BEET AND CITRUS SALAD
The flavor combination of beets and citrus is fabulous, so this salad of roasted beets loaded with oranges and grapefruit dressed with a simple lemon vinaigrette is a winner. You could serve it over greens or just scoop it into bowls on its own. SERVES 4
PREP TIME: 15 minutes
COOK TIME: 40 minutes
6 beets, peeled and cut into chunks
3 tablespoons (45 ml) extra-virgin olive oil, divided
Salt
Freshly ground black pepper
1 orange, peeled and cut into segments
1 grapefruit, peeled and cut into segments
Juice of 1 lemon
Several fresh mint leaves, for garnish
- Preheat the oven to 400°F (200°C).
- On a baking sheet, spread out the chunks of beet and drizzle with 1½ tablespoons of olive oil. Season with salt and pepper, and use your hands to mix it all together.
- Bake for 35 to 40 minutes, checking on them halfway through the cooking time and mixing with a spatula. Remove and cool completely.
- In a large bowl, mix the beets with the orange and grapefruit sections. Dress with the remaining 1½ tablespoons of olive oil and the lemon juice, and give it a good stir. Garnish with the fresh mint leaves and serve.
VARIATION 1 BEET AND CITRUS SALAD WITH PISTACHIOS: Top the salad with ¼ cup crushed pistachios for a pop of green, a nice crunch, and a dose of healthy fats.
VARIATION 2 BEET AND CITRUS SALAD WITH TURMERIC (OR CUMIN): Add ¼ teaspoon turmeric (or cumin, if preferred) to the salad. Turmeric has a slight gingery taste that goes really well with beets.
PREP TIP: Roast your beets and section the citrus (store in the refrigerator) ahead of time so when it’s time to serve the salad, you’ll just need a few minutes to assemble.
More Recipes You'll Love
Beet and citrus salad is a stunning plate of jewel-toned roasted beets with sweet orange and ruby grapefruit segments, dressed in olive oil and lemon and scattered with fresh mint. The beets roast until creamy and sweet, and the citrus cuts right through their earthiness. It's a make-ahead salad that looks like it belongs in a magazine.
Pro Tips
- Roast the beets whole in chunks and let them cool completely before mixing — warm beets turn the citrus soggy and bleed color everywhere.
- Cut the citrus into clean segments (supremes) over a bowl so you catch the juice and can whisk it into the dressing.
- Dress the salad gently and toss with your hands to keep the beet chunks intact and the citrus pretty.
- Golden beets make an even more beautiful version since they don't stain the citrus pink — or use a mix of both colors.
Frequently Asked Questions
Can I use pre-cooked beets?
Yes — vacuum-packed cooked beets are a great shortcut. Just cut them into chunks and skip straight to the assembly.
How do I roast beets for salad?
Peel and cut into chunks, toss with olive oil, and roast at 400°F for 35 to 40 minutes until a knife slides in easily. Cool completely before dressing.
Does this salad keep?
Beautifully — up to 3 days in the fridge. The colors deepen and the flavors mellow, though it's prettiest on day one.
Is this recipe Paleo?
Yes — beets, citrus, olive oil, lemon, and mint. Naturally vegan, gluten-free, and elegant enough for a holiday table.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Bake for 35 to 40 minutes, checking on them halfway through the cooking time and mixing with a spatula.
- Remove and cool completely.
- In a large bowl, mix the beets with the orange and grapefruit sections. Dress with the remaining 1½ tablespoons of olive oil and the lemon juice, and give it a good stir.
- Garnish with the fresh mint leaves and serve.
