Roasted Beet Citrus Salad (Print Version)

Sweet roasted beets and citrus join peppery arugula in a light, vibrant salad with tangy dressing.

# What You’ll 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 (optional)

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

# Steps:

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 Tips:

01 -
  • The warm roasted beets against the cool citrus creates this incredible temperature and flavor contrast that wakes up your whole palate
  • Its one of those salads that actually keeps you full, thanks to the substantial beets and satisfying crunch from the nuts
  • The colors look absolutely stunning on the plate, making it perfect for dinner parties or just treating yourself on a Tuesday
02 -
  • Beet stains on your hands are temporary badges of honor but rubbing them with lemon juice or coarse salt helps remove them faster
  • Letting the beets cool completely before peeling makes the skin slip right off without needing a vegetable peeler
  • The salad is best assembled just before serving but the roasted beets and dressing can both be made a day ahead
03 -
  • Use a mix of red and golden beets for the most beautiful presentation possible
  • Segment the citrus over a bowl to catch all the juices and add them to the dressing
  • Toast your nuts in a dry pan for 3 to 4 minutes until fragrant for the best flavor

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