Roasted Beet & Citrus Spring Salad
Sweet roasted beets meet bright citrus, creamy goat cheese, and peppery greens in this elegant spring salad. It’s colorful, fresh, and ideal for brunches, garden parties, or as a side for grilled fish or chicken.
Servings 4 Serves: 4–6
Calories 230kcal
Ingredients
- For the beets:
- 4 medium beets about 1 ½ lbs, trimmed and scrubbed
- 1 ½ tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- For the Salad
- 4 cups arugula or spring greens
- 1 large orange peeled and segmented
- ¼ small red onion very thinly sliced
- ⅓ cup crumbled goat cheese
- ¼ cup toasted pistachios or walnuts
- For the Citrus Vinaigrette
- 2 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 3 tbsp olive oil
- Pinch salt and pepper
Instructions
- 1️⃣ Roast the Beets
- Preheat oven to 400°F (200°C).
- Wrap beets loosely in foil with olive oil, salt, and pepper.
- Place on a baking sheet and roast 40–50 minutes until fork-tender.
- Cool slightly, rub skins off with a paper towel, then slice into wedges.
- 2️⃣ Make the Vinaigrette
- Whisk orange juice, lemon juice, Dijon, and honey.
- Slowly drizzle in olive oil while whisking until emulsified.
- Season to taste.
- 3️⃣ Assemble
- On a large platter, arrange greens.
- Top with warm or room-temperature beets, orange segments, onion, nuts, and goat cheese.
- Drizzle with vinaigrette just before serving.
Notes
📊 Approximate Nutrition (Per Serving, 1/5 recipe)
Calories: ~230
Total Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 10 mg
Sodium: 240 mg
Total Carbohydrates: 20 g
Sugars: 12 g
Fiber: 4 g
Protein: 5 g
(Values are estimates and may vary by ingredient brand.)
🌿 Spring Variations
• Add sliced strawberries for extra brightness
• Swap goat cheese for feta
• Add cooked farro or quinoa to make it more filling
• Use blood oranges for deeper color
• Swap goat cheese for feta
• Add cooked farro or quinoa to make it more filling
• Use blood oranges for deeper color