Roasted Beet & Orange Salad

Roasted Beet and Orange Salad - Foody First

I wanted to celebrate some seasonal ingredients and knew that beets needed to be the star of the dish. This salad is slightly sweet, a little salty, and loaded with caramelized flavours. Great for pairing with fall dishes like roasts, and perfect to take to a friend's for dinner.

Roasted Beet & Orange Salad

Serves 4 (as a side) // Vegetarian, Gluten Free, Refined Sugar-Free



  • 3 large beets

  • 1 Tbs balsamic drizzle (the thick kind!)

  • 1 Tbs olive oil

  • salt & pepper

  • 3 cups arugula

  • 2 large oranges, segmented (how to segment an orange)

  • 1 oz feta, crumbled

  • 2 Tbs pumpkin seeds

  • a few basil leaves (optional)


  • 1 Tbs olive oil

  • 2 Tbs balsamic vinegar

  • 1 Tbs maple syrup

  • salt & pepper


  1. Preheat oven to 425F

  2. If you bought bunched beets, cut off the ends. Peel beets and cut into 1/2" wedges.

  3. Place onto baking sheet and drizzle thick balsamic drizzle and olive oil over top. Sprinkle with salt & pepper and toss to coat.

  4. Place in the oven and cook for 40min, flipping halfway.

  5. Remove from oven and let cool.

  6. Prepare dressing in a medium bowl.

  7. Toss arugula in dressing.

  8. Place arugula over a serving plate. Top with the roasted beets, orange segments, pumpkin seeds, basil leaves, and crumbled feta.

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