Festive enough for the holidays but simple enough for a light weeknight meal, this roasted beet and citrus salad combines tender roasted beets with creamy goat cheese, bright citrus and pistachios all atop peppery arugula. It’s a show stopper!
Roasted Beet Salad with Citrus and Goat Cheese
Summer gives us endless options for salads, but fall and winter salads are even more impressive when they take the bare minimum of seasonal ingredients and transform them into something wonderful, like this: Roasted Beet and Citrus Salad! Beets are a root vegetable that stores well until spring, and since citrus season has just arrived, it’s a natural combination. If you like other hearty winter salad recipes like Fall Kale Salad with Chicken, I think this recipe will be a hit too.
Why this recipe works
I have something to confess. I hated growing beets. But as I grew up, I realized it was because my mom always bought me things in bottles. Roasted beets? It’s completely different, especially in recipes like roasted beets and citrus salad.
- Perfect for the holidays.: Jewel-colored beets, citrus fruits, and vegetables come together in this salad that will make even those who dislike salads think twice. It’s truly amazing!
- easy to make: This recipe requires just 20 minutes of prep time and the beets can be pre-roasted, so all you have to do is assemble them before eating.
- Balanced taste and texture: I love the way the earthy, sweet beets blend with the bright citrus and the way the bright citrus cuts through the richness of the goat cheese. Then you get creamy, crunchy, soft, juicy and crunchy textures all in one dish.
- Light yet generous: This salad is refreshing and healthy, yet a little decadent with the goat cheese crumbles!
materials needed
The ingredient list for this roasted beet and citrus salad is very simple. Check the recipe card below for exact measurements.
- sugar beet: A combination of red and golden beets is required. You can choose just one type, but I think it looks prettier to serve if you use both!
- extra virgin olive oilFor roasting beets.
- kosher saltFor seasoning beets and salads.
- arugula I chose greens for the salad because I love the taste of pepper along with the other elements of the recipe.
- citrus fruits: Use grapefruit (red or pink), blood orange, cara cara or navel orange.
- Roasted Salted Pistachios Add a nice crunch for contrast. To save yourself the trouble, buy products that come without the skin.
- goat cheeseIt broke into pieces.
- Champagne VinaigretteMade with olive oil, champagne vinegar, chopped shallots, Dijon mustard, and kosher salt.
How to Make Roasted Beet and Citrus Salad
Making salad is so easy, right? This visual guide shows you the steps in the process. See recipe card below for printable instructions.
- Prepare the beets: Trim green vegetables, leaving about 1/2 inch of stem intact. Scrub the beets, but do not peel them. Place red beets on one large sheet of foil and golden beets on another sheet. Add oil, sprinkle with salt, and wrap in foil to create a sealed bag.
- roast beets: Place the packets on a baking sheet and bake for 50-60 minutes, or until a knife easily inserts into the center of the largest bit.
- Please cut the beets: Let the beets cool enough to handle, then wipe off the skins with a paper towel. Let cool completely and then cut into rounds.
- Prepare the tangerines: Cut off the top and bottom of the tangerine. Place on a cutting board and use a knife to cut away the skin and core, following the curve of the fruit. Cut the peeled fruit crosswise into slices.
- Make the Dressing: Put all ingredients in a bottle and shake until emulsified.
- Assemble the salad: Serve the arugula on a large plate. Add beets and citrus slices, top with pistachios and goat cheese, then top the salad with dressing.
transformation ideas
- Try a different green: Choose something that goes well with the intense flavor of this salad. Lacinato kale would be a good choice.
- Switch up the pistachios: You can use walnuts or pecans for crunch, or pepita for a nut-free option.
- Try a different cheese: Not a fan of goat cheese? Crumbled ricotta salata or feta cheese both work well as alternatives.
offer suggestions
For the holidays, enjoy this roasted beet and citrus salad paired with seasonal side dishes and impressive main dishes.
How to Store Leftover Food
If possible, store salad separately from dressing. Salad can be stored in the refrigerator for 2-3 days, and dressing can be stored in the refrigerator for up to a week. Once assembled, the salad will last 1-2 days. If the vegetables are wilted, you can add more to freshen them up.
produce: Servings (1 cup each)
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Preheat oven to 425 degrees Fahrenheit.
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Trim the beet greens, leaving about ½ inch of stem, and scrub the beets well. Tear off two large pieces of foil. One is for red beets and the other is for golden beets. This is because red colors bleed when baked together. Place each color on a piece of foil, drizzle with 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt. Toss to coat, then fold each piece of foil into a sealed packet. Place both packets on a baking sheet and bake for 50 minutes to 1 hour, or until a knife inserts easily into the center of the largest bit. Let cool until you can handle it, then rub the skin with a paper towel. Set aside to cool. Cut the beets into ⅓-inch-thick rounds.
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Using a sharp knife, cut off the top and bottom of grapefruits, oranges, and blood oranges to expose the flesh. Stand the fruit upright on a cutting board and slice downward along the curve of the fruit, completely removing the skin and white pith. After peeling, lay each fruit on its side and cut crosswise into ⅓-inch-thick slices. Set aside.
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To make the dressing, place all ingredients in a small jar and shake to combine.
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To assemble the salad, cover the bottom of a plate with arugula. Add beets and citrus slices. Top with pistachios and crumbled goat cheese. Top the salad with dressing and serve.
Final step:
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** Dressing makes ⅓ cup
**Salad makes about 7 cups.
** You can roast and peel the beets in advance. Store in an airtight container in the refrigerator until ready to assemble.
calorie: 176 calorie, carbohydrate: 20 g, protein: 5 g, province: 9 g, Saturated Fat: 2 g, Polyunsaturated fat: 1 g, Monounsaturated fat: 5 g, Cholesterol: 4 mg, sodium: 422 mg, potassium: 548 mg, fiber: 5 g, sugar: 14 g, Vitamin A: 928 IU, Vitamin C: 34 mg, calcium: 71 mg, steel: 1 mg
