Winter Beet Salad
A vibrant and earthy Winter Beet Salad with roasted beets, arugula, orange slices, toasted walnuts, pomegranate seeds, and a simple citrus-mustard dressing. Fully vegan, healthy, and ready in 30 minutes of active time.
Equipment
- Baking tray
- Aluminum foil
- Mixing Bowl
- Whisk
Ingredients
- 4 medium beets, scrubbed and trimmed
- 2 tbsp olive oil, divided
- 3 cups baby arugula or mixed greens
- 1 medium orange, peeled and sliced into rounds
- 1/3 cup toasted walnuts
- 1/4 cup pomegranate seeds
- 1/4 cup vegan feta or crumbled goat cheese optional
- 2 tbsp fresh orange juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- salt and black pepper to taste
- fresh thyme or flat-leaf parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil with a drizzle of olive oil and a pinch of salt.
- Roast the beets on a baking tray for 45 to 55 minutes until a knife inserts easily. Let cool for 15 minutes, then peel and slice or quarter.
- Whisk together orange juice, apple cider vinegar, Dijon mustard, maple syrup, remaining olive oil, salt, and pepper to make the dressing.
- Assemble the salad by spreading arugula on a platter, then topping with beet slices, orange rounds, walnuts, pomegranate seeds, and vegan feta if using.
- Drizzle dressing over the salad right before serving. Garnish with fresh thyme or parsley and a pinch of flaky salt.
Notes
- Roast beets up to 2 days ahead and store in the fridge until ready to assemble.
- Keep dressing separate until just before serving to prevent wilting.
- Use golden beets for a milder flavor and lighter color.
- Wear gloves when peeling red beets to avoid staining.