Roasted Beet and Citrus Salad

Does anyone else feel like it is already February 425th? This month has gone on and on and on and on. Although it is warmer that usual here in Minneapolis, this is the point in winter where everyone is needing a good dose of sunshine. Enter the Roasted Beet and Citrus Salad.

Jump to Recipe

After going to the Healthy Kitchens, Healthy Lives conference at the beginning of the month, I’ve been concentrating on how to add more fruits and vegetables in a fun way. Salads are a great way to do this! Add a fun and easy dressing to pull it all together and you have an easy meal or side dish.

If you believe in the old adage that you eat with your eyes first, this Roasted Beet and Citrus Salad is going to be your new favorite food! All of the colors and textures lead to a gorgeous and nutritious salad! Earthy beets, sunny citrus, tangy goat cheese, and crisp greens combine to make something remarkable.

The Blood Orange Vinaigrette is easy to make, delicious, and full of all natural ingredients. Whether you make it in a blender, or just shake it in a mason jar, it is the perfect compliment to the Roasted Beet and Citrus Salad.

Go ahead-serve this Roasted Beet and Citrus Salad at your next dinner party!

Roasted Beet and Citrus Salad

This Roasted Beet and Citrus Salad is a little touch of sunshine on your table. Packed with phytochemicals and vitamin C, you can be happy about serving this salad!

Course Salad

Cuisine American

Keyword beet and citrus salad

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4 side salads

Calories 240kcal

Author With Two Spoons

Ingredients

Roasted Beet and Citrus Salad

2 teaspoons olive oil
2 Gold beets (medium)
2 Red beets (medium)
2 ounces Spring mix
1 Navel orange (large)
3 Blood oranges (medium) (slice two blood oranges according to directions below, use one for the dressing below)
1 ounce Goat cheese (crumbled)
Basil few small leaves (for garnish)
Blood Orange Vinaigrette dressing

Blood Orange Vinaigrette dressing

½ cup Olive oil
¼ cup White Balsamic vinegar
¼ cup Blood Orange juice (Fresh squeezed from 1 of the blood oranges from above)
1 Tablespoon Maple syrup
½ teaspoon Kosher Salt

Instructions

Preheat oven to 400°F
Scrub beets, drizzle with olive oil and wrap in 2 separate foil packs (red beets together and gold beets together, so the colors don’t run together)
Place foil packs in preheated oven and roast for 1 hour, until fork tender.
While beets are roasting, make dressing by mixing all dressing ingredients in a mason jar or in a blender. Use one of the 3 blood oranges to make the dressing.
When beets are tender, remove from oven and allow to cool.
Peel beets.
Slice beets in thin slices, being careful to keep red beets separate. (I love my mandoline set on ¼ inch for this task)
Peel oranges. Turn on side and slice into rounds.
On a platter arrange spring mix. On top of greens, layer beets and oranges.
Sprinkle with crumbled goat cheese.
Garnish with basil leaves.
Serve with Blood Orange Vinaigrette dressing.

Notes

Keep the beets separated by color as you are working (the red beets will run all over and make your salad not quite as pretty…) I put my red beets as the first layer, but they would make a pretty contrast on top as well.

Roasted beets can be made ahead of time and kept in the refrigerator until you are ready to use them.

If you don’t like goat cheese, a good salty crumbled feta cheese would also be delicious.