Roasted Beet Citrus Salad (Printable)
Sweet roasted beets combine with citrus and arugula, topped with goat cheese and toasted nuts for a fresh salad.
# What You'll Need:
→ Vegetables & Greens
01 - 3 medium beets, trimmed and scrubbed
02 - 5 oz arugula, washed and dried
03 - 1 small fennel bulb, thinly sliced (optional)
→ Citrus
04 - 1 large orange, peeled and segmented
05 - 1 ruby grapefruit, peeled and segmented
06 - 1 small blood orange, peeled and segmented (optional)
→ 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 Make:
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 roasted beets become impossibly sweet and tender while the citrus keeps everything bright and lively
- It looks like something from a restaurant but comes together with almost zero actual cooking
02 -
- Roasting beets ahead of time is a game changer—they keep for days in the fridge and this salad comes together in minutes
- Wait until the last moment to dress the salad or the arugula will start to wilt under the weight of the vinaigrette
03 -
- Wear gloves when peeling beets unless you want pink-stained hands for days
- Room temperature beets absorb the vinaigrette better than cold ones