Roasted Beet Citrus Salad (Printable)
Fresh roasted beets paired with citrus segments and arugula, dressed in a bright vinaigrette.
# What You'll Need:
→ Vegetables & Greens
01 - 3 medium beets, trimmed and scrubbed
02 - 5 oz fresh arugula
→ Citrus
03 - 2 oranges, peeled and segmented
04 - 1 grapefruit, peeled and segmented
→ Cheese & Nuts
05 - 2 oz goat cheese, crumbled
06 - 1/4 cup toasted walnuts or pistachios, chopped
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp freshly squeezed lemon juice
09 - 1 tbsp freshly squeezed orange juice
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F. Wrap beets individually in foil and roast for 35–40 minutes, or until tender when pierced with a fork. Let cool, then peel and cut into wedges.
02 - In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
03 - In a large bowl, toss arugula with half of the dressing. Arrange arugula on a platter or individual plates.
04 - Top with roasted beet wedges and citrus segments. Drizzle with remaining dressing.
05 - Sprinkle with crumbled goat cheese and toasted nuts, if using. Serve immediately.
# Expert Suggestions:
01 -
- The roasted beets become impossibly sweet while the citrus wakes everything back up
- It comes together faster than you'd think for something this stunning
02 -
- Roasting beets ahead of time works perfectly—they actually develop more flavor overnight
- Citrus segments release juice as they sit, so dress the salad right before serving
03 -
- Mix golden and red beets for a salad that looks like stained glass
- Use a microplane to zest some orange peel over the top for an aromatic finish