Vegan Fresh Beet and Orange Salad
This vibrant salad is a showstopper on the table — jewel-toned beet slices layered with juicy orange segments, peppery arugula, and toasted walnuts, all tied together with a bright citrus-balsamic dressing. Every single ingredient is completely plant-based, so there's no swapping or substituting needed; it's naturally free of animal products from start to finish. The dressing gets its subtle sweetness from maple syrup and fresh-squeezed orange juice rather than honey, which is one of those small details that makes a real difference. Toasting the walnuts in a dry skillet before adding them takes only a few minutes but deepens their flavor considerably, adding a warm, nutty crunch that plays beautifully against the cool, tender beets. Fresh mint scattered over the top at the end lifts the whole dish with an unexpected herbal note that keeps every bite interesting. It serves four and comes together without any cooking beyond that quick walnut toast, making it an effortless but genuinely impressive option for a weeknight dinner or a weekend gathering.
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Learn more →Ingredients
4 servings
For the salad
- 3 medium red beets (about 1 lb), peeled and very thinly sliced
- 2 large navel oranges
- 4 cups arugula
- ⅓ cup walnuts, roughly chopped
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves
For the dressing
- 3 tbsp fresh orange juice (from the segmented oranges)
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 3 tbsp extra-virgin olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
Using a mandoline or a sharp knife, slice the peeled beets as thinly as possible — about 1/16 inch. Place the slices in a large salad bowl.
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