Aperol-Infused Roasted Beet & Orange Salad with Honey Vinaigrette
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 salads (vegetarian) ready in about 45 minutes pairs Aperol, Fresh orange juice, Honey 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Divide salad among plates, top with 1/4 cup shaved Parmesan, and drizzle with remaining vinaigrette just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Infused Roasted Beet & Orange Salad with Honey Vinaigrette take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Infused Roasted Beet & Orange Salad with Honey Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aperol from drying out.
Can I substitute ingredients in Aperol-Infused Roasted Beet & Orange Salad with Honey Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Infused Roasted Beet & Orange Salad with Honey Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Infused Roasted Beet & Orange Salad with Honey Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
