Roasted Beet Citrus Salad

The first time I made this salad, my kitchen looked like a crime scene—bright pink beet juice everywhere and citrus sticky on every surface. But that first bite made me forget the mess entirely. The earthy sweetness of roasted beets against bright, popping citrus made me realize how much I'd underestimated root vegetables. Now it's the salad I make when I need something that feels like sunshine on a plate.

I served this at a dinner party last winter when everyone was feeling gray and heavy from too many comfort foods. My friend Sarah actually gasped when I brought the platter out—all those jewel tones against the dark greens. We spent the whole meal talking about how something so simple could taste so alive. Now whenever someone asks for a dish that 'tastes like health,' this is what I make.

Ingredients

• 3 medium beets: Scrub them well but dont bother peeling before roasting—the skin slips right off when theyre cooked and protects all that sweet flavor inside
• 5 oz fresh arugula: The peppery bite cuts through the sweetness, so dont even think about swapping it for milder greens
• 2 oranges and 1 grapefruit: Supreme them if you have patience for restaurant perfect segments, or just cut into wedges for a more rustic look
• 2 oz goat cheese: Optional, but that tangy creaminess is what makes the salad feel complete
• 3 tbsp olive oil: Use the good stuff here since youre not cooking with it, just dressing
• 1 tbsp each lemon and orange juice: Fresh squeezed makes a difference you can actually taste
• 1 tsp Dijon mustard: This is what makes the dressing cling to everything instead of pooling at the bottom
• 1 tsp honey: Just enough to bridge the gap between the earthy beets and bright citrus

Instructions

Roast the beets until theyre tender:

Wrap each beet individually in foil like a little present and roast at 400°F for 35 to 40 minutes. Test by piercing with a fork—it should slide in like butter

Make the vinaigrette while everything roasts:

Whisk together the olive oil, citrus juices, Dijon, honey, salt and pepper until it thickens slightly. You want it emulsified so it coats the greens instead of running right off

Prep the citrus and greens:

Peel and segment your oranges and grapefruit, then toss the arugula with just half the dressing in a large bowl

Assemble like youre plating at a restaurant:

Spread dressed arugula on your serving platter, then arrange beets and citrus sections on top. Drizzle with remaining dressing and scatter with cheese and nuts if using

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My mom started requesting this salad every Sunday lunch after I made it for her birthday. She says it reminds her of the beet salad we had at this tiny bistro in Paris, but honestly I think she just loves how pretty it looks on her white plates. Either way, watching someone take that first bite and get surprised by how good it is? Thats the best part.

Make It Your Own

Once you get the basic ratio down, this salad is incredibly forgiving. I've made it with blood oranges when they're in season and the color becomes this deep crimson that looks almost too beautiful to eat. The sweetness profile changes slightly but that's part of the fun—same salad, totally different mood depending on what you find at the market.

Timing Is Everything

Learn from my mistake and roast your beets ahead of time—they keep in the fridge for up to five days and actually taste better after resting. Last minute dinner prep becomes so much easier when you can just pull them out and assemble. You can even supreme the citrus a day in advance, though I'd wait to dress the arugula until right before serving so it stays crisp.

Wine Pairing Magic

The bright acidity in this salad makes it surprisingly wine friendly. A crisp Sauvignon Blanc cuts through the earthy beets while echoing the citrus notes. For red wine drinkers, a light Pinot Noir works beautifully because it wont overpower the delicate flavors. The key is keeping whatever you pour refreshing and not too heavy.

• Chill your serving platter for 15 minutes before assembling—it keeps everything crisp longer
• If making ahead, keep beets, citrus, and dressing separate and toss right before serving
• The vinaigrette makes enough for two salads, so save the extra for tomorrows lunch

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There's something deeply satisfying about a salad that feels substantial enough to be a meal but still leaves you feeling light. This one hits that perfect sweet spot every single time.

Recipe FAQs

→ How do you roast beets properly?

Wrap each beet individually in foil and roast at 400°F for 35–40 minutes until tender when pierced with a fork.

→ What citrus fruits work best in this salad?

Oranges and grapefruit bring a juicy, tangy contrast that complements the sweetness of roasted beets.

→ Can any greens substitute arugula?

Bitter greens like baby kale or watercress can provide a similar peppery bite if arugula isn’t available.

→ How to make the dressing emulsify well?

Whisk olive oil with lemon juice, orange juice, Dijon mustard, and honey vigorously until smooth and well combined.

→ What cheese pairs well with this salad?

Goat cheese adds a creamy, tangy element that balances the earthiness of the beets and the brightness of the citrus.