Equipment
* optional
Ingredients
Roasted Beets
- 600 g beets, peeled and cut into 2cm cubes
- 15 ml extra virgin olive oil
- 3 g kosher salt
Orange Raspberry Vinaigrette
- 1 orange, zested and juiced
- 30 ml raspberry vinegar
- 45 ml extra virgin olive oil
- 5 g dijon mustard, smooth
- 10 g maple syrup
- 2 g kosher salt
- 1 g black pepper, freshly ground
Salad Base
- 100 g arugula, washed and dried
- 1 orange, peeled and segmented
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 231 kcal
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 16 g
- Fiber
- 6 g
- Sugar
- 16 g
- Sodium
- 624 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 662 mg
- Calcium
- 85 mg
- Iron
- 1.8 mg
- Magnesium
- 52 mg
- Phosphorus
- 81 mg
- Zinc
- 0.7 mg
- Vitamin A
- 37 mcg
- Vitamin C
- 31 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.7 mg
- Folate
- 199 mcg
- Water
- 196 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil.
Place the cubed beets on the prepared baking sheet. Drizzle with 15ml of extra virgin olive oil and sprinkle with 3g of kosher salt. Toss well to ensure the beets are evenly coated, then spread them out in a single layer.
Roast the beets in the preheated oven for 35 to 40 minutes, tossing halfway through, until they are deeply tender.
Remove the baking sheet from the oven. Allow the roasted beets to rest and cool completely to room temperature.
In a small mixing bowl, combine the orange zest, orange juice, raspberry vinegar, Dijon mustard, maple syrup, salt, and black pepper. Whisk vigorously to blend the base ingredients.
While whisking continuously, pour the remaining 45ml of extra virgin olive oil into the bowl in a slow, steady stream until the vinaigrette becomes thick, glossy, and fully emulsified.
In a large mixing bowl, arrange the fresh arugula, cooled roasted beets, and fresh orange segments.
Drizzle the emulsified orange and raspberry vinaigrette over the salad. Toss gently to combine, ensuring the arugula is lightly coated without being weighed down. Serve immediately.
Chef's Notes
- Using a mix of red and golden beets adds beautiful visual contrast, but roast them on separate sides of the pan to prevent the red juice from bleeding into the golden beets.
- Raspberry vinegar brings a fruity acidity that perfectly bridges the earthy beets and sweet oranges. If unavailable, white wine vinegar mashed with a single fresh raspberry makes an excellent substitute.
- For the most refined texture, supreme the orange by carefully slicing away the peel and white pith, then cutting between the membranes to release clean wedges of fruit.
- To make this a true 15-minute weeknight meal, substitute the fresh raw beets with high-quality vacuum-sealed pre-cooked beets, skipping the roasting phase entirely.
Storage
Refrigerator: 3 days — Store beets and dressing separately from greens to prevent wilting.
Troubleshooting
Vinaigrette separates into oil and liquid layers
Cause: Oil was added too quickly or mixing was not vigorous enough
Fix: Add a teaspoon of warm water or an extra dab of Dijon mustard to a new bowl, then slowly whisk the broken dressing into it
Prevention: Drizzle oil in a very slow, thin stream while whisking constantly
Beets are still hard after roasting
Cause: Beets were cut too large or oven temperature was inaccurate
Fix: Cover the baking sheet with foil to trap steam and return to the oven for 10-15 more minutes
Prevention: Cut beets into uniform 2cm pieces for even, timely cooking
Cultural Context
Beets and citrus form a classic flavor pairing in Mediterranean and Eastern European cuisines, balancing profound root-vegetable earthiness with sharp, bright acidity. The addition of raspberry vinegar elevates this traditional combination by introducing a subtle, modern fruity complexity.
