Go Back
–+ servings
Roasted Beet Citrus Salad

Roasted Beet Citrus Salad: A Colorful Twist on Fresh Flavor

This Roasted Beet Citrus Salad combines earthy roasted beets with zesty citrus for a refreshing and colorful dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Beets Adds sweetness and earthiness
  • 4 cups Arugula Provides a fresh, peppery bite
  • 1 orange Orange segments Bright and acidic
  • 1 grapefruit Grapefruit segments Enhances flavor profile
  • 1 cup Goat Cheese Offers creamy texture and tanginess
  • 1/2 cup Nuts (Walnuts or Pistachios) Adds crunch and richness
For the Vinaigrette
  • 1/4 cup Olive Oil Use high-quality extra-virgin
  • 2 tablespoons Lemon Juice Brings brightness
  • 2 tablespoons Orange Juice Balances sweetness of beets
  • 1 tablespoon Honey or Maple Syrup Add sweetness to the vinaigrette
  • 1 teaspoon Dijon Mustard Introduces depth of flavor
  • to taste Sea Salt Enhances overall flavor
  • to taste Black Pepper Enhances overall flavor

Equipment

  • Oven
  • Baking Sheet
  • Aluminum foil
  • sharp knife
  • small bowl
  • Whisk

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with aluminum foil.
  2. Wash the beets, wrap each in aluminum foil, and place on the baking sheet. Roast for 35 to 45 minutes.
  3. Peel the orange and grapefruit, then segment each fruit by slicing between the membranes.
  4. Optionally, thinly slice fresh fennel for added flavor.
  5. Whisk together olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, sea salt, and black pepper.
  6. Once beets are cool, peel and slice them into wedges or rounds.
  7. Assemble the salad by arranging arugula, topping with beet slices, citrus segments, goat cheese, and nuts.
  8. Drizzle vinaigrette over the salad before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Customize the salad with different cheese or greens. Store leftovers in an airtight container for up to 3 days, keeping vinaigrette separate to maintain freshness.

Tried this recipe?

Let us know how it was!