Blood Orange & Roasted Beet Salad with Creamy Yogurt Dressing

The most beautiful and delicious salad for the holidays or any other occasion. Greek yogurt is the key to making the easiest and creamiest dressing to compliment this gorgeous salad while adding a boost of protein! Blood oranges and Beets pack this dish full of immune supporting vitamin C and iron, making this delicious and nutritious salad a crowd pleaser all around!

This Blood Orange and Roasted Beet Salad with Creamy Yogurt Dressing is not just easy on the eyes – it is so delicious! Rich in immune supporting vitamin C, fiber and nourishing fats it is truly the perfect side for a fall feast.

As an intuitive eating dietitian, I am always looking to create dishes that taste good, feel good, and are satisfying and this salad does it all. One of my favorite things about it is how the stunning colors instantly draw mindfulness to the meal. Not only is it nourishing to the body, it is nourishing to the soul—and that’s what intuitive eating is all about, finding the joy in food! 

Main Ingredients For This Blood Orange & Beet Salad

Blood Oranges: The dark color of the blood oranges combined with the golden and red beets against the creamy yogurt dressing is what makes this salad so visually appealing. The citrus and sweetness of the blood oranges pairs nicely with the earthy beets, combining that sweet and savory combo I love. 

I know that blood oranges can sometimes be hard to find and I never want to share a recipe that’s impossible to make. If your local grocery store doesn’t carry blood oranges or they’re out of season, simply use regular oranges. The citrus flavor is still there and the orange color will look beautiful in contrast with the red beets. 

Beets: I love beets – their earthy flavor and beautiful color make them the perfect addition to so many dishes like in this roasted beet and kale salad or this delicious beet hummus. I know that beets can be a bit intimidating (and messy) to prep but this recipe makes it so easy. You can choose to make the recipe all at once or you can prep the beets the night before and then whip this salad up in 15 minutes the day of. 

(Pro tip: you can also buy pre-roasted and peeled beets!)

A few tips to contain the mess: I purposely roast the beets in a little bit of olive oil with the skin on to make peeling a breeze. When the beets cool, the skins become super easy to peel off. Run the beets under water while pushing the skin off. You’ll have a perfectly peeled beet without any mess. 

I used both golden beets and red beets because I love the color combo (especially with the blood orange). These are usually available year round however if you can’t find them, use whichever variety is available. 

Fennel: I don’t normally cook with a lot of fennel but when I do, I’m reminded of how flavorful and aromatic it is. Fennel adds a mild anise (or licorice) flavor that compliments the beets and oranges nicely. Its crisp and crunchy texture also contrasts well with the softer texture of beets and creaminess of the dressing. 

Greek yogurt: I like to use a higher fat Greek yogurt as the base for this dressing adding a tangy flavor and velvety texture to this dish. I recommend between 5-11% milk fat. The higher the yogurt, the creamier and less tangy the dressing will be. 

Feta: I blended the Greek yogurt with feta to make it even creamier. It adds a little salt to the tangy dressing and is so flavorful with the beets and oranges. 

Mint: Mint adds a refreshing touch to this salad and blends well with the different flavors we get from the fennel, beets, and blood oranges. I use the mint in both the dressing and to finish the salad. 

Shallot: The beets and oranges are tossed in a mint and shallot dressing before placed on the creamy bed of yogurt. I find shallots have a milder and sweeter flavor compared to regular onions. It adds great flavor to the salad without overpowering the star ingredients. If you’re in a pinch you can use minced red onion. 

Walnuts: When I first made this salad, I didn’t use walnuts but found that the salad needed a little extra crunch. The toasted walnuts are the finishing touch on this salad and definitely add to the mouth feel and overall satisfaction of this salad. 

How to Make This Salad

Nutritional Benefits of This Recipe (Nutrition by addition) 

Blood oranges: Blood oranges are a great source of vitamin C, an antioxidant that supports the immune system. They’re also full of fiber which helps with digestive health and lends to a feeling of fullness.

Beets: Beets are rich in folate (vitamin B9). Folate helps us produce healthy red blood cells and is important during stages of growth (which is why it’s recommended to take during pregnancy). The antioxidants in beets may help reduce inflammation and can protect our body against free radicals. 

Greek yogurt: Greek yogurt plays an important role in how we feel after eating this salad. It’s full of both protein and nourishing fats which add to the satiety factor of the meal. Satiety is key to leaving us not just full but satisfied after eating. The tangy yogurt is also packed with calcium, an important mineral for bone and tooth health.

Recipe, Kitchen, & Time Saving Hacks

I’m always looking for ways to make life easier. This recipe may seem more complex than my typical recipes but, as always, I have a few time saving hacks that can simplify the process and make this salad a part of your regular meal rotation. 

Buy pre cooked and peeled beets:  These can usually be found in the produce section of your grocery store by the bins of greens. While the cooking is pretty much all hands off for the beets in this recipe, buying them ready to go will definitely save you time!

Prep ahead of time: If you can, I highly recommend prepping a few things ahead of time. Not only does it make the throwing the salad together easier, it also means you can prep extra ingredients to use throughout the week. 

The beets: If making yourself, especially on a week day, I recommend doubling the amount of beets and aiming to make them ahead of time. I’ll use half the beets in the salad and the rest to either make this roasted beet hummus or to throw in grain bowls throughout the week. Having prepped ingredients on-hand makes life so much easier! 

The yogurt dressing: You can also prep the yogurt dressing ahead of time. If you’re waiting for dinner to finish cooking or have a few minutes to spare, toss the yogurt and feta in a food processor and blend up. Store in an airtight container in the fridge and use within 5 days of making.

Use kitchen tools: Repeat after me. Kitchen tools are our friends. I recommend using a mandoline to shave the fennel bulb – it’s so much easier than slicing with a knife, just be careful with those fingers! I also use a food processor to whip together the creamy Greek yogurt dressing. 

If you make this Blood Orange & Roasted Beet Salad with Creamy Yogurt Dressing, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo