• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Devil Wears Salad
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Pairings
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Fall Salads
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Ingredient Pairings
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dairy Free Salad Recipes

    Tangelo Salad with Roasted Beetroot

    Published: Nov 18, 2019 · Modified: May 17, 2021 by The Devil Wears Salad

    Jump to Recipe
    Tangelo Salad with Roasted Beetroot
    Tangelo Salad with Roasted Beetroot
     

    Fresh and vibrant Tangelo Salad perfect for outdoor entertaining and weekday packed lunches. We love how the juicy sweet tangelo, crunchy radishes and creamy pine nuts complement the earthy sweet roasted beetroots perfectly.

    Tangelo Salad with Roasted Beetroot

    Why I Love Roasted Beetroot Salad with Tangelo and Pine Nuts

    The freshness. The vibrancy. The earthy notes. Everything. Love everything about this roast beetroot tangelo salad.

    It’s so simple to whip up. Roasting beetroots may sound like a long and arduous cooking process but it’s so not. Wash, trim, season, wrap in foil and bang it in a hot oven and let it do its thing. That’s it.

    You can even prepare this the day before. Roasted beetroots can keep in the fridge and tastes even better when dressed for longer.

    And just when I thought I couldn’t love this recipe even more, I get a text message from my not-so-beetroot-loving husband the next day to say the salad I had packed for lunch was delicious.

    You can imagine the smile I had on my face!

    What Are the Different Ways to Cook Beetroot?

    Growing up I detested beetroot. All I ever tasted was beetroot from a can. Ugh…the soft mushy texture with a tin taste did not create any yummy memories. Fresh beetroot was just not a part of my family’s Asian cooking.

    The first time I tried fresh beetroot, it was roasted and was so DE.LICIOUS! Nothing like the canned version at all. With an earthy but sweet taste, roasted beets had bite and flavour.

    Ever since then, I have loved every version of beetroot. I must say lightly pickled roast baby beets is still my fav.

    Beetroot is such a versatile vegetable. You can eat it raw, roasted, boiled, pickled, creamed, fried and baked! Yes, baked. I added grated beetroot to a chocolate brownie mix once and it was so deliciously moist.

    And no wasting of beetroot leaves too! You can eat the green leaves and stalks substituting vegetables like spinach and swiss chard. When we have beetroot in the garden, I pick the baby leaves to add to our salad greens.

    What Are the Different Types of Beetroot?

    Typically red beets are the ones that come to mind when we say beetroot. However at some grocery stores or your local farmers market, you can also find golden and chioggia beetroot.

    Golden beetroot is just like the name, a golden yellow colour. They don’t stain like red beetroot when you cook them but are slightly less sweet than red beetroot.

    Whilst chioggia beetroot may look like a normal beetroot on the outside but on the inside it is just like red and white candy canes!

    Naturally striped, these beets make a fantastic raw addition to salads – adds crunch and fantastic colour. You can use them as normal beets but they do lose their colour and stripes when cooked.

    For this recipe, I have used both baby red and golden beets for a balance of taste and colour.

    We love using a variety of beetroot for your salads such as Roasted Beetroot Salad with Halloumi and Pomegranate Glaze or Yellow Salad with Zucchini Flowers.

    Red and Golden Beetroot on Tangerine Plate

    When Are Tangelos in Season?

    Tangelos are a hybrid citrus fruit between tangerine and pomelo hence where the fruit gets its name. In Australia, the most common variety is the Minneola which is a cross between mandarin and grapefruit.

    You can identify a Minnelo by its distinctive bell shape with a small knob at the top of the fruit. They are in season between July and October, our late winter to early spring months. In America, you will find them in similar season between January and March.

    Like most citrus fruits, tangelos are a good source of vitamin C and dietary fibre. A great addition to school lunch boxes as they are easy to peel and super juicy. Although known to be slightly more tangy than a mandarin, the ones I bought this season were quite sweet.

    They are great to throw in healthy salads, cooking them down in a marmalade or dice up and add to a cake mixture. Very versatile and delicious.

    In this recipe, you can substitute tangelos with oranges if they are not in season.

    Tangelos Whole and Sliced

    How to Make Roasted Beetroot Salad with Tangelo and Pine Nuts

    How to Roast Baby Beetroot

    For this beetroot salad recipe, I used both baby red and golden beetroots and only because I had just been to the local farmers market that weekend.

    Red baby beets or even large beets work just as well. For larger beets, just cut them into bite-sized pieces after roasting.

    Trim the green tops off the baby beets, give it a good wash, place in foil and season with salt. I normally put all my baby beets together in one parcel but if you have larger beets, you may want to wrap individual parcels.

    Wrap foil parcel up tightly and roast in oven. This will take approximately 45-55 minutes in a preheated 180°C (350°F) oven. Smaller beets will cook a little faster so you may want to check after 30 minutes in the oven.

    To check if the beetroot is tender, you can use a fork or skewer to pierce through it. Beets are done when you can slide the fork or skewer easily to the centre.

    Remove beets from oven.

    After the beetroot has cooled down, peel the skin off.

    The sensible way to peel beetroots to avoid stains is to of course wear disposable gloves. However, I don’t often have disposable gloves in the house so I just peel beetroots quickly under running water to avoid stains on my hands. Generally does the trick.

    Cut the baby beets into halves or quarters depending on size. If you have used larger beets, cut them into bite-sized pieces.

    Roasted Beetroot Salad with Tangelo and Pine Nuts Ingredients

    How to Make Red Wine Vinaigrette

    After roasting the beets, I like to dress them straight away so they can absorb the delicious flavours of the vinaigrette.

    For beetroot salad dressing, place olive oil, red wine vinegar, honey, salt and pepper in a jar and give it a good shake.

    Use half the vinaigrette to cover the roasted beets and toss well. Leave roasted beets sitting in dressing until assembly.

    Keep the remainder of the vinaigrette for the salad later.

    How to Cut Tangelo

    I love the sweet tangy flavours of tangelo and how it balances this tangelo recipe perfectly. If tangelo is not in season, navel oranges matches well with beetroot and pine nuts.

    Oranges can be sweeter than tangelos but provides the juicy citrus flavours in the salad. If you find it too sweet with oranges, then I would dial up the red wine vinegar in the dressing by ½ tsp to give it a more acidic balance.

    Although a fiddly process for me, I decided to cut the tangelo into segments. I wanted to present the beetroot, radish and tangelo in similar shapes but you could also present them in wheels too. Whatever works for you!

    Peel tangelo and remove any pith with a sharp knife so it is nice and smooth. Cut the tangelo in half and remove any pips you may see.

    Holding the tangelo over a bowl, carefully cut along the membranes and slice the tangelo segments out. Let the tangelo segments and juices fall into the bowl.

    Continue to rotate the tangelo until you have sliced all the segments. Remove tangelo segments from bowl and place on plate ready for assembly.

    Prepare Tangelo Salad

    Wash and rinse radishes well. Trim the stalks and then cut into quarters.

    Rinse and shake dry salad leaves ready for assembling.

    Over a medium-hot heat, toast pine nuts in a dry pan until golden brown. Be warned – the smell of toasted pine nuts may encourage you to snack on the pine nuts before assembly. So toast more than you need if this happens to you (hahaha…just sharing personal experiences).

    How to Assemble Tangelo Salad

    In a large bowl, start layering with salad leaves.

    Remove roasted beetroot from the dressing and place evenly around the bowl. Add tangelo segments and cut radishes.

    Dress salad and toss well.

    Finally scatter pine nuts to serve.

    This beetroot salad recipe works well as a side companion at barbeques or with roast lamb and grilled fish.

    For a vegan meal, serve with eggplant lasagne or vegan paella. The freshness of the beetroot salad will help balance hearty main meals.

    If you are planning to pack this roasted beetroot tangelo salad for a picnic or workday lunch, I would keep vinaigrette in a small container and dress it when you want to serve it. It is mainly to avoid soggy salad leaves.

    Easy. Fresh. Delicious. Our roasted beetroot tangelo salad with pine nuts is definitely worth adding to your menu this week.

    That’s all!

    More Vegan Salad Recipes

    Get inspired by the biggest collection of salad recipes in the one place. We have recipes to suit lifestyle preferences and different occasions. These salads are both delicious and stylish. Search for your favourite ingredient to find a salad you’ll love!

    • Tofu Salad with Snake Beans and Peanut Butter Dressing
    • Ruby Grapefruit, Watermelon Panzanella Salad
    • Salad of Snake Beans and Grated Coconut
    • Vegan Soba Noodle Salad with Yuzu Dressing
    • Roast Pumpkin Salad with Israeli Couscous and Apple

    Easy Salad Dressing Recipes

    Salad dressings are incredibly easy to make in the comfort of your own home. This way you can control the ingredients to suit your palate and you can make the exact portion you need for that one meal. Check out our collection!

    • Maple Syrup Lime Dressing
    • Horseradish Mayonnaise Dressing
    • Tamari Lime Dressing
    Tangelo Salad with Roasted Beetroot

    DON’T WANT TO MISS RECIPES? Click HERE to get them sent to your inbox.
    Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates.


    Recipe

    Roasted Beetroot Salad with Tangelo and Pine Nuts
    Print Recipe
    5 from 31 votes

    Tangelo Salad with Roasted Beetroot

    Fresh and vibrant Tangelo Salad perfect for outdoor entertaining and weekday packed lunches. We love how the juicy sweet tangelo, crunchy radishes and creamy pine nuts complement the earthy sweet roasted beetroots perfectly.
    Prep Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Salad
    Cuisine: International
    Dietary: Dairy Free, Gluten Free, Low Carb, Vegan, Vegetarian
    Servings: 4 people
    Calories: 133.01kcal
    Author: Sammy Eng

    Ingredients

    Salad Dressing

    • 3 tbsp olive oil, extra virgin
    • 3 tbsp red wine vinegar
    • 1 tbsp honey
    • salt, to taste
    • pepper, to taste

    Salad

    • ½ bunch red beetroot, baby
    • ½ bunch golden beetroot, small
    • 2 tangelos
    • 100 g mixed leaves
    • 1 bunch radish
    • ⅓ cup pine nuts

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad Dressing

    • Place olive oil, red wine vinegar, honey, salt and pepper in a mason jar and give it a good shake.
    • Use half of the beetroot salad vinaigrette to marinate the roasted beetroot and the other half to dress salad.

    Salad

    • Wash and trim beetroots. Place in foil, season with salt and wrap tightly. Place in 180c or 350F preheated oven and roast for 45-55 minutes. Smaller beetroots may take less time. Check after 30 minutes by placing a fork or skewer through it. If it pierces easily to the middle, then beetroot is done. Once cooked, remove from oven and cool down.
    • Peel beetroot and cut into halves or quarters depending on size.
    • Use half of the dressing to marinate the roasted beetroots. Leave the other half for the salad later.
    • Peel tangelos and trim any leftover pith off after peeling. Holding tangelo over a bowl, using a sharp knife cut along membranes and slice the tangelo segments out. Let the tangelo segments and juices fall into the bowl. Continue to rotate the tangelo until you have sliced all the segments. Remove tangelo segments from bowl and set aside for assembly.
    • Wash and rinse salad leaves.
    • Wash and trim radishes. Cut in quarters.
    • Over medium-high heat, dry toast pine nuts in a small fry pan until golden brown.

    Assembly

    • Using a large mixing bowl, layer salad leaves on the bottom.
    • Remove roasted beetroot from vinaigrette and place evenly across the bowl.
    • Add tangelo segments and cut radishes.
    • Dress salad and toss well.
    • Finally scatter pine nuts to serve.

    Notes

    • Can use baby beets or large beetroot for salad. If you’re unable to find golden beets double the quantity of red beets.
    • Substitute tangelos for oranges if not in season. If you find oranges a little too sweet for salad, adjust vinaigrette by adding an ½ tsp red wine vinegar to create an acidic balance.
    • Can easily pack for workday lunch or picnics. Keep vinaigrette in a separate container and dress when ready to serve.
    • Salad matches well with barbecue, roast lamb or grilled fish. Alternatively for a vegan meal, pair with eggplant lasagna or vegan paella.
    • If allergic to nuts, add a mix of pumpkin and sunflower seeds replacing the pine nuts.

    Nutrition

    Calories: 133.01kcal | Carbohydrates: 12.34g | Protein: 3.19g | Fat: 8.88g | Saturated Fat: 0.71g | Sodium: 146.69mg | Potassium: 356.73mg | Fiber: 2.67g | Sugar: 8.99g | Vitamin A: 616.83IU | Vitamin C: 8.14mg | Calcium: 54.52mg | Iron: 1.45mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

    Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.

    « Pomegranate and Red Dragon Fruit Salad
    Horseradish Mayonnaise Dressing »

    Reader Interactions

    Comments

    1. Chef Mireille

      December 04, 2019 at 1:34 am

      5 stars
      Citrus and beets are two flavors that compliment each other so well – this is such a delicious looking salad for sure

      Reply
      • The Devil Wears Salad

        December 11, 2019 at 12:59 pm

        Thank you! I couldn’t agree with you more about the awesome flavour pairing. We’re also massive fans of the tangelos so when they are in season we snap them up!

        Reply
    2. Sadia Malik

      November 27, 2019 at 4:07 pm

      5 stars
      I have never tried the golden beets but I love the red ones

      Reply
      • The Devil Wears Salad

        December 11, 2019 at 12:59 pm

        We are massive fans of the red beets but you really should try the golden beets too. They are generally a little bit sweeter and less earthy.

        Reply
    3. Lesli

      November 20, 2019 at 5:40 am

      5 stars
      I absolutely love beets! The crunch from the pine nuts is so perfect. Will be making this one very soon!

      Reply
      • The Devil Wears Salad

        December 11, 2019 at 12:54 pm

        Beets are the BEST! They are so delicious and there isn’t any other vegetable quite like it! How do you like to eat your beets?

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • crunchy noodle salad with wombok in a round grey bowl with serving spoon on the right
      Crunchy Noodle Salad with Cabbage
    • fennel courgette salad on a white plate in the middle with a smaller black plate filled with salad on the top left corner
      Courgette Salad with Fennel and Citrus
    • Grilled Little Gem Salad with Tahini Ranch Dressing served on a white plate over grey napery
      Little Gem Salad with Vegan Ranch Dressing
    • White Asparagus Salad Recipe on a grey plate with blue napkins and a bunch of parsley in the background
      White Asparagus Salad Recipe
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • Sous Vide Pork Tenderloin Salad surrounded by fresh feijoas and fall leaves
      Sous Vide Pork Tenderloin Salad
    • 2 serves of Baked Tempeh Salad on a grey plates
      Baked Tempeh Salad
    • brown mushrooms marinated in parsley, shallots, garlic, chilli flakes and vinegar served in a bowl with spoon on the side
      Quick Pickled Mushrooms Recipe
    • a bowl of freekeh grain salad with roasted beetroot and spiced sumac dressing drizzled on the side. Using gold fork and spoon to serve.
      Freekeh Grain Salad with Preserved Lemons
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • Watercress Salad with Apple and Pear in a grey bowl with cheese and bread on the side
      Watercress Salad with Apple and Pear
    • Creamy Cucumber Avocado Salad on a grey plate with black cutlery and grey napkin
      Creamy Cucumber Avocado Salad
    • Spicy Asian Chicken Salad in a grey bubble plate
      Spicy Asian Chicken Salad
    • hand holding spoon scooping chickpea salad from a beige plate with a small bowl of salad, lemons and feta around the plate.
      Chickpea Salad with Feta
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • soba noodles, pearl mushrooms, edamame, spring onions, cilantro and sesame seeds served in a grey bowl with fork on side
      Pearl Oyster Mushroom Noodle Salad Recipe
    • pear arugula salad on large grey plate next to a bowl of candied walnuts and arugula
      Pear Arugula Salad with Candied Walnuts
    • a plate of Waldorf salad with gold fork and spoon serving, a smaller bowl of salad and two bread rolls at the top of the plate.
      The Best Waldorf Salad Recipe
    • Vegan Couscous Salad with Blistered Tomatoes on a blue plate served with fresh basil and lemon on the side
      Vegan Couscous Salad with Blistered Tomatoes

    Footer

    The Devil Wears Salad Favicon

    About Us
    Accessibility Statement
    Privacy Policy
    Terms of Use
    Work With Us

    Facebook
    Instagram
    Pinterest
    Twitter

    ↑ back to top

    Copyright © 2022 The Devil Wears Salad