Roasted Beet Citrus Salad (Printer-friendly)
A vibrant mix of roasted beets, citrus segments, arugula, and a zingy vinaigrette for a fresh, light dish.
# What You'll Need:
→ Roasted Beets
01 - 3 medium beets, trimmed and scrubbed
02 - 1 tablespoon 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 (optional)
→ Vinaigrette
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - Salt and pepper, to taste
# How To Make It:
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 - While beets roast, prepare the vinaigrette: 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 (if using). Serve immediately.
# Expert Tips:
01 -
- Its that rare salad that feels substantial enough for dinner but light enough for a hot day
- The colors alone make people happy before they even take a bite
02 -
- Dont skip letting the beets cool slightly before peeling or you will burn your fingers, I learned this the hard way
- The salad needs to be dressed right before serving or the arugula turns sad and wilted
03 -
- Wear gloves when peeling roasted beets unless you want pink hands for three days
- Supreme your citrus instead of slicing into segments for a more elegant presentation