> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Roasted Beet and Orange Salad with Candied Walnuts and Herb Citrus Vinaigrette - URL: https://thatpaleochick.com/roasted-beet-orange-salad-candied-walnuts-herb-citrus-vinaigrette/ - Published: 2026-08-05T15:17:05.000Z - Updated: 2026-10-09T16:28:38.000Z - Description: Earthy roasted beets, juicy orange segments, honey-candied walnuts, and a fresh herb citrus vinaigrette come together in a side salad that looks fancy and takes almost zero skill. Fully paleo, totally worth it. - Author: Krista Wade - Tags: Recipe, Paleo, Side Dish, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegetarian, Beets, Orange, Walnuts, Salad, Roasted, Citrus, Vinaigrette, Arugula, Candied Nuts, Colorful, Celiac-Friendly, Alpha-Gal Friendly I want to be honest with you: I spent years thinking beets were a hard pass. Too earthy. Too messy. Too much work. And then I actually roasted them myself, slipped the skins off, and took one bite warm off the pan. Something clicked. They are sweet and tender and nothing like that sad canned version I grew up with. This salad is the one I make when I want something that looks impressive but cost me almost nothing in actual effort. The beets do their thing in the oven while I candy a handful of walnuts and shake together a citrus dressing. By the time everything hits the platter, it looks like something out of a restaurant. Peppery arugula, juicy orange segments, those sticky-crunchy walnuts, fresh mint and parsley scattered over the top. It is a lot going on in the best possible way. And yes, it is fully paleo. No cheese, no croutons, no nonsense. Just real food doing exactly what real food does. --- ## Nutritional Benefits ### Beets: The Underrated Root You Should Eat More Of - Beets are loaded with betalains, the pigments that give them that deep red or golden color. Those compounds have been studied for their anti-inflammatory and antioxidant activity. - They are a solid source of folate, which matters for cell function and DNA repair, and manganese, which supports bone health and metabolism. - Beets also contain natural nitrates that the body converts to nitric oxide, which supports healthy blood flow and cardiovascular function. ### Walnuts: One of the Best Nuts You Can Eat - Walnuts have one of the highest omega-3 fatty acid contents of any nut, particularly ALA, which supports brain and heart health. - They provide a good hit of polyphenols and vitamin E, both of which act as antioxidants in the body. - Research consistently links regular walnut consumption to better cholesterol balance and reduced inflammatory markers. ### Arugula and Fresh Herbs: Small Leaves, Big Nutrition - Arugula is a cruciferous green, which means it contains glucosinolates that support the body's detox pathways. - It is also a surprising source of calcium and vitamin K, both important for bone health. - Parsley and mint are not just garnish. Parsley is rich in vitamin C and vitamin K, and mint has been traditionally used to support digestion. ### Olive Oil and Citrus: A Dressing That Actually Does Something - Extra-virgin olive oil is one of the most researched fats on the planet. The monounsaturated fats and polyphenols in quality EVOO support cardiovascular health and reduce oxidative stress. - Fresh orange and lemon juice add vitamin C, which also helps your body absorb the non-heme iron in the arugula and parsley. - The combination of fat and vitamin C in this dressing is actually functional. Fat helps absorb fat-soluble vitamins in the vegetables, and vitamin C boosts mineral absorption. Real food synergy. --- ## FAQs ### Can I roast the beets ahead of time? Yes, and I actually prefer it. Roast the beets up to three days ahead and store them peeled and whole in the fridge in a sealed container. Slice them right before assembling the salad so they stay fresh and do not bleed all over everything prematurely. ### Can I use pre-cooked or vacuum-packed beets? You can. Look for plain cooked beets with no added sugar or preservatives. The flavor will not be quite as deep as oven-roasted, but it makes this a genuinely quick side dish on a busy night. ### How do I keep the beets from staining everything red? A few tricks: wear gloves or coat your hands lightly with avocado oil before handling them, peel them under running water, and use a cutting board you do not mind staining. Golden beets are a great option if you want all the nutrition without the deep red pigment bleeding onto everything. ### Is this salad Whole30 compliant? Almost, but not quite as written. The honey in the candied walnuts and the dressing makes it not strictly Whole30\. To make it compliant, skip the honey in both the walnuts (just toast them plain with salt and a tiny bit of avocado oil) and omit the honey from the dressing. It still tastes great. ### What can I add to make this more of a main dish? Sliced grilled chicken or seared salmon on top makes this a full meal easily. You could also add half a sliced avocado per serving for more healthy fat and staying power. ### How long will leftovers keep? If the salad has already been dressed, eat it within a day. The arugula will wilt. For meal prep, store the components separately: beets and oranges in one container, arugula and herbs in another, walnuts in a bag, and dressing in a jar. Everything holds well for up to three days that way. --- If you make this, I want to see it. Tag me or drop a comment below and tell me how it went. And if you are new here and this is the first real-food recipe you have tried, welcome. This is how it starts. One honest, whole-food recipe at a time. How did your **Roasted Beet and Orange Salad with Candied Walnuts and Herb Citrus Vinaigrette** turn out? Tag **@ThatPaleoChick** and share it! #paleorecipes #roastedbeets #beetandsalad #paleosidedish #glutenfree #dairyfree #realfood #wholefoodeats #citrusvinaigrette #thatpaleochick ## Roasted Beet and Orange Salad with Candied Walnuts and Herb Citrus Vinaigrette Earthy roasted beets meet bright orange segments, crunchy honey-candied walnuts, and a fresh herb citrus vinaigrette in this stunning paleo side salad. It is simple enough for a weeknight but pretty enough to set on any table. - Prep time: 15 min - Cook time: 40 min - Total time: 55 min - Servings: 4 servings ### Ingredients - 3 medium red or golden beets, scrubbed and trimmed (about 1.5 lbs) - 1 tablespoon avocado oil - 1/4 teaspoon fine sea salt - 2 large navel oranges - 3 cups baby arugula - 2 tablespoons fresh flat-leaf parsley, roughly chopped - 1 tablespoon fresh mint leaves, torn - 3 tablespoons thinly sliced red onion - Candied Walnuts: - 1 cup raw walnut halves - 1 tablespoon raw honey - 1/4 teaspoon fine sea salt - 1/8 teaspoon cayenne pepper - Herb Citrus Vinaigrette: - 3 tablespoons fresh orange juice (squeezed from the oranges above) - 1 tablespoon fresh lemon juice - 1 teaspoon raw honey - 1 teaspoon Dijon mustard, not strictly paleo; use 1 tsp stone-ground mustard with no additives or omit - 1 small garlic clove, finely grated - 1 teaspoon fresh thyme leaves - 1/4 teaspoon fine sea salt - 1/8 teaspoon black pepper - 4 tablespoons extra-virgin olive oil ### Instructions 1. Preheat your oven to 400°F. Wrap each beet loosely in a sheet of aluminum foil and place them directly on the oven rack or on a baking sheet. Roast for 40 to 45 minutes, until a fork slides into the center without resistance. Set aside until cool enough to handle. 2. While the beets roast, make the candied walnuts. Line a small baking sheet with parchment paper. In a small bowl, toss the walnut halves with the honey, salt, and cayenne until evenly coated. Spread in a single layer on the prepared sheet and bake at 400°F for 8 to 10 minutes, stirring once halfway through, until fragrant and lightly caramelized. Watch them closely, they go from perfect to burnt fast. Let them cool completely on the pan; they will crisp as they cool. 3. Peel and segment the oranges over a bowl, catching any juice. Squeeze the remaining juice from the orange membranes into the bowl and measure out 3 tablespoons for the dressing. Set the segments and juice aside separately. 4. Make the vinaigrette. In a small jar or bowl, combine the orange juice, lemon juice, honey, Dijon (or stone-ground mustard), grated garlic, thyme, salt, and pepper. Whisk together, then drizzle in the olive oil while whisking continuously until the dressing is cohesive and slightly thickened. Taste and adjust salt or lemon if needed. 5. Once the beets are cool enough to handle, slip the skins off under running water or rub them away with a paper towel. Cut the beets into wedges or 1/2-inch thick half-moons. 6. Arrange the arugula on a large platter or in a wide shallow bowl. Scatter the beet pieces and orange segments over the arugula. Add the sliced red onion, parsley, and mint. 7. Drizzle about half the vinaigrette over the salad and toss gently. Add more dressing to taste. Top with the candied walnuts, serve immediately, and pass any remaining dressing on the side. ### Nutrition per serving - Calories: 285 - Total Fat: 18g - Carbohydrates: 28g - Protein: 5g - Dietary Fiber: 5g - Sugar: 18g