{"id":518,"date":"2025-11-12T10:09:52","date_gmt":"2025-11-12T10:09:52","guid":{"rendered":"https:\/\/www.tals-cooking.com\/en\/?p=518"},"modified":"2025-11-12T10:16:08","modified_gmt":"2025-11-12T10:16:08","slug":"roasted-beet-and-orange-salad","status":"publish","type":"post","link":"https:\/\/www.tals-cooking.com\/en\/roasted-beet-and-orange-salad\/","title":{"rendered":"Roasted Beet and Orange Salad \u2013 A Refreshing Winter Dish You Can Make Ahead"},"content":{"rendered":"\n

Hosting with Ease<\/strong><\/h3>\n\n\n\n

Yesterday I prepared a beet and orange salad<\/strong>, along with a few other great dishes, when we hosted a guest from France.
I love entertaining \u2014 but even more than that, I love actually sitting down with my guests<\/strong>, not being stuck in the kitchen frying or prepping during the meal.<\/p>\n\n\n\n

That\u2019s why anyone who knows me knows I always look for dishes that can be made in advance<\/strong>, then just assembled, seasoned, or reheated right before serving.
That\u2019s my guiding principle when planning a menu \u2014 along with using seasonal produce<\/strong>, especially what\u2019s fresh from the garden.<\/p>\n\n\n\n

\"Beet
Beet and Orange Salad<\/figcaption><\/figure>\n\n\n\n
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The Perfect Winter Pairing: Beets and Oranges<\/strong><\/h3>\n\n\n\n

One of the stars of the evening was this beet and orange salad<\/strong> \u2014 a simple, beautiful mix of the sweetness of roasted beets<\/strong> with the bright acidity of garden-fresh oranges<\/strong> just coming into season.<\/p>\n\n\n\n

If you\u2019re not already following me on Instagram<\/a> \u2014 now\u2019s a good time to do that!<\/p>\n\n\n\n

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Why Winter Beets Are the Best<\/strong><\/h3>\n\n\n\n

In winter, many root vegetables store sugars to protect themselves from freezing, making carrots, beets, and other roots sweeter and more flavorful<\/strong>.<\/p>\n\n\n\n

When choosing beets, look for medium-sized ones<\/strong> for even roasting, and pick beets that are roughly the same size.
(And if you find really good ones \u2014 check out my roasted beets with yogurt sauce recipe<\/a><\/strong> for another great idea.)<\/p>\n\n\n\n

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\"Beet
Beet and Orange Salad<\/figcaption><\/figure>\n\n\n\n

How to Roast Beets<\/strong><\/h3>\n\n\n\n

Wash the beets thoroughly \u2014 especially around the stems, where sand loves to hide.
Place them on a baking tray and roast in a preheated oven at 200\u2013210\u00b0C (390\u2013410\u00b0F)<\/strong> for about 1 to 1.5 hours<\/strong>, depending on their size, until a knife slides in easily.<\/p>\n\n\n\n

Once done, cool the beets and peel them: just trim the ends and slip off the skin \u2014 it\u2019ll come off like magic.<\/p>\n\n\n\n

Cut each beet in half, then slice into 5\u20136 wedges<\/strong> and store in a bowl. You can do this up to two days ahead<\/strong> of serving.<\/p>\n\n\n\n

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Prepping the Oranges<\/strong><\/h3>\n\n\n\n

To supreme (segment) the oranges, cut off the peel and pith, then slice between the membranes to release clean segments.
Mix the orange segments with the beet wedges.<\/p>\n\n\n\n

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The Secret Upgrade: Citrus-Infused Honey<\/strong><\/h3>\n\n\n\n

If you want to take this salad to another level<\/strong>, try making fermented citrus blossom honey<\/strong> in spring:
Fill a jar with fresh citrus blossoms, cover with honey, and let it infuse. The result is a fragrant, golden honey that\u2019ll lift any salad or dessert.<\/p>\n\n\n\n

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The Full Dinner Menu<\/strong><\/h3>\n\n\n\n

Here\u2019s what else I served alongside the beet and orange salad:<\/p>\n\n\n\n