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Roasted Beet Salad with Blood Orange Vinaigrette

  • Author: Stacey
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 4-6 portions 1x


Organic beets and arugula from my CSA share made for an incredible roasted beet salad with blood orange vinaigrette. So refreshing and healthy!


Units Scale

The Salad

  • 5 beets
  • 1 bunch or bag of arugula (more if you want)
  • 2 blood oranges
  • 2-3 tablespoons of crumbled goat cheese
  • 1 teaspoon shallot, finely diced
  • 1/4 cup of toasted walnuts (see note 2)
  • 1-2 tablespoons of golden raisins (or craisins)

Blood orange vinaigrette   Yield: 1 cup

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • zest from 1 blood orange
  • juice from 1 blood orange (same one you zested)
  • 1 1/2 teaspoons of Dijon mustard
  • 1 teaspoon garlic scape, finely diced (or 1 small garlic clove)
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Wash your beets then put them in a foil packet and crimp the foil packet to enclose the beets completely. Make sure this is air tight – no cracks or holes in the foil. Also, I used heavy duty foil but if you don’t have that I would recommend using two layers of regular foil to create the packet. Cook in a preheated oven at 400 degrees for one hour.
  2. Make the blood orange vinaigrette. Add all vinaigrette ingredients to a bowl and whisk. If you’re using regular garlic instead of garlic scapes finely dice it or shred it on a microplane if you have one. Just watch your fingers when you get near the end! Add more salt and pepper if you think it needs it. Important to taste along the way and adjust flavors if you’d like. 
  3. Once your beets have cooled it’s time to peel and cut them. Couple things here. When you take them out of the oven they will be very hot, so be careful opening the foil packet – steam comes out and can burn you. Stick a toothpick or knife into the beets to make sure they are cooked through. They should be tender. Let them sit out for 15-20 minutes to cool before cutting. PUT GLOVES ON. Beets like to stain things and it’s annoying. I peeled them with gloves, into an aluminum bowl, then transferred them to a sheet pan to cut them so I didn’t stain my cutting board. Cut off the beet root at tops and bottom of beets. Chop them into bite sized pieces. They were still a little warm, so I put the sheet pan in the fridge to chill them before I assembled the salad. 
  4. Finely dice your shallot or onion. 
  5. Peel and pull apart your blood oranges, then cut the wedges in half.
  6. Assemble the salad. Put beets into a bowl, add some of the blood orange vinaigrette. I added 4 teaspoons here. Toss the beats in the dressing. Now add the blood oranges and shallot (or onion) and toss gently. You can’t really add all the ingredients together and mix because the beets will stain everything and ruin the presentation of the salad. Pour this mixture onto a platter and then place the remaining ingredients onto the salad. My video shows this well. Golden raisins (or craisins work too), arugula leaves (I served the remaining greens on the side), toasted walnuts (cook on low heat in a pan for 5-7 minutes and let cool completely before placing on salad), scatter the crumbled goat cheese on the salad. Serve immediately. This is not a salad that travels well. It needs to be served immediately. Add more blood orange vinaigrette to taste. You will obviously have extra vinaigrette – use it for salads.


  1. As with most salads, you can modify any ingredients to your liking. Don’t want raisins? Don’t use them. Want more walnuts, toast more. Not a fan of arugula – use chopped romaine. You get the picture. 😉 
  2. For smaller quantities of walnuts, I usually toast in a small pan. Keep heat on low and toss the nuts frequently so they don’t burn. When you can smell the nuts they are usually finished toasting. Keep your eye on them because they are easy to forget about and will burn. Let them cool completely before adding to salad.