Roasted Beet Citrus Salad (Printable)

Sweet roasted beets paired with citrus and arugula create a vibrant and fresh salad with a tangy dressing.

# What You Need:

→ Roasted Beets

01 - 3 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon kosher salt

→ Citrus

04 - 2 oranges, peeled and sliced into rounds
05 - 1 grapefruit, peeled and sliced into rounds

→ Salad Base

06 - 5 ounces fresh arugula
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup toasted walnuts or pecans, roughly chopped
09 - 2 ounces goat cheese or feta, crumbled

→ Vinaigrette

10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 tablespoon freshly squeezed orange juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - 1/4 teaspoon kosher salt
16 - Freshly ground black pepper, to taste

# How-To:

01 - Preheat oven to 400°F. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt. Place on a baking sheet and roast for 40–50 minutes until fork-tender. Allow to cool, then peel and cut into wedges or slices.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
03 - Arrange fresh arugula on a serving platter. Top with roasted beet slices, citrus rounds, and thinly sliced red onion. Drizzle with vinaigrette and sprinkle toasted nuts and crumbled cheese over the salad.
04 - Serve immediately while the beets are slightly warm and the citrus is fresh.

# Expert Tips:

01 -
  • The colors alone make people excited before they even taste it
  • Its that perfect balance of sweet, tangy, and peppery that keeps everyone coming back for seconds
02 -
  • Beets vary wildly in size, so check them early and keep roasting until theyre completely tender
  • Room temperature beets absorb the vinaigrette better than cold ones from the fridge
03 -
  • Use a vegetable peeler to remove beet skins quickly and cleanly
  • Toast your nuts in a dry pan for 3 to 4 minutes until fragrant

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