Citrus Beet Salad Recipe
A vibrant citrus beet salad made with roasted golden and red beets, fresh citrus segments, goat cheese, arugula, and a homemade citrus vinaigrette. Naturally gluten-free and stunning in presentation.
Print Pin Servings: 4 servings
Calories: 315kcal
Cost: $12
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.
Nutrition
Serving: 225g | Calories: 315kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 215mg | Potassium: 580mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3100IU | Vitamin C: 48mg | Calcium: 110mg | Iron: 2.2mg