This salad pairs roasted beets with fresh orange segments and a short honey-vinegar dressing. It takes just over an hour, most of that hands-off oven time, and the result is a side dish that works as well next to grilled chicken as it does on its own. The color alone makes it worth putting on the table.
What makes this version work
Two things matter here. First, roasting the beets whole in foil โ rather than boiling or slicing them first โ concentrates their flavor and makes the skins slip off cleanly with almost no effort. Second, the dressing uses fresh orange juice rather than bottled, which keeps it tasting bright instead of flat. The ratio of oil to acid (3:1 olive oil to a mix of orange juice and red wine vinegar) is light enough that it doesnโt overwhelm the beets, but it still coats them properly. Dress it at the table โ a pre-dressed salad goes limp fast, and beets will bleed color into everything if they sit too long with the dressing on.
Shopping notes
- Beets: Red beets are easiest to find, but golden beets work well if you want to avoid the purple staining on your hands and cutting board. Both roast in the same time. Avoid pre-cooked vacuum-packed beets โ theyโre too wet and wonโt have the same concentrated flavor.
- Oranges: Navel oranges are the most practical choice for segmenting because theyโre seedless and have a thick pith thatโs easy to cut away. Blood oranges make a striking swap when theyโre in season.
- Red wine vinegar: Any standard supermarket brand works fine here โ the quantity is small enough that quality differences wonโt be noticeable.
Storage and make-ahead
The roasted beets can be peeled, sliced, and refrigerated in an airtight container for up to three days before you assemble the salad โ this is the best way to get ahead. Orange segments are best cut the day you plan to serve; they weep liquid quickly and turn slippery overnight. Store the dressing separately in a small jar for up to five days. Once the salad is fully assembled and dressed, it holds for about four hours in the fridge before the onions soften too much and the beets start to bleed heavily into the oranges. If youโre making it for a gathering, keep the components separate and combine them just before serving.
Common problems and fixes
- Beets still firm after 45 minutes: Size varies a lot. If a fork meets resistance, rewrap and give them another 10โ15 minutes. Large beets can take up to an hour.
- Everything turns purple: Golden beets bleed less. If youโre using red beets, slice them last and add them to the bowl right before serving rather than letting them sit with the oranges.
- Dressing tastes flat: Taste it before you pour. If itโs dull, add a small pinch of salt and a few more drops of red wine vinegar โ acid wakes up the other flavors fast.
- Red onion is too sharp: Soak the sliced onion in cold water for 10 minutes, then pat dry. This takes the raw edge off without losing the crunch.
- Salad is watery on the plate: Beets and oranges both release liquid as they sit. Pat the beet slices dry with a paper towel before assembling, and shake excess juice off the orange segments.
Bolivian Beet and Orange Salad
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Sharp knife
- Cutting board
- Small whisk
- Serving platter
Ingredients
Salad
- 3 medium beets red or golden, scrubbed and trimmed
- 2 large oranges peeled and sliced into segments
- ยผ cup red onion thinly sliced
- ยผ cup fresh cilantro chopped
Dressing
- 3 tablespoons olive oil extra virgin preferred
- 1 tablespoon orange juice freshly squeezed
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- ยฝ teaspoon salt to taste
- ยผ teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
- Wrap the beets individually in foil and place them on the prepared baking sheet. Roast for about 45 minutes, or until fork-tender.
- Allow the beets to cool slightly, then peel by rubbing the skins off with a paper towel or hands. Slice into thin wedges.
- Segment the oranges by cutting away the peel and white pith, then cutting between the membranes to release the segments.
- In a large mixing bowl, gently combine the beet slices, orange segments, and thinly sliced red onions.
- In a small bowl, whisk together the olive oil, orange juice, honey, red wine vinegar, salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with fresh cilantro and serve immediately or chill for enhanced flavors.
Notes
- For a crunchier texture, add toasted walnuts or pecans.
- You can also substitute mint for cilantro for a fresher twist.
Nutrition
FAQ
Can I use pre-cooked beets from the store?
You can, but the flavor will be noticeably milder and the texture softer than roasted. If you use them, pat them very dry before slicing โ they hold a lot of liquid and will water down the dressing.
Do I have to segment the oranges, or can I just slice them?
Slices work fine and save time. The main reason to segment is to remove the membrane, which can be chewy and slightly bitter. If you slice instead, peel the orange fully and cut crosswise into thin rounds.
Is there a substitute for cilantro?
Fresh mint is the most natural swap and the recipe card already mentions it. Flat-leaf parsley also works if you want something more neutral that wonโt compete with the orange.
How do I keep my hands from staining when peeling red beets?
Wear disposable gloves or rub your hands with a little cooking oil before you start โ the oil creates a barrier that makes the pigment easier to wash off. Working under cold running water also helps.
Can this be served warm instead of cold?
Yes โ serve the beets warm straight from the oven and add the orange segments and dressing right before eating. The contrast between warm beets and cool citrus is actually quite good.