Directions:
Preheat oven:
Set oven to 200°C (400°F). Line a baking sheet with foil or parchment.
Roast the beets:
2.1. Wrap beets loosely in foil with olive oil, salt, and pepper.
2.2. Roast for 45–55 minutes, until tender when pierced.
2.3. Let cool slightly, then peel and cut into wedges.
Prepare vinaigrette:
3.1. In a small bowl, whisk orange juice, honey, vinegar, olive oil, salt, and pepper until emulsified.
Assemble salad:
4.1. Arrange roasted beet wedges and orange segments on a serving platter.
4.2. Drizzle with honey-orange vinaigrette.
Finish:
5.1. Sprinkle feta crumble, toasted nuts, and fresh herbs over the salad.
Prep & Cooking Times
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: ~1 hour 5 minutes
Servings & Calories
Servings: 4
Approximate Calories per Serving: 240 kcal
Optional Toppings or Garnish
Extra citrus zest (orange or lemon)
Pomegranate seeds for color
Fresh mint leaves
Serving Note: Serve slightly warm or at room temperature as a bright, elegant side dish or light holiday starter that pairs beautifully with roasted meats or vegetarian mains
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