Roasted Beet Citrus Salad (Printable)

Sweet roasted beets meet citrus segments and peppery arugula in a vibrant, zesty salad.

# What You 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

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 Hints:

01 -
  • The way warm beets melt into cool citrus creates this incredible temperature contrast that wakes up your whole palate
  • It looks restaurant fancy but comes together faster than you can roast a tray of vegetables
  • The leftovers actually hold up beautifully for lunch the next day, if you have any left
02 -
  • Beet stains are no joke—wear an apron and consider using gloves when peeling the warm roasted beets
  • The beets continue to steam in their foil after roasting, so unwrap carefully to avoid burning yourself
  • Toast your nuts in a dry pan for just 2 minutes—this one step makes them taste noticeably better
03 -
  • Mix golden and red beets for a stunning two toned effect that makes the salad look even more impressive
  • Let the beets cool completely before peeling—theyre easier to handle and wont cook the delicate greens

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