
  • ⅓ cup extra virgin olive oil
  • 1 small shallot, minced
  • ½ tsp. dried oregano
  • 1 tsp. coarse ground dijon mustard
  • 1 tsp. white wine vinegar
  • Salt and pepper

Preparation

  1. Preheat the oven to 400°F. Trim off ends of each beet and peel. Cut into fourths and toss with olive oil and salt in a rimmed cookie sheet. Roast in the oven for 30 to 40 minutes or until tender.
  2. Meanwhile, combine dressing ingredients in a jar. When ready to eat, shake to emulsify.
  3. Lay a bed of lettuce on a serving platter. While they're still warm, toss the roasted beets with orange and oregano dressing to taste and spoon beets on top of lettuce. Garnish with goat cheese and pomegranate seeds. Serve immediately.