Roasted Beet Citrus Salad (Printable)

Sweet roasted beets and zesty citrus combine with peppery arugula and tangy vinaigrette for a vibrant salad.

# What You Need:

→ Vegetables & Greens

01 - 3 medium beets, trimmed and scrubbed
02 - 5 oz arugula, washed and dried
03 - 1 small fennel bulb, thinly sliced

→ Citrus

04 - 1 large orange, peeled and segmented
05 - 1 ruby grapefruit, peeled and segmented
06 - 1 small blood orange, peeled and segmented

→ Cheese & Nuts

07 - 2 oz goat cheese, crumbled
08 - 1/4 cup toasted walnuts or pistachios, roughly chopped

→ Vinaigrette

09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp fresh lemon juice
11 - 1 tbsp fresh orange juice
12 - 1 tsp honey or maple syrup
13 - 1 tsp Dijon mustard
14 - 1/4 tsp sea salt
15 - Freshly ground black pepper, to taste

# How-To:

01 - Preheat the oven to 400°F. Wrap each beet loosely in aluminum foil and place on a baking sheet. Roast for 35-45 minutes, or until fork-tender. Let cool, then peel and cut into wedges.
02 - In a small bowl, whisk together olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until emulsified.
03 - Arrange the arugula on a large platter or individual plates. Top with roasted beet wedges, citrus segments, and sliced fennel if using.
04 - Sprinkle with crumbled goat cheese and toasted nuts.
05 - Drizzle with the vinaigrette just before serving.

# Expert Tips:

01 -
  • The sweet earthiness of roasted beets plays perfectly against bright citrus and peppery greens
  • It looks like something from a restaurant but comes together with surprisingly little effort
  • The vinaigrette strikes that magical balance between tangy and sweet that keeps everyone coming back for seconds
02 -
  • Roasting beets ahead of time is actually better since they can marinate in their own juices and develop even deeper flavor
  • Do not skip the step of drying your arugula thoroughly or the vinaigrette will slide right off instead of clinging to the leaves
03 -
  • Wear gloves when peeling roasted beets unless you want magenta stained hands for days like I did the first time
  • Let your roasted beets rest in their foil packets for 10 minutes after roasting they will peel more easily

Go Back