• Email
  • Pin It

Roasted Beet & Orange Salad


Contributed by:

Roasted Beet & Orange Salad


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Roasted Beet & Orange Salad

This flavorful salad is simple to make, but the beets must be roasted in advance. They can be prepared up to 2 days before. This salad is best served the day it is assembled as the strong color from the beets will run and dye the other ingredients over time- wonderful contrasting colors are terrific to behold!


  • Ready Time : 0 min




  • 3 large beets (or 4 small), scrubbed and trimmed
  • 1 tbsp. water
  • Kosher salt
  • 3-4 oranges
  • 2-3 scallions, chopped
  • 2 cloves garlic, minced
  • 1/3 cup red wine vinegar
  • 2/3 cup olive oil
  • 2 tsp. sugar
  • Freshly ground black pepper


Preheat oven to 400 degrees.  Layer 2 large pieces of tin foil, one on top of the other, on top of a baking sheet.  Place beets in the center of the foil layers.  Drizzle water over the tops and sprinkle with kosher salt.  Gather the tin foil around the beets and close to form a tightly sealed pouch.  Roast for at least 1 hour, or until beets are tender when pierced with a fork.  When tender, remove from oven and cool.  Refrigerate until ready to assemble salad.


Gently peel or scrape away skin from beets so that you are left with the inner red flesh. (Disposable gloves are handy for this messy job!)  Cut the beets into ½ inch pieces and place them in a large mixing bowl.

Cut off the polar ends of the oranges with a sharp serrated knife.  Then slice the peel from the sides.  Trim away the white pith.  With a gentle sawing motion, cut along each membrane and release the orange sections into the bowl with the beets.  (You will be left with an empty mass of membranes – discard!).   Add the chopped scallions to the bowl and set aside.

Combine the minced garlic, red wine vinegar, olive oil, sugar, salt and pepper in a cruet or tightly covered container.  Whisk or shake vigorously until emulsified.   Season to taste with salt and pepper.

Pour dressing over beets and oranges.  Toss to coat evenly.  Serve and enjoy!


About Naomi Ross


For Naomi Ross, her kitchen is her canvas.  As a kosher cooking instructor, food writer and recipe developer, Naomi strives to bring inspiration into the home kitchen, integrating cooking basics with a love of good food.  Naomi lives with her husband, four children and grandmother in Woodmere, NY.  She teaches regularly at the Center for Kosher Culinary Arts and the Kosher Culinary Institute of the Five Towns.  In addition, she gives group demonstrations and private lessons throughout the tri-state area.  To learn more check out her website: http://www.jewishcookingconcepts.com/index.php

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in