Roasted Beet Salad is a terrific, light springtime meal! Made with arugula, beets, and oranges, you can serve this salad as a main dish or a side. This easy recipe is vegan and gluten-free.
Roasted Beet Salad
Bears. Beets. Battlestar Galactica.
The Office ended its nine year run in 2013, and I stuck with it to the bitter end. I felt a special connection to the show, as I was the art director for a paper company for six and a half years. We sold scrapbooking paper and stationery rather than copier paper, but there were enough similarities to keep my former coworkers and I amused. The company ended up being sold, and my last day was spent hurriedly trying to finish projects and packing up my department equipment up to ship to the new owners in another state. For years after, I had reoccurring dreams about packing up my office, and strangely some of the staff of Dunder Mifflin make appearances as coworkers.
When the last episode aired, my friend Jen had a viewing party and potluck with The Office themed food. Some menu ideas that came up were Jan’s 3-Hour Osso Bucco, Shove It Down Your Gullet Hot Dogs, Kevin’s On The Floor Chili, and of course, a stapler incased in Jello for dessert. I made a roasted beet salad, a callback to “The Dinner Party” episode, where an uninvited Dwight showed up with his own food and wine glasses. He brought beet salad, made with fresh beats from Shrute Farms.
How to Roast Beets
Roasting beets sounds daunting, but I promise it’s easy! It might get messy, and beet juice can stain, so don’t wear your nicest white shirt while doing this!
- First you preheat oven to 375° and line a baking sheet with parchment paper.
- You should trim any stems and stringy bits off your beets.
- Next you scrub the beets and pat them dry.
- Then you rub them with 1 tablespoon of the olive oil and sprinkle them with 1/2 teaspoon sea salt.
- Next you place them on the prepared baking sheet and bake for about an hour, or until they are tender when pierced with a knife.
- You allow them to cool slightly, and then peel them. The skin will be wrinkly, which makes it easy to pull the peel off with your hands.
- Finally, you slice into cubes about ½” to 1”.
If you’re not in the mood to roast beets, or you’re running short on time, you can use precooked beets. I like Love Beets, which can usually be found in the produce section of the store.
How to Supreme Oranges
Supreming is a technique that removes the bitter white parts of the orange, so it can be sliced.
- First you trim the tops and bottoms off the oranges.
- Then you carve off the peels and white pith.
- Next you carefully slice the orange segments away from the membrane, cutting as close as possible so not to waste too much of the orange.
- Finally, you cut the slices into ½” to 1” pieces.
How to Make Roasted Beet Salad
This recipe is super easy to make!
- You mix together the dressing ingredients.
- Once your beets are roasted and your oranges are sliced, put them in a large bowl with the dressing and allow them to marinate for about an hour.
- Then you toss the arugula into the mixture and top the salad with the chopped pistachios, scallions, and parsley.
- Serve and enjoy! (That’s what she said.)
How to Customize Your Salad
You can easily make this recipe your own!
- If you don’t like arugula, you can use spinach, baby kale, or leafy lettuce.
- You can use almonds, pecans, or sunflower seeds instead of pistachios.
- Tofu feta can be tossed into your salad to give it a little more oomph.
Roasted Beet Salad
- 8 medium beets
- 5 tablespoons olive oil divided
- 1 teaspoon sea salt divided
- 4 medium oranges
- ¼ cup orange juice
- ¼ cup lime juice
- 2 tablespoons balsamic vinegar
- ¼ teaspoon black pepper
- 6 cups arugula
- 2 scallions thinly sliced
- ½ cup toasted pistachios chopped
- ½ cup fresh parsley leaves
- Preheat oven to 375° and line a baking sheet with parchment paper. Scrub the beets and pat them dry. Rub them with 1 tablespoon of the olive oil, and sprinkle with 1/2 teaspoon sea salt. Place them on the prepared baking sheet and bake for about an hour, or until they are tender when pierced with a knife. Set aside and allow to cool.
- Once they've cooled, peel the beets (the skin should peel or rub off pretty easily) and then slice into cubes about ½” to 1”. (This might get messy, so don’t wear your nicest white shirt while doing it.)
- Supreme the oranges by trimming the tops and bottoms off the oranges and then carving off the peels and white pith. Carefully slice the orange segments away from the membrane, cutting as close as possible so not to waste too much of the orange. Cut the slices into ½” to 1” pieces.
- Add the orange juice, lime juice and vinegar to a large bowl and mix together. Slowly add the remaining olive oil to the bowl while whisking the mixture. Add beets to the bowl, toss to coat, and season with the remaining salt and pepper. Gently fold in the orange slices. Cover bowl and let sit for about an hour to allow the flavors to mingle.
- When ready to serve, toss the arugula into a bowl along dressed beets and oranges. Top with the toasted pistachios, scallions and parsley.
If you enjoyed this salad, you may also like:
- Garlicky Roasted Vegetables with Tahini Drizzle
- Roasted Cauliflower Salad with Creamy Cashew Dressing
- Roasted Carrots with Green Goddess Dressing
- Strawberry Kale Salad