Roasted Beet Citrus Salad (Printable)
Bright roasted beets paired with citrus segments and arugula, topped with tangy vinaigrette and crunchy nuts.
# What's Needed:
→ 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 Make It:
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.
# Tips for Success:
01 -
- The warm roasted beets create this incredible contrast against cool, juicy citrus that wakes up your whole palate
- It looks like something from a fancy restaurant but comes together in under an hour, mostly hands-off time
02 -
- Segmenting citrus properly—cutting between the membranes—makes all the difference in texture and removes any bitter white pith
- Let those roasted beets cool completely before assembling, or theyll wilt the arugula into something sad and soggy
03 -
- Wear gloves when peeling roasted beets unless you want purple hands for the next three days
- Invest the extra time in proper citrus segmentation—it transforms the eating experience completely