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Roasted Beet-Orange Salad

Total Time

Prep: 20 min. + chilling Bake: 40 min.


6 servings

Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. —Kathy Rairigh, Milford, Indiana
Roasted Beet-Orange Salad Recipe photo by Taste of Home


  • 5 whole fresh beets
  • 4 green onions, thinly sliced
  • 1/4 cup cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon canola oil
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon white pepper
  • 6 lettuce leaves
  • 2 medium oranges, peeled and sectioned


  1. Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
  2. In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
  3. Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.

Nutrition Facts

1 each: 59 calories, 2g fat (0 saturated fat), 0 cholesterol, 96mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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