This warm roasted beet and orzo salad with balsamic vinaigrette is loaded with different flavors and textures, truly a show stopper! A base of mixed green and tender orzo pasta is topped with golden roasted beets and butternut squash. Then topped with quick marinated red onions, avocado, feta crumbles, and toasted pine nuts tossed in a homemade balsamic dressing. Great for holiday tables or weeknight spreads!
A Quick Look At The Recipe
Recipe: Beet and Orzo Salad with Vinaigrette
Ready In: 1 hour
Serves: 8 servings
Staple Ingredients: fresh beets, butternut squash, mixed greens, onion, feta cheese, pine nuts, balsamic vinegar, orzo
What Makes It Special: the roasted veggies get super caramelized and tender, paired with the orzo, crunchy marinated onions, and toasty pine nuts creates a balance of flavors and textures. Great as a base for chicken or steak or served as a vegetarian meal on its own!
When I tell you I dove straight into this platter after taking these photos, this salad is GOOD! All the textures pair so well, the butternut squash gets creamy and caramelized when roasting, the pine nuts and marinated onions add a bit of crunch, the avocado gives a fatty, creamy flavor.
Pair with a sauteed salmon filet, steak, or a chicken breast for a more filling, balanced meal. With flavors of fall this is also a wonderful holiday dish to serve alongside honey roasted carrots or scalloped sweet potatoes! Find all of my salad recipes and side dish recipes here for more inspiration.
Key Ingredients
- Orzo Pasta: Cooked until al dente for a hearty base.
- Butternut Squash: Peeled, seeded, and diced into cubes for sweetness.
- Fresh Beets: Roasted until tender for earthy flavor.
- Olive Oil: Used for roasting and dressing.
- Kosher Salt & Fresh Cracked Black Pepper: For seasoning throughout.
- Baby Spinach and Arugula: A tender, peppery green mix.
- Pine Nuts: Lightly toasted for crunch.
- Feta Cheese: Crumbled for tangy creaminess.
- Avocado: Cubed for rich texture.
- Red Onion: Thinly sliced and marinated for bite.
- Balsamic Vinegar: Adds tangy depth to onions and dressing.
- Everyday Seasoning Blend: Your signature spice mix for balance.
- Dijon Mustard: Helps emulsify the vinaigrette.
- Garlic: Minced fresh for bold flavor.
How to Make the Warm Beet Salad
Let’s talk a little about how to make the Beet and Orzo Salad (The printable instructions are in the recipe card below.)
Quick overview:
- Roast squash and beets. Marinate onion.
- Mix up balsamic dressing. Toast pine nuts.
- Assemble salad and enjoy!
- Preheat oven to 425 degrees F. Cook dry orzo according to package directions, drain, and set aside.
- To a large sheet pan combine the diced butternut squash, olive oil, salt, and pepper. Toss to combine. On a second sheet pan do the same with the diced beets. Place both pans into a preheated oven. Bake squash for 25-30 minutes until work tender and the beets for 35-40 minutes or until tender.
- While the veggies roast make the marinated onions. In a mixing bowl combine the oil, balsamic, seasoning and thinly sliced onions. Mix well and let sit for 20-25 minutes.
- In a separate bowl combine the balsamic dressing by mixing together the olive oil, balsamic vinegar, Dijon, garlic, and seasoning. Whisk well.
- Add pine nuts to a small sauté pan, toast over medium-high heat for 3-4 minutes or util golden brown. Watch carefully and remove from heat before they burn.
- On a large platter or salad bowl assemble the salad by combining the cooked orzo, greens, roasted squash, beets, feta, avocado, marinated onions, and pine nuts. Drizzle with the balsamic dressing and toss well to combine. Serve immediately!
Rachel’s Chef Tips
- Warm salad: If you want the salad warm, toss the roasted veggies and orzo together while still slightly hot, then add greens last so they just barely wilt.
- Roast veggies separately: Beets and butternut squash release moisture differently, so keep them on separate sheet pans. This ensures caramelization instead of steaming, also helps to not overcrowd the pans!
- Cut evenly: Dice your veggies into uniform pieces so they roast at the same rate. Smaller cubes roast faster and get those caramelized edges. I like tiny cubes so they roast quicker and mix into the salad easier.
- Keep the avocado fresh: Dice the avocado right before serving to prevent browning. I like cubes better than slices!
- Balance the dressing: Taste your balsamic vinaigrette before tossing, if it feels too acidic, add a drizzle of honey or maple syrup to mellow it out. Store-bought dressing could be used.
Warm Beet, Butternut Squash, & Orzo Salad with Feta
Ingredients
- 2 cups Dry orzo pasta, cooked according to package directions
- 1 medium Butternut squash, peeled, seeded, and diced into 1" cubes
- 4-5 medium Fresh beets, peeled and diced into 1" cubes
- Olive oil , for drizzling
- Kosher salt
- Fresh cracked black pepper
- 4 cups Baby spinach and arugula mix
- 1/4 cup Pine nuts
- 4 oz. Feta cheese crumbles
- 1 large Avocado , cubed
For The Marinated Onions:
- 1 medium Red onion, thinly sliced by hand or on a mandolin
- 1/3 cup Olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Everyday Seasoning Blend
For the Balsamic Dressing:
- 1/2 cup Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 2 cloves Garlic, minced
- 1 tsp Everyday Seasoning Blend
Instructions
- Preheat oven to 425 degrees F. Cook dry orzo according to package directions, drain, and set aside.2 cups Dry orzo pasta
- To a large sheet pan combine the diced butternut squash, olive oil, salt, and pepper. Toss to combine. On a second sheet pan do the same with the diced beets. Place both pans into a preheated oven. Bake squash for 25-30 minutes until work tender and the beets for 35-40 minutes or until tender.1 medium Butternut squash, 4-5 medium Fresh beets, Olive oil , Kosher salt, Fresh cracked black pepper
- While the veggies roast make the marinated onions. In a mixing bowl combine the oil, balsamic, seasoning and thinly sliced onions. Mix well and let sit for 20-25 minutes.1 medium Red onion, 1/3 cup Olive oil, 1 tbsp Balsamic vinegar , 1 tsp Everyday Seasoning Blend
- In a separate bowl combine the balsamic dressing by mixing together the olive oil, balsamic vinegar, Dijon, garlic, and seasoning. Whisk well.1/2 cup Olive oil, 2 tbsp Balsamic vinegar , 1 tsp Dijon mustard, 2 cloves Garlic, 1 tsp Everyday Seasoning Blend
- Add pine nuts to a small sauté pan, toast over medium-high heat for 3-4 minutes or util golden brown. Watch carefully and remove from heat before they burn.1/4 cup Pine nuts
- On a large platter or salad bowl assemble the salad by combining the cooked orzo, greens, roasted squash, beets, feta, avocado, marinated onions, and pine nuts. Drizzle with the balsamic dressing and toss well to combine. Serve immediately!4 cups Baby spinach and arugula mix, 4 oz. Feta cheese crumbles , 1 large Avocado
Notes
- I like to peel my beets before roasting instead of after, use a vegetable peeler to peel the thin skin off then dice. Beets can make your hands and surrounding tools a bit red so be careful!
- Store-bought balsamic dressing can be used instead of homemade if desired.
- Marinated onions add a different flavor then pickled red onion, but either could be used.
- I used my Everyday Blend for seasoning the onions and dressing. You could also use a blend of garlic powder, onion powder, salt, pepper, and dried herbs! You can get your own jar of spices here!
Nutrition
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Serving & Storage Ideas
Storage –
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store the greens separately from the roasted vegetables and orzo, then toss everything together before serving. The balsamic vinaigrette can be stored in a jar in the fridge for up to 1 week, just shake well before using. It can be helpful to store the dressing in a mason jar for easy shaking!
Serving –
This salad is delicious warm or at room temperature. Serve as a hearty vegetarian main with crusty bread, or as a colorful side dish alongside roasted chicken, grilled salmon, or steak. For added freshness, top with extra avocado slices or a sprinkle of fresh herbs just before serving.
Frequently Asked Questions
Yes! You can roast the beets, squash, and cook the orzo up to a day in advance. Store them separately in the fridge, then assemble with greens, avocado, feta, and dressing just before serving for the freshest flavor. Marinated onions can be stored at room temperature for about a week!
No! While this salad shines when served warm, it’s equally tasty at room temperature or chilled. If making ahead, let the roasted veggies come to room temp before tossing with the greens and orzo.
Absolutely. Couscous, farro, quinoa, or wild rice work well in place of orzo.
I love a mix of baby spinach and arugula for balance, but any tender greens (spring mix, kale, or baby chard) will work. If using sturdier greens, massage them lightly with olive oil before adding.
Yes! Grilled chicken, salmon, shrimp, or even crispy chickpeas make excellent additions if you want to turn this salad into a full meal.
Tools That Are Helpful
- Handheld Mandolin – perfect for getting even slices, this mandolin has a rubber handle for good grip and a safety guard. Plus it takes up very little space and you can change the thickness as desired.
- Mixing Bowls – the perfect set for combining the salad and marinating the onions! I love this glass set and the fact that the bowls nest.
- Sheet Pans – these USA pan sheet pans are used in my kitchen daily, they are useful for so many things!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
