Healthy roasted beet salad recipe, This flavor-packed vegan salad features tender roast beets and the classic combination of citrus, fennel, and orange-vinaigrette for a light, yet satisfying main course.
Ingredients for this Recipe :
Orange Vinaigrette Ingredients:
- 1/4 cup balsamic vinegar
- 1 tsp fresh orange zest
- 2 tbsp fresh orange juice
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp fresh lime zest
- 1 tbsp fresh lime juice
- 1/4 cup rice wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 1 clove garlic, finely minced
- Sea salt and black pepper, to taste
Salad Ingredients:
- 4 medium beets
- 3 tbsp extra virgin olive oil
- Sea salt
- 2 large organic oranges, zested, sliced, and cut into wedges
- 1/2 small fennel bulb, cut into thin slices
- 2 cup baby Arugula lettuce
- 2 cup mixed salad greens
- 1/2 cup walnuts, chopped
How to Make Roasted Beet Salad :
Step One:
Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.
Step Two:
Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping it in aluminum foil and placing it on a rimmed baking sheet.
Step Three:
Place the baking sheet into the preheated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.
Step Four:
Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.
Step Five:
Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl. Arrange greens onto a serving platter or chilled individual salad plates and top with roasted beets, orange slices, sliced fennel, and walnuts.
Step Six:
Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!
Serving Suggestions :
This delicious roasted beet salad pairs with any meal you prefer. For a more robust meal, pair it with a cup or bowl of your favorite hot or chilled soup. Check out our own Vegan Creamy Wild Rice and Mushroom Soup recipe also.

Other Vegan Salad Recipes –
Veggie salad recipe – Veggie Mason Jar Salad with Homemade Dressing
Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette
Other Vegan Recipes –
Roasted vegetables recipe – Mediterranean Roasted Vegetables
Kale chips recipe – How to Make Crispy Kale Chips
Vegan noodles recipe – Butternut Squash Noodles
Roasted Beet Salad with Citrus and Fennel
Roasted beet with a combination of citrus and fennel for a light salad, Fully vegan and super delicious.
Ingredients
- Orange Vinaigrette Ingredients:
- 1/4 cup balsamic vinegar
- 1 tsp fresh orange zest
- 2 tbsp fresh orange juice
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp fresh lime zest
- 1 tbsp fresh lime juice
- 1/4 cup rice wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 1 clove garlic, finely minced
- Sea salt and black pepper, to taste
- Salad Ingredients:
- 4 medium beets
- 3 tbsp extra virgin olive oil
- Sea salt
- 2 large organic oranges, zested, sliced, and cut into wedges
- 1/2 small fennel bulb, cut into thin slices
- 2 cup baby Arugula lettuce
- 2 cup mixed salad greens
- 1/2 cup walnuts, chopped
Instructions
Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.
Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping it in aluminum foil and placing it on a rimmed baking sheet.
Place the baking sheet into the preheated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.
Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.
Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl. Arrange greens onto a serving platter or chilled individual salad plates and top with roasted beets, orange slices, sliced fennel, and walnuts.
Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!
No Comments