Roasted Beet Citrus Salad (Printable)
Bright roasted beets paired with juicy citrus, arugula, and walnuts in a fresh, zesty salad.
# What You'll Need:
→ Roasted Beets
01 - 3 medium beets, trimmed and scrubbed
02 - 1 tbsp olive oil
03 - Pinch of salt
→ Citrus
04 - 2 navel oranges, peeled and sliced
05 - 1 pink grapefruit, peeled and segmented
→ Salad Base
06 - 5 oz fresh arugula
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup toasted walnuts, roughly chopped
09 - 2 oz goat cheese, crumbled
→ Vinaigrette
10 - 3 tbsp extra-virgin olive oil
11 - 1 tbsp freshly squeezed lemon juice
12 - 1 tsp honey or maple syrup
13 - 1 tsp Dijon mustard
14 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 400°F.
02 - Wrap each beet individually in foil, drizzle with olive oil, and sprinkle with salt. Place on a baking sheet and roast for 40–50 minutes, or until fork-tender. Let cool, then peel and cut into wedges.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
04 - Arrange arugula on a large platter. Top with roasted beet wedges, orange slices, grapefruit segments, and sliced red onion.
05 - Drizzle with vinaigrette. Sprinkle with walnuts and goat cheese.
06 - Serve immediately.
# Expert Tips:
01 -
- The roasted beets become candy sweet while the citrus wakes up your whole palate
- It looks like something from a restaurant but comes together in under an hour
- The peppery arugula balances all that sweetness perfectly
02 -
- Let roasted beets cool before peeling or they will fight back and burn your fingers
- Citrus segments release better if you cut them over a bowl to catch all those precious juices
- The salad wilts quickly once dressed, so wait until the very last moment
03 -
- Wear gloves when peeling roasted beets unless you want pink hands for three days
- Room temperature beets absorb dressing better than cold ones straight from the fridge
- Toast your walnuts in a dry pan over medium heat, shaking frequently until fragrant