Top-down shot of a winter roasted beet salad served in a white bowl on a marble background. The salad features slices of dark purple beets, fresh orange segments, roasted carrots, chopped pistachios, and shredded chicken on a bed of green lettuce. / Plano cenital de una ensalada de remolacha asada de invierno servida en un tazón blanco sobre un fondo de mármol. La ensalada incluye rodajas de remolacha morada oscura, gajos de naranja frescos, zanahorias asadas, pistaches picados y pollo deshebrado sobre una cama de lechuga verde.

Roasted Beet, Carrot & Orange Salad with Chicken

Helga Glaesel de BlandingJanuary 9, 2026

This post is also available in ESPAÑOL (SPANISH)

This roasted beet, carrot, and orange salad is one of those recipes that comes together by paying attention to flavor and color. Sweet roasted carrots, earthy beets, bright citrus, and a simple orange vinaigrette create a balance that feels fresh but grounding. Adding shredded chicken turns it into a satisfying, meal-worthy salad, while pistachios bring just enough crunch to keep every bite interesting.

This is the kind of salad that works with what you have and adapts easily to real life. Serve it slightly warm or at room temperature, layer it over your favorite greens, and don’t worry about perfection, the beauty is in the contrast. It’s simple, vibrant, with flavors that are delicious together and make the plate look alive. The roasted vegetables make this salad perfect for colder winter days, when we want to eat healthy meals that also feel comforting.

Helga

Roasted Beet, Carrot & Orange Salad with Chicken

Yields 4 servings

Ingredients, for the Roasted Vegetables:
6 medium beets, cut in half lengthwise (peeled or unpeeled)
1 lb mini multicolored carrots halved lengthwise (leave thin ones whole)
3-4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

Ingredients, for the Salad Base:
4-6 cups mixed greens or lettuce (butter lettuce, green leaf, or a mix)
2 cups cooked chicken breast, shredded or sliced
1–2 oranges, peeled and segmented
½ cup pistachios, roughly chopped

Ingredients, for the Orange Vinaigrette:
½ cup fresh orange juice
1 teaspoon orange zest
3 tablespoons apple cider vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
¼–½ teaspoon salt, to taste
Freshly ground black pepper
½–1 teaspoon honey, optional if needed

Instructions:

Roast the vegetables: Preheat oven to 425°F. Toss the beets and carrots with olive oil, salt, and pepper. Spread on a lined baking sheet Keep beets cut-side down. Roast the beets for 30–35 minutes, flipping once, until tender and caramelized. The carrots will roast in 20-25 min Let cool slightly, then slice beets into wedges.
Make the vinaigrette: In a jar or bowl, whisk together orange juice, zest, vinegar, Dijon, salt, and pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust — this dressing should be bright, not sweet.
Assemble the salad: Arrange greens on a large platter or individual bowls. Top with roasted beets and carrots, shredded chicken, orange segments, and pistachios. Drizzle with vinaigrette just before serving.

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