Roasted Beet Citrus Salad (Printable)
Fresh roasted beets paired with citrus and arugula, tossed in a tangy vinaigrette with nuts and cheese.
# What You'll Need:
→ Roasted Beets
01 - 3 medium beets, trimmed and scrubbed
02 - 1 tbsp olive oil
03 - 1/4 tsp kosher salt
→ Citrus
04 - 2 oranges, peeled and sliced into rounds
05 - 1 grapefruit, peeled and sliced into rounds
→ Salad Base
06 - 5 oz fresh arugula
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup toasted walnuts or pecans, roughly chopped
09 - 2 oz goat cheese or feta, crumbled
→ Vinaigrette
10 - 3 tbsp extra virgin olive oil
11 - 1 tbsp freshly squeezed lemon juice
12 - 1 tbsp freshly squeezed orange juice
13 - 1 tsp honey or maple syrup
14 - 1 tsp Dijon mustard
15 - 1/4 tsp kosher salt
16 - Freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F.
02 - 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, or until fork-tender. Allow to cool, then peel and cut into wedges or slices.
03 - In a small bowl, whisk together olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
04 - Arrange arugula on a serving platter. Top with roasted beet slices, citrus rounds, and red onion.
05 - Drizzle with vinaigrette. Sprinkle toasted nuts and crumbled cheese over the salad. Serve immediately.
# Expert Tips:
01 -
- The way roasted beets become candy-sweet and tender, nothing like those sad raw cubes in salad bars
- That magical moment when acid from citrus cuts through creamy cheese and earthy beets all at once
02 -
- Let those beets cool completely before peeling or you will burn your fingers, trust me on this
- The vinaigrette tastes better if you let it sit for 10 minutes before using
03 -
- Wear gloves when peeling roasted beets unless you want pink hands for three days
- Room temperature cheese crumbles more beautifully than cold