clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Beet Salad with Oranges and Pears

Roasted Beet Salad with Oranges and Pears

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 55-60 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian


This roasted beet salad with oranges and pears is fresh and crisp mix of arugula, blue cheese and pistachios tossed in a citrus vinaigrette.


  • For roasted beets
  • 2 pounds beets, greens removed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For salad
  • 2 navel oranges
  • 1 pear, diced
  • 1/4 cup crumbled blue cheese
  • 1/4 cup roughly chopped pistachios
  • 1 cup baby arugula
  • 1 tablespoon minced chives
  • For orange vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • 1 garlic clove, minced
  • 1 tablespoon minced chives
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. For the roasted beets: Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.
  3. When the beets are cool enough to handle, use a towel to rub off the skins. Then cut the beets into a 1/2-inch dice.
  4. For the oranges: Cut the skin and white pith from the oranges. Slice between the membranes removing the orange segments while collecting the juice in small bowl. Dice the oranges.
  5. For the salad: In a large bowl, combine the beets, oranges, pears, blue cheese, pistachios, arugula and chives.
  6. For the vinaigrette: Whisk the 3 tablespoons olive oil, champagne vinegar, garlic, chives, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper into the orange juice. Drizzle the vinaigrette into the salad.


The beets can be roasted up to 2 days in advance. Store them in the refrigerator in an airtight container.

To save time, you can use packaged pre-roasted beets. Pat the moisture off with a towel.

Keywords: roasted beet salad, beet orange salad