Roasted Beet Citrus Salad

There was this tiny bistro in Lyon where I first understood how beets could be elegant, not just earthy. The kitchen was smaller than my current closet, and the chef managed to create something that looked like jewels on a plate. I've been chasing that combination of sweet, peppery, and bright ever since.

My sister came over last winter complaining she was bored with salads, so I put this in front of her without saying what it was. She ate the entire serving, then asked if I'd make it again for her book club the following weekend. Sometimes the simplest combinations are the ones that convert people.

Ingredients

• 3 medium beets: Roasting concentrates their natural sugars and makes them buttery tender
• 5 oz fresh arugula: Its peppery bite cuts through the sweetness of everything else
• 2 oranges and 1 grapefruit: Use a sharp knife to remove all the bitter pith for clean, bright segments
• 2 oz goat cheese: The tangy creaminess bridges the gap between earthy and bright
• 1/4 cup toasted walnuts or pistachios: These add the crunch that makes each bite interesting
• 3 tbsp olive oil, 1 tbsp each lemon and orange juice, 1 tsp Dijon mustard, 1 tsp honey: This dressing hits every note—acidic, sweet, and creamy

Instructions

Roast the beets until tender:

Wrap each beet individually in foil and roast at 400°F for 35 to 40 minutes until they give easily when pierced with a fork. Let them cool slightly before rubbing off the skins and cutting into wedges—your fingers might get stained red, but it's worth it.

Whisk together the vinaigrette:

Combine the olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens slightly and turns cloudy, about 30 seconds.

Dress the arugula:

Toss the arugula with half the dressing in a large bowl until every leaf is lightly coated. Arrange the dressed greens on your serving platter or individual plates.

Assemble the salad:

Scatter the roasted beet wedges and citrus segments over the arugula, then drizzle with the remaining dressing. Top with crumbled goat cheese and toasted nuts if you're using them.

Save

This salad has become my default when friends announce they're coming over on short notice. It looks like you spent hours arranging it, but really you're just piling beautiful things onto a plate.

Making It Your Own

Sometimes I swap in blood oranges when they're in season because they turn the whole dish a stunning deep pink. Feta works if you don't have goat cheese, though it's a bit saltier so taste as you go.

Getting the Best Citrus Segments

Hold the citrus over a bowl to catch the juices, then cut along the membrane to release perfect segments. Squeeze the leftover membranes into your dressing—it's too flavorful to waste.

Perfect Timing

This salad is best when the beets are still slightly warm and the citrus is cold from the fridge. Serve it with crusty bread to soak up any extra vinaigrette that lands on the plate.

• Roast beets up to two days ahead and store them in the refrigerator
• Toast nuts in a dry pan over medium heat, watching closely so they don't burn
• The dressed arugula will wilt if it sits too long, so add it last

Save

Every time I make this, someone asks for the recipe, which is always the best sign.

Recipe FAQs

→ How do I roast beets properly?

Wrap each beet in foil and roast at 400°F (200°C) for 35–40 minutes until tender when pierced by a fork. Allow cooling before peeling.

→ Can I substitute nuts in this salad?

Yes, toasted walnuts or pistachios bring a pleasant crunch, but you may omit or replace with other nuts like almonds depending on preference or allergies.

→ What dressing ingredients complement the beet and citrus flavors?

A combination of extra-virgin olive oil, lemon and orange juice, Dijon mustard, and a touch of honey balances vibrant citrus with earthy beets perfectly.

→ Is goat cheese necessary for this salad?

Goat cheese adds creamy tang and texture but is optional. Alternatives like feta or skipping cheese altogether work well too.

→ How can I serve this salad for best flavor?

Serve it chilled or at room temperature shortly after assembling to maintain freshness and texture contrasts.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or a light Pinot Noir enhances the bright and earthy flavors in this dish.