Roasted Beet Citrus Salad (Printer-friendly)

Vibrant blend of roasted beets, citrus slices, and arugula with a tangy vinaigrette dressing.

# What You'll Need:

→ Vegetables

01 - 3 medium beets, trimmed and scrubbed
02 - 4 cups arugula, loosely packed

→ Citrus

03 - 2 oranges (preferably blood orange and navel), peeled and sliced into rounds
04 - 1 grapefruit, peeled and sliced into rounds

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp freshly squeezed lemon juice
07 - 1 tbsp freshly squeezed orange juice
08 - 1 tsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 1/4 cup crumbled goat cheese or feta (optional)
12 - 1/4 cup toasted pistachios or walnuts, roughly chopped
13 - 1 tbsp fresh mint leaves, torn (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35–40 minutes, or until a knife easily pierces the center. Allow to cool slightly, then peel and cut into wedges.
02 - While beets roast, prepare the citrus by cutting away all peel and white pith, then slicing into rounds. Remove any seeds.
03 - In a small bowl, whisk together olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
04 - Arrange arugula on a large platter or individual plates. Top with roasted beet wedges and citrus slices.
05 - Drizzle with the vinaigrette. Sprinkle with goat cheese or feta, toasted nuts, and mint if using. Serve immediately.

# Expert Tips:

01 -
  • The sweet earthy beets balance the bright tangy citrus in a way that feels like discovering a new flavor combination
  • It looks impressive but comes together in under an hour with mostly hands-off cooking time
  • The vinaigrette strikes that perfect harmony between sharp and sweet that keeps you going back for another bite
02 -
  • Don't skip wrapping the beets individually in foil or they'll dry out in the oven and lose that luscious texture
  • Let the beets cool slightly before peeling or you'll burn your fingers and nobody has time for that
  • Citrus segments release more juice if you cut them over a bowl and save those juices for the dressing
03 -
  • Wear gloves when peeling roasted beets unless you want your hands to look like you've been fingerprinted for a crime
  • Use a sharp knife to slice the citrus so you get clean rounds rather than squished ones

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