Orange and Beet Salad

PaleoVeganArugulaBeet Salad

Brighten you day with this colorful beet salad with sliced beets, navel oranges, red onions, arugula in a light vinaigrette.

Photography Credit: Elise Bauer

Winter may be dreary, but it’s the best time of year for colorful citrus fruits and beets! This is a quick and easy salad that can brighten any winter day with beets, slices of orange, red onions, and arugula.

You can either roast or boil the beets. Roasting will give you more flavor, boiling takes less time and doesn’t use as much energy to cook the beets.

Toss the oranges and beets in a light vinaigrette and serve with peppery baby arugula.

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Orange and Beet Salad Recipe

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4


  • 1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized, scrubbed clean
  • 2 large navel oranges, peels cut off with a small small knife and sliced
  • 1 bunch of arugula leaves, cleaned, and any thick stems removed
  • Several thin slices of red onion
  • optional 1/4 cup chopped walnuts

Vinaigrette Dressing:

  • 3 Tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon dried mustard
  • Salt and pepper to taste


1 Cook the beets: You can either boil or roast the beets. To boil the beets, cover the unpeeled beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork.

If you prefer to roast the beets instead of boiling them, wrap the unpeeled beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. (See our Roasted Beets recipe.)

After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them.

If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing.

2 Make the dressing: While the beets are cooking, make the dressing by putting all of the dressing ingredients into a jar. Seal and shake until the dressing is well blended.

3 Compose the salad: Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts.

If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad.

Sprinkle dressing over the individual salads.

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How to Section an Orange - useful tip with photos from Helen at Beyond Salmon.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

10 Comments / Reviews

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Did you make it? Rate it!

  1. Linda Grimes

    Beautiful and delicious salad…I made a small change…added some thinly sliced raw fennel. Love the crunch and texture.


  2. gil

    Can you freeze cooked beets?

    I don’t know. If you try it, please let us know how it turns out. ~Elise

  3. Beau Smith

    Yum! Made this salad tonight… it was so good. Highly recommended.

    Awesome Beau! So glad you liked it. ~Elise

  4. Will Capellaro

    Tasty! I used thinly sliced raw beets, I can’t imagine why you’d ever need to cook them.

  5. Cindy

    I love beets and oranges. I’ve been making something similar but with those canned mandarin oranges — makes a great lunch.

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Orange and Beet SaladOrange and Beet Salad