Nani's Cranny

Roasted Beet Salad with Oranges and Pecans

I was at a potluck and this salad was served.It has become a favorite recipe when I want to make something unique. Everyone always requests the recipe. It is wonderful and perfect for this time of the year when the beets are ready to be harvested.


  • 2 lbs red beets, peeled and diced
  • olive oil
  • salt
  • 1/2 small red onion, thinly sliced
  • 1 large navel orange, quartered and sliced crosswise
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 4 ounces feta cheese
  • 1/2 cup pecans, toasted
  • 4 handfuls salad spinach or other greens


  • 4 – 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 small clove garlic
  • pinch pepper


  1. Toss beets in olive oil to coat lightly.
  2. Spread them over a baking dish, sprinkle with salt and roast @ 375 degrees for 30 to 35 minutes, so they are tender but still firm.
  3. Remove from oven and cool.
  4. In a large bowl, combine beets, oranges, feta, parsley, onions, and pecans.
  5. Mix dressing ingredients and pour over salad and toss.

Serve on a bed or spinach or other greens.


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