Get ready to fall in love beets! This Roasted Beet and Citrus Salad with peppery arugula, creamy goat cheese & avocados makes for the perfect lunch or side dish.
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Why You'll Love This
Some salad combinations are timeless classics, like the beloved Cobb salad featuring hard-boiled eggs and crispy bacon, or the comforting autumn salad that pairs sweet apples with tart dried cranberries.
However, an underrated pairing that deserves more attention is the combination of roasted beets and fresh citrus. The earthy, slightly sweet flavor of roasted beets serves as a perfect backdrop to the vibrant, zesty notes of citrus fruits. This contrast not only enhances the overall taste but also adds an exciting twist that surprises the palate.
What is Beetroot?
Beetroot, the taproot of the beet plant, is known for its vibrant red color and nutty-tasting golden variety. Rich in health benefits, beets help fight inflammation, improve digestion, and support gut health, particularly with issues like constipation and IBS.
How to Avoid Beet Stains
Wear gloves and an apron when handling beets to avoid stains. If stains occur, treat with hydrogen peroxide or diluted bleach, then rinse with warm water and wash as usual.
Ingredients
Here is everything you will need for this recipe!
For the Salad:
- Golden beets: Add mild sweetness and vibrant color.
- Red beets: Contribute earthy flavor and deep color.
- Olive oil: Provides a rich, smooth base to dress the salad.
- Pepper: Adds a hint of heat to enhance the flavors.
- Salt: Balances the sweetness and brings all the flavors together.
- Navel orange: Offers juicy sweetness and citrus brightness.
- Avocado: Adds creamy texture and mild flavor.
- Slivered almonds: Contribute crunch and a toasty, nutty flavor.
- Goat cheese: Brings tangy, creamy richness and a savory contrast.
For the Citrus Vinaigrette:
- Olive oil: Forms the smooth, flavorful base.
- Lemon juice: Adds bright acidity to balance the sweetness.
- Dijon mustard: Gives tang and helps emulsify the dressing.
- Honey: Adds subtle sweetness to balance the acidity.
- Pepper: Adds a touch of heat to round out the flavor.
- Salt: Enhances and harmonizes all the flavors.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
These tips below can help you adjust the recipe!
- Orange Variations: If you would like a more different taste, try blood oranges!
- Adding Nuts: For more crunch, add in walnuts into the salad.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
This recipe requires only a baking sheet, salad bowl and a glass jar!
Instructions
I prefer buying whole beets with their stems, as they aren't on the dirty dozen list, and the greens are edible. I use the leaves in vegetable stock for added color and flavor. For this recipe, you'll need four to five red and golden beets.
After removing the leaves, wash and dry the beets, then peel and slice them into half-inch thick pieces. Place them on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes, flipping halfway if desired. Once tender, let them cool to room temperature.
The Base of the Recipe
The choice of greens greatly influences the flavor of your roasted beet salad. Here are some excellent options:
- Spinach: Mild and sweet, balancing the earthiness of beets.
- Arugula: Peppery, enhancing beets and pairing well with almonds, lemon, and fruit.
- Cabbage: Crunchy and slightly bitter, complementing citrus or vinegar.
For this salad, I prefer arugula for its peppery taste, which complements the beets and is balanced by creamy goat cheese and avocado.
Creating the Perfect Vinaigrette
A great dressing can elevate a salad, and homemade vinaigrettes are easy to make with pantry staples. This citrus vinaigrette combines olive oil, lemon juice, Dijon mustard, and honey for a refreshing balance of acidity, with just a touch of salt and pepper.
The Final Ingredients
Now that we've covered the beets, greens, citrus, and vinaigrette, let's add the final components:
- Goat Cheese: Adds creamy texture that complements the earthy beets.
- Avocado: Provides creaminess, color, and a nutty flavor.
- Almonds: Toasted slivers offer a crunchy contrast.
For a heartier meal, consider adding protein like chicken or salmon, or quinoa, which pairs well with beets.
Serving Suggestions
Serve alone or accompany with protein! This salad is amazing with chicken or steak. Enjoy!
Top Tip
Citrus includes various fruits like lemons, oranges, grapefruits, pomelos, and limes. Here’s a quick guide to help you choose the best for your salad:
- Grapefruit: Red or pink grapefruits are sweet and refreshing, making them a great salad addition, especially if you prefer a bit of bitterness.
- Pomelos: The largest citrus fruit, less bitter than grapefruit, with a sweet-tangy flavor.
- Lemons & Limes: Common in vinaigrettes but not typically used in salads.
- Oranges: Sweet-tart and not bitter, making them a versatile choice. Navel oranges, which are sweet and mildly acidic, are available year-round.
For a roasted beet and citrus salad, consider grapefruit with a spinach base for bitterness or oranges with arugula for sweetness. I recommend using navel oranges for their balanced flavor. You could also use cara cara oranges, blood oranges, or even mandarin oranges.
Storage
Simply store ingredients separately (or salad assembled sans dressing) to keep the greens from wilting. Make sure to store in the refrigerator and store nuts in a dry area (tightly sealed). This salad is good for up to 3 days.
FAQ
Absolutely! Just omit the ingredients that may trigger known allergies.
Simply double all ingredients to serve more people. No other changes needed.
Related
Looking for more? Check these out!
Roasted Beet Salad
Course: Appetizers, Sides, Lunch, SaladsDifficulty: Easy4
servings20
minutes30
minutesThis refreshing salad is a colorful salad is an easy recipe that is delicious anytime of year!
Ingredients
- For the Salad
4 golden beets, peeled
4 red beets, peeled
1 tablespoon olive oil
½ teaspoon pepper
½ teaspoon salt
1 navel orange, peeled and sliced
½ avocado, pitted and diced
½ cup slivered almonds, toasted
⅓ cup goat cheese, crumbled
- For the Citrus Vinaigrette
¼ cup olive oil
3 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons honey
½ teaspoon pepper
½ teaspoon salt
Directions
- For the Salad
- Preheat the oven to 350 degrees Fahrenheit and line one medium-sized baking sheet with parchment paper
- Remove the stem and leaves from each beet. Then wash and carefully peel the beets. Slice off the root and bottom before cutting in ½" thick pieces.
- Arrange the golden and red beets on the baking sheet. Drizzle with olive oil, then season with salt and pepper.
- Roast for 30 minutes, then remove from the oven and allow to cool to room temperature.
- Wash the arugula and add to a large salad bowl. Then, peel and slice the orange before adding to the bowl.
- Add the diced avocado, crumbled goat cheese and toasted almonds.
- Once cooled to room temperature, add the beets to the salad.
- For the Vinaigrette
- Add all the ingredients to a mason jar. Cover with the lid and shake vigorously for thirty seconds.
- Dress the salad to your liking, then use salad tongs to toss in order to evenly distribute the vinaigrette.
- Serve the salad and enjoy!
Notes
- Refrigerate up to three days in an air tight container.
[…] recipe, then I have you covered. For a refreshing, light side salad, I’d recommend either my Roasted Beet and Citrus Salad or this Vegan Kale Caesar Salad. Both salads are great options, it just depends what you’re […]