Roasted Beet Citrus Salad (Print)
A vibrant salad blending tender roasted beets, citrus segments, and fresh arugula with a tangy dressing.
# What You 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 - ¼ 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 Make:
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 Advice:
01 -
- The contrast between warm roasted beets and bright cold citrus makes every bite interesting
- It comes together quickly but looks like something from a fancy bistro
- The dressing keeps in the fridge for days, so you can make extra
02 -
- Beets stain everything, so wear an apron and work on a surface you can wipe down easily
- Segmenting citrus properly over a bowl catches all the juice for your dressing
- The beets can be roasted up to two days ahead and kept in the fridge
03 -
- Use a paper towel to rub the skins off warm roasted beets without staining your hands
- Room temperature beets absorb the dressing better than cold ones