Nothing beats the vibrant colors and fresh flavors of a well-made citrus beet salad recipe when you want something both healthy and delicious. This stunning salad combines earthy roasted beets with bright citrus segments, creating a perfect balance that will make your taste buds dance with joy.
I've been making this citrus beet salad recipe for years, and it never fails to impress guests at dinner parties or provide a refreshing lunch option. The combination of sweet golden beets, tangy blood orange slices, and creamy goat cheese creates a restaurant-quality dish you can easily make at home in just 30 minutes.
Why This Citrus Beet Salad Recipe Will Transform Your Meals
This isn't just another boring salad recipe; it's a game-changer for anyone tired of the same lettuce salad every day. The secret lies in the perfect harmony between the natural sweetness of roasted beets and the bright acidity of fresh citrus segments. When you combine these with peppery arugula leaves and a tangy citrus vinaigrette, you get a refreshing salad that's both satisfying and nutritious.
What makes this citrus beet salad recipe truly special is its versatility and visual appeal. Whether you're serving it as a light summer lunch or as an elegant side dish for dinner, the vibrant colors and complex flavors will elevate any meal. Plus, it's naturally gluten-free and can easily be made vegan by skipping the cheese.
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Ingredients
Fresh Vegetables
- Golden beets, trimmed and scrubbed
- Red beets, trimmed and scrubbed
- Fresh arugula leaves
- Mixed greens
Citrus Components
- Blood oranges, peeled and segmented
- Pink grapefruit, peeled and segmented
- Regular orange, peeled and segmented
- Lemon zest
Cheese and Nuts
- Goat cheese, crumbled
- Candied pecans
- Toasted walnuts
For the Citrus Vinaigrette
- Fresh orange juice
- Fresh lemon juice
- Dijon mustard
- Extra virgin olive oil
- Honey
- Salt and pepper
See recipe card for quantities.
Instructions
Roasting the Beets
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wrap each beet individually in aluminum foil with a drizzle of olive oil and a pinch of salt.
- Roast the beets for 45-60 minutes until tender when pierced with a fork.
- Let them cool completely, then peel and slice into rounds or wedges.
Preparing the Citrus Segments
- Using a sharp knife, remove the peel and white pith from all citrus fruits.
- Cut between the membranes to release perfect citrus segments.
- Collect any juice that drips during this process for the vinaigrette.
- Set segments aside on a plate and refrigerate until ready to use.
Making the Citrus Vinaigrette
- In a small bowl, whisk together orange juice, lemon juice, and Dijon mustard.
- Slowly drizzle in the olive oil while whisking continuously to create an emulsion.
- Add honey, salt, and pepper, then taste and adjust seasoning as needed.
- Set aside until ready to dress the salad.
Assembling Your Masterpiece
- Drizzle the citrus vinaigrette over everything just before serving.
- Arrange the mixed greens and arugula on a large serving platter or individual plates.
- Artfully place the roasted beet slices and citrus segments on top of the greens.
- Crumble the goat cheese over the salad and sprinkle with candied pecans and walnuts.
- Step 1: Roasting the Beets
Wrap and roast the beets in foil until tender.
- Step 2: Preparing the Citrus Segments
Segment citrus fruits and reserve the juices.
- Step 3: Making the Citrus Vinaigrette
Whisk together the vinaigrette ingredients until emulsified.
- Step 4: Assembling Your Masterpiece
Layer greens, beets, citrus, cheese, and drizzle vinaigrette.
Expert Cooking Tips
- Perfect Beet Preparation The key to amazing roasted beets is proper timing and temperature. Don't rush the roasting process; beets need that full 45-60 minutes to develop their natural sweetness. Wrapping them in foil keeps them moist while allowing them to caramelize slightly.
- Citrus Segmenting Made Easy When preparing citrus segments, work over a bowl to catch any juice. This precious liquid adds incredible flavor to your vinaigrette. Use a very sharp knife and take your time; perfect segments make this citrus beet salad recipe look professional.
- Vinaigrette Success Secrets Always add the oil slowly while whisking to create a proper emulsion. If your vinaigrette breaks, don't worry; just whisk in a teaspoon of warm water to bring it back together. The honey balances the acidity beautifully.
- Assembly Timing Tips For the best results, assemble this salad just before serving. The vinaigrette can be made up to 3 days ahead and stored in the refrigerator. Give it a good shake before using.
Recipe Variations & Substitutions
Cheese Alternatives
- While goat cheese is traditional, you can easily substitute feta crumbles for a tangier flavor or skip cheese entirely for a vegan version. Ricotta salata also works beautifully and adds a mild, creamy element that complements the citrus perfectly.
Nut and Seed Options
- Crunchy Additions: Try pistachios instead of pecans, or use toasted pumpkin seeds for a different texture. Pine nuts add a delicate flavor that pairs wonderfully with the citrus elements.
- Sweet Variations: Candied walnuts or maple-glazed pecans can replace the candied pecans. You can even make your own by tossing nuts with maple syrup and roasting them for 10 minutes.
Citrus Combinations
- Seasonal Swaps: Use whatever citrus is in season. Cara cara oranges, Meyer lemons, or ruby red grapefruit all work beautifully. In winter, try adding pomegranate seeds for extra color and crunch.
- International Twist: Add some sliced kumquats for an Asian-inspired version, or use lime segments for a Mexican-influenced variation that pairs perfectly with avocado.
Equipment Recommendations
- Having the right tools makes preparing this citrus beet salad recipe much easier and more enjoyable. A good chef's knife is essential for clean citrus segments, while a quality vegetable peeler helps remove beet skins effortlessly after roasting.
Essential Tools:
- Sharp chef's knife for citrus work
- Vegetable peeler for easy beet preparation
- Large mixing bowl for vinaigrette
- Whisk for emulsifying dressing
- Aluminum foil for roasting beets
- Large serving platter for presentation
Storage & Meal Prep Tips
Make-Ahead Components
- The beauty of this recipe lies in its make-ahead potential. Roasted beets can be prepared up to 3 days in advance and stored covered in the refrigerator. The citrus vinaigrette also keeps well for up to a week when stored in a sealed container.
Proper Storage Methods
- Assembled Salad: Once dressed, this citrus beet salad recipe is best enjoyed immediately. However, you can store leftovers in the refrigerator for up to 2 days, though the greens may lose some crispness.
- Individual Components: Store roasted beets, citrus segments, and prepared greens separately. This allows you to assemble fresh salads throughout the week without any soggy textures.o freezing for X days/weeks/months.
Grandma's Secret That Changed Everything
Here's the game-changing tip that transformed my citrus beet salad recipe from good to absolutely incredible: always save the roasting juices from your beets and add a tablespoon to your vinaigrette. This concentrated beet essence adds an earthy depth that ties all the flavors together beautifully.
The second secret involves timing your citrus preparation. Segment your citrus fruits while the beets are still roasting, then let both components chill together in the refrigerator. This allows the flavors to meld and intensify, creating a more cohesive and delicious final dish that will have everyone asking for your citrus beet salad recipe.
FAQ
How long can beet salad stay in the fridge?
A properly stored citrus beet salad recipe will keep for 2-3 days in the refrigerator when the components are stored separately. Once dressed, consume within 24 hours for the best texture and flavor.
How to stop raw beetroot bleeding in salad?
Roasting beets instead of using them raw significantly reduces bleeding. If you must use raw beets, slice them and let them sit with a pinch of salt for 30 minutes, then pat dry before adding to your salad.
Is it better to roast or boil beets for salad?
Roasting is definitely better for this citrus beet salad recipe. Roasted beets have a more concentrated flavor and better texture than boiled ones, plus they won't be waterlogged.
Do beets and oranges go together?
Absolutely! Beets and oranges are a classic combination. The earthy sweetness of beets pairs perfectly with the bright acidity of citrus fruits, creating a balanced and refreshing flavor profile.
Try These Amazing Recipes Next
Now that you've mastered this stunning citrus beet salad recipe, why not expand your culinary horizons with these other crowd-pleasers? The vibrant flavors and fresh ingredients in this salad make it a perfect companion to heartier dishes that will round out your meal planning.
For a fun contrast to this healthy citrus beet salad recipe, try making some indulgent Spicy Cheese Fries Recipe that brings comfort food satisfaction to your table. Or keep the fresh theme going with a tropical Shrimp Mango Salad Recipe that shares the same bright, refreshing qualities as this citrus beet salad recipe but with completely different flavor profiles that will keep your taste buds excited.
With joy from my kitchen to yours
By Lisa Johnson ✨
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Citrus Beet Salad Recipe
Equipment
- 1 Sharp Chef’s Knife For segmenting citrus cleanly
- 1 Vegetable peeler Helps peel roasted beet skins easily
- 1 Aluminum foil Used to wrap beets for roasting
- 1 Baking sheet For roasting foil-wrapped beets
- 1 Whisk To emulsify the vinaigrette ingredients
- 1 Mixing bowl To whisk and hold the citrus vinaigrette
- 1 Serving platter For arranging and presenting the final salad
Ingredients
Fresh Vegetables
- 4 med golden beets trimmed, scrubbed
- 3 med red beets trimmed, scrubbed
- 4 cups arugula leaves fresh
- 2 cups mixed greens optional
Citrus Components
- 2 large blood oranges peeled, segmented
- 1 large pink grapefruit peeled, segmented
- 1 orange peeled, segmented
- 1 lemon zest from 1 lemon
Cheese and Nuts
- 4 oz goat cheese crumbled
- ½ cup candied pecans
- ¼ cup toasted walnuts
Citrus Vinaigrette
- ¼ cup orange juice fresh
- 2 tablespoon lemon juice fresh
- 1 tablespoon Dijon mustard
- ⅓ cup extra virgin olive oil
- 1 tablespoon honey
- salt & pepper to taste
Instructions
- Preheat oven to 400°F. Wrap beets in foil with oil and roast for 45–60 minutes. Cool, peel, slice.
- Segment citrus over a bowl to collect juice. Set aside segments and juice.
- Whisk citrus juices with mustard. Slowly add oil, then honey, salt, pepper.
- Layer greens, beets, citrus, cheese, and nuts. Drizzle with vinaigrette and serve.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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