Aperol-Infused Roasted Beet & Orange Salad with Honey Vinaigrette

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant salad where earthy beets meet bright Aperol and orange, all balanced by a honeyed vinaigrette for a refreshing side or light meal. This Italian-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs Beets, Aperol, Fresh orange juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium (peeled and cubed 1/2 inch) Beets
• 1/4 cup Aperol
• 2 tbsp Fresh orange juice
• 1 tbsp Honey
• 3 tbsp Extra-virgin olive oil
• 4 cups Arugula
• 1/4 cup Shaved Parmesan
• 1/2 cup Orange segments

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss cubed beets with 1 tbsp olive oil, season with salt and pepper, and spread on a baking sheet. Roast at 425°F (220°C) for 25 minutes until tender and caramelized.
2. Step 2: Whisk 1/4 cup Aperol, 2 tbsp orange juice, 1 tbsp honey, and 2 tbsp olive oil in a small bowl until emulsified; set aside.
3. Step 3: In a large bowl, combine roasted beets, 4 cups arugula, and 1/2 cup orange segments. Drizzle with 3 tbsp vinaigrette and toss gently until evenly coated.
4. Step 4: Divide salad among plates, top with 1/4 cup shaved Parmesan, and drizzle with remaining vinaigrette just before serving.