Perfect Roasted Beets with Orange Slices Recipe | Vegetarian Times Skip to main content

Perfect Roasted Beets with Orange Slices

The only thing roasted beets need is a light vinaigrette to be absolutely perfect. When making this recipe, roast a few extra beets to use in salads and sandwiches or in other beet dishes. Try the recipe with Chioggia or golden beets as well.



Ingredient Line: 
4 medium beets (1¼ lb.), trimmed and scrubbed
Ingredient Line: 
2 medium oranges
Ingredient Line: 
1 Tbs. sherry vinegar
Ingredient Line: 
2 Tbs. lemon juice
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½ tsp. salt
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2 Tbs. olive oil


1. Preheat oven to 400°F. Wrap each unpeeled beet individually in foil.Place on baking sheet, and roast 40 minutes, or until beets are tender enough to be pierced with knife. Cool until easy to handle.

2. Grate 1/2 tsp. zest from 1 orange; set zest aside. Trim ends away from both oranges, stand fruit upright, and remove peel and pith with knife.Hold fruit over bowl (to catch juice), and cut segments from membranes. Cut each segment in half, and place in separate bowl.  3. Whisk together 2 Tbs. orange juice (in bowl), vinegar, orange zest, lemon juice, and salt. Gradually whisk in oil. 4. Peel beets by rubbing off skin under cold running water. Cut beets into 1-inch pieces, and add to bowl with orange segments. Top with vinaigrette, and toss well. Chill several hours, or up to 2 days.

Nutrition Information: 

2 g
Total Fat: 
5 g
Saturated Fat: 
1 g
16 g
0 mg
264 mg
3 g
12 g
Serves 6

Comments on this Recipe

I made this - and it was a hit. Even my daughter who normally won't eat anything with beets.

This was so delicious and easy......there were no leftovers.!

This was pretty good. Doesn't look like the picture, as it is a pretty juicy salad. Good flavors!

I made this as a side dish tonight. Instead of regular beets I used golden beets. It was very tasty. Just not super eye appealing being that the beets & oranges are the same color. I served 2 people & have plenty left over. I'm thinking it will taste even better tomorrow once all the flavor profiles have a chance to settle & marry. However, I'm thinking that it could use more or some of something else in addition. Like an herb, maybe Dill or Fennel would go well with the citrus notes?

@cheech; yeah, ya hafta think of color, too, when preparing vegetarian/vegan dishes - engage all the senses! i find, too, that there is a difference in taste between red and golden beets. don't you?

Wow what a great salad easy easy. I boiled the beets and put the rest together. Omitted the salt as I restrict my salt intake but it was still awesome!!!!!

I absolutely love the combination of beets and oranges. I add avocado to the duo plus balsamic instead for one of the best salads I've ever had.

I've made something very similar with grapefruit sections as well as oranges. It also called for green onions and walnuts...and if you're not vegan ....some feta cheese. It was delicious, so I'm sure this would be too. Just making those suggestions if you want to change it up a bit.

This is delicious with the addition of a little chopped mint.

I'm always shocked by the use of aluminum with food.

You don't need to use the foil (expensive and wasteful). In winter I roast beets in a pan in the oven, just like potatoes - scrub, trim any bad spots and cook. In summer, scrub, trim (don't dry) put them in a slow-cooker (CrockPot(tm)) and cook for 4-6 hours on High or 8 on Low. If your air conditioner bill was high last month, put the crockpot on the porch.