Roasted Beetroot and Orange Salad

The last recipe inspiration post included pumpkin and beetroot. I have since roasted beets and they taste great, much better than the vacuum-packed beetroot, they have a surprising sort of butteriness to them. And they are easy enough to do and much healthier. That said they take a while and are very messy so … I probably will stick to convenience versions for everyday sorts of recipes – but definitely every now and then I’ll got to the bother of roasting them myself.

It looks gorgeous and the roasted pumkin by itself tastes great and the orange and beetroot salad work so well together. Unfortunately though – at least the way I’ve done them – the trio does not work – the tastes detract from each other. Oh well…

In the inspiration post I wondered if a salad of roasted beets, pumpkin and orange might be nice. While I like the beetroot and orange together and I like the roasted pumpkin by itself but together, at least the way I made it, didn’t work. I roasted half the pumpkin in garam masala and it tasted really great. The other half I used for a simple curry made with onion, pumpkin, curry powder, garam masala, cayenne pepper, coconut milk and peas. It was very nice but I’m not going to do a recipe post for the pumpkin because it’s pretty much the same recipe that I link to on the inspiration post page.

roasting pumpkin
For the pumpkin I just peeled and diced it and roasted it with some garam masala sprinkled over.

I used the How To Roast Beets in the Oven from the Kitchn method for roasting my beets. It works well.

Scrub the beets and trim the stems back to 1cm to get them ready for roasting.
warp beets in foil
Once the beets are scrubbed and you’ve chopped the stems back to 1 – 2 cm, oil add a dash of red wine vinegar and wrap in foil ready for baking.
knife-test for raosted beets
After about an hour, depending on their size, the beets should be done. Test by pushing a knife in, it should meet little to no resistance. Not that that’s obvious by the photo…
orange with the beet roasting juices
So you’ll notice the beets have left quite a lot of roasting juice left behind them. Don’t throw it out – it’s perfect to mix with the orange, red wine and onion for marinating the sliced roasted beetroot.
Orange juice and zest with roasting juices from the beets.
Orange juice and zest with roasting juices from the beets. I’m just adding this coz I think it looks pretty…
Roasted beets, peeled and sliced, marinating in a mixture of sliced onion, roasting juices, orange juice and zest and red wine vinegar. This will keep in the fridge for a week or so and it’s great in the Beetroot and Orange Salad, but it’s also good in the lazy pickled beetroot salad.

I’ve used salad leaves, and maybe beet leaves would be good in this, but honestly and I only realized after that it’s better without the leaves. The beetroot, orange, onion is good all by itself.

Ingredients for orange and roasted beets salad.
Orange slices, marinated roast beet slices, minced Onion, salad leaves and some orange mustard vinaigrette.

Roasted Beetroot and Orange Salad

Roasted Beetroot and Orange Salad


  • beets
  • olive oil
  • red wine vinegar
  • 2 oranges
  • 1 onion
  • 1 - 2 tablespoons orange mustard vinaigrette
  • salad leaves optional


  1. Roast the beets: Scrub the beets and trim the tops to 1 - 2 cm. Place each beetroot on a large piece of tin foil. Oil each one and drizzle over a little red wine vinegar. Wrap each one in their piece of foil. Place in a baking dish and bake in a pre-heated oven at 200 C for an hour or so - until you can easily push a knife through.
  2. When the beets have finished roasting unwrap, take them out, peel and slice thinly and place in a suitable container. There will be roasting juice left in the foil packets, pour this liquid into a bowl.
  3. Zest the orange and juice it. Add the zest to a non-stick frying pan and fry on a gentle-medium heat for a minute or so until it starts to crisp and becomes fragrant. Add this and the strained orange juice to the bowl with the roasting juices. Add red wine vinegar to this - follow your own taste - I added two good dashes to this.
  4. Halve the onion. Peel it and slice thinly. Add the onion and the bowl of beet-orange-vinegar juice into the container with the beets. Leave this to marinate for at least 1 hour.
  5. Make the salad: If you are using the salad leaves toss them in the orange mustard vinaigrette dressing. If not there's no need to add dressing to the salad, there is already plenty of flavour from the marinated roasted beets, orange and onion. Segment the last orange. Chop half an onion finely and combine the orange, onion and beets in a bowl.


Orange and beetroot - tastes like they're made to go together.
Orange and beetroot – tastes like they’re made to go together.

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butternut Written by:

I was a vegetarian for 4 - 5 years in my late teens. A very unhealthy vegetarian. Never cooked any proper meals. I set up this blog with the intention of adding more vegetables to my diet but it occurred to me recently I'm also kind of talking to the unhealthy vegetarian teenager I once was.