Oh, you know what I crave when the sun starts shining or when I just need a little flavor wakeup call? Bright, zingy salads! Forget those boring, soggy lettuce piles; we are talking about real, vibrant food here. I promise you, this **Roasted Beet Citrus Salad** is going to zoom right to the top of your favorites list. It’s unbelievably simple—the oven does most of the heavy lifting—but the flavor payoff is huge!

I know what you might be thinking: beets and oranges? Trust me on this one. That deep, earthy sweetness from the roasted beets marries up perfectly with the electric tang of fresh citrus. It’s just magic happening on a plate. It’s healthy, it looks stunning, and honestly, getting those sweet beets prepped is easier than you think. Let’s get cooking!

Why This Roasted Beet Citrus Salad is Your New Favorite

I keep making this salad because it ticks every box. It’s stunning on the plate, which is key when you’re trying to impress, but honestly, it’s the flavor balance that brings me back every time. Plus, I can get the beets roasting while I’m doing my actual work. It’s speed and elegance!

It’s incredibly bright! The citrus cuts right through the earthiness of the beets.
Super minimal hands-on time—the oven handles the hard work.
Talk about a showstopper; the colors are just gorgeous on a platter.
The savory dressing ties everything together beautifully. For more simple salad ideas, check out this healthy salad recipe!

Doesn’t that just make you want to chop some beets right now? I know it does!

Essential Ingredients for the Roasted Beet Citrus Salad

Okay, listen up. The ingredients list for this salad looks short, but every single item has to pull its weight, especially the beets! You absolutely need two medium beets, and don’t even think about buying them pre-cooked—we need that fresh, earthy flavor. Make sure they are scrubbed clean before we wrap them up for roasting. For the bright part, you’ll use two oranges and one good, firm grapefruit. We need all that zest and juice!

We aren’t forgetting the base either! Two cups of mixed greens will do the job. If you want even more ideas for using beets, you must read through this amazing beet salad recipe—it has goat cheese, which is heavenly!

For the Roasted Beet Citrus Salad Dressing

The dressing is where we bring focus to the beet flavor. You’re grabbing 1/4 cup of really good extra virgin **olive oil**—don’t skimp here! Then, it’s two tablespoons of tangy **red wine vinegar**. The secret weapon? One teaspoon of bold **Dijon mustard**. It emulsifies perfectly and adds a little kick. You just need salt and pepper to taste after whisking it all together.

Step-by-Step Instructions for the Roasted Beet Citrus Salad

This is where the magic happens, but don’t worry, I promise it’s straightforward! We need to get those beets into the oven first because they take the longest. Remember, patience here means incredible flavor later. If you want tips on roasting other amazing vegetables, this guide on honey roasted carrots has fantastic roasting pointers too!

Roasting the Beets for the Roasted Beet Citrus Salad

First thing’s first: crank that oven up to 400 degrees Fahrenheit. Wash those beets really well, trim off the root ends, and then wrap each one tightly in foil by itself. They need 45 to 60 minutes tucked away in there until you can pierce them easily with a fork—no resistance allowed! Once they’re cooked, let them cool down just enough so you can handle them. This slightly cooled state is when peeling is easiest; the skins should just slip right off!

Preparing the Citrus and Assembling the Roasted Beet Citrus Salad

While those babies are roasting away, grab your oranges and grapefruit. You have to be meticulous here: peel them completely, making sure to get every bit of that bitter white pith off the outside. Segment the fruit right over a bowl so you catch every precious drop of juice—we want that liquid gold! Next, whisk your dressing ingredients—olive oil, vinegar, mustard, salt, and pepper—in a tiny bowl until they look creamy. Finally, gently toss the mixed greens, the cut beets, and your bright citrus segments together, drizzle the dressing over everything, and mix softly just until everything is coated. Don’t overdo the tossing!

Tips for the Perfect Roasted Beet Citrus Salad

Getting this salad perfect is all about respecting the ingredients. Since we are working with earthy beets and bright, juicy citrus, the little details really matter. I learned this through trial and error, but you get the benefit of my mistakes!

First up, let’s talk texture. This salad is naturally light, but if you want that satisfying crunch that makes a salad feel like a full meal, you absolutely need to toast some nuts. I love pecans, but toasted walnuts work just as well. Just toss them onto a dry skillet over medium heat for about five minutes until they smell fragrant. They add such a beautiful counterpoint to the soft beets. If you love adding crunchy things to salads, you should check out this fantastic chicken salad recipe—it has the best crunch!

Now, about those citrus segments—this is key for gorgeous presentation and preventing that weird white stringy stuff.

Here’s my trick for perfect segments, sometimes called ‘supreme’:

Use a sharp paring knife after all the peel and pith are removed.
Slice downwards, right along the membrane that separates the segments.
You are essentially cutting the flesh out from between the thin white walls.

It takes just a minute longer, but those clean, juicy segments don’t bleed all over your greens. Trust me, once you segment citrus this way, you’ll never go back to just peeling and chopping!

Variations on Your Roasted Beet Citrus Salad

Seriously, while this base recipe is near perfect, I always encourage people to play around! Don’t be afraid to make it your own. If you are feeling fancy, crumbling a tiny bit of salty goat cheese over the top just before serving? Divine. It adds a creamy texture that plays so well against the acidity of the grapefruit.

If you’re using heartier greens, maybe swap out the mixed greens for peppery arugula—it stands up beautifully to the dressing. Also, fresh herbs are total game-changers here. A light sprinkle of chopped dill or cool mint totally brightens up the whole salad up. If you’re looking for more exciting ways to use vegetables in salads, you have to check out this cauliflower salad; it’s surprisingly addictive!

You can use mandarins or even lovely, deeply colored blood oranges if you find them in season. It’s all about those colorful, high-impact additions!

Serving Suggestions for Your Roasted Beet Citrus Salad

This Roasted Beet Citrus Salad is so light and refreshing, it really shines when paired with something more robust. It’s the perfect counterpoint to rich, savory flavors. I often serve it alongside simply grilled white fish—like cod or halibut—because the acidity in the salad brightens up the flaky fish so nicely.

Honestly, my go-to main course when I make this is a nice, juicy perfectly grilled whole chicken. The smoky char from the grill and the herbs on the chicken are just sensational next to the sweet beets and tart citrus. It makes a fantastic light lunch too, but as a side dish for dinner? It can’t be beaten!

Storage and Make-Ahead Tips for Roasted Beet Citrus Salad

This salad is definitely best when it’s fresh, but life happens, right? The absolute golden rule here, please listen to me, is DO NOT dress this salad ahead of time! If you mix the beets, greens, and citrus with the vinaigrette, the greens wilt instantly, and the whole thing gets soggy. Yuck.

So, here’s how I handle it if I’m prepping: Roast those beets a day ahead and keep them in a sealed container in the fridge. Segment your citrus and save those little jewels in a container too. The dressing? Whisk it up and keep it separate. When you’re ready to eat, bring everything together, toss it gently, and then you’re good to go! Leftovers, if you manage to have any, are best eaten within a day, but remember to store the unused dressing separately.

Frequently Asked Questions About Roasted Beet Citrus Salad

I get so many lovely questions about this salad—it’s clearly a favorite! Here are some of the things folks ask me most often about getting this Roasted Beet Citrus Salad just right. If you’re thinking about meal prepping or serving a crowd, these little tips really make a difference. And if you’re ever looking for ideas that include protein, you’ve got to check out this refreshing avocado tuna salad!

Can I use pre-cooked beets for this Roasted Beet Citrus Salad?

You totally can, and if you’re in a real pinch for time, go for it! However, I have to warn you: the texture just isn’t the same. Pre-cooked, vacuum-packed beets are often softer and sometimes a bit too sweet or vinegary for my taste. Roasting them yourself concentrates the earthy beet flavor and gives you that perfect, slightly firm but tender bite that pairs so well with the juicy citrus. If you use pre-cooked, make sure you blot them dry!

How do I prevent the beets from bleeding color onto the greens?

Oh, the dreaded purple stain! This is such a common issue, but it’s easy to fix if you remember one crucial step. After you roast, peel, and cut your beets into pieces, you can quickly rinse them under cold water. Not a long soak, just a fast rinse to wash off the surface moisture and residual dirt/skin bits. Pat them dry gently with a paper towel before adding them to the salad bowl. Also, if you have time, toss the beets with a *tiny* bit of the dressing first, coating them before you introduce them to the lighter greens. It seals the deal!

Can I add protein to make this a complete meal?

Absolutely! This salad is begging for a little something extra for dinner. Grilled shrimp is light and pairs wonderfully with citrus. A simple rotisserie chicken, shredded coarsely, also works beautifully. For a vegetarian boost, some crumbled feta or soft goat cheese adds great richness, or you could toss in some chickpeas after rinsing and drying them well.

Nutritional Snapshot of This Roasted Beet Citrus Salad

I figured you’d want to see what all that deliciousness adds up to! Keep in mind that since this involves roasting and fresh produce, these numbers are estimates. Things like how much dressing soaks into the greens or the exact size of your grapefruit can change things, but this gives you a great baseline for planning!

Here’s the general rundown per serving, based on our recipe:

Serving Size: 1 serving
Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 20g (with 3g saturated fat)
Carbohydrates: 25g (including 6g Fiber)
Protein: 4g
Cholesterol: 0mg

See? Pretty balanced for something that tastes so indulgent! Lots of healthy fats from that olive oil we used in the dressing, which is always a win.

Roasted Beet Citrus Salad

Author: memorecipes.com
Total Time: 80 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple salad featuring roasted beets and fresh citrus segments.

Ingredients

Scale

2 medium beets
2 oranges
1 grapefruit
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt to taste
Black pepper to taste
2 cups mixed greens

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Wash and trim the beets. Wrap them in foil and roast for 45 to 60 minutes, or until tender when pierced with a fork.
Let the beets cool slightly, then peel and cut them into bite-sized pieces.
While the beets roast, prepare the citrus. Peel the oranges and grapefruit, removing all white pith. Segment the citrus over a bowl to catch the juices.
In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper.
In a large bowl, combine the mixed greens, roasted beets, and citrus segments.
Drizzle the dressing over the salad and toss gently to coat.
Serve immediately.

Notes

You can substitute any citrus fruit you prefer, such as mandarins or blood oranges.
For added texture, add 1/4 cup of toasted walnuts or pecans.

Prep Time: 20 min
Cook Time: 60 min
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 18
Sodium: 150
Fat: 20
Saturated Fat: 3
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 25
Fiber: 6
Protein: 4
Cholesterol: 0

Keywords: roasted beet salad, citrus salad, beet and orange salad, light salad, vegetable salad