Salad Ideas: Roasted Beet Salad with Citrus Vinaigrette
Let’s talk about beets. No, not the canned ones hiding in the back of your pantry. I mean those fresh, ruby-colored beauties that stain your fingers and make your cutting board look like it just survived a fruit massacre. Roasting beets brings out their earthy sweetness and pairs beautifully with a punchy citrus vinaigrette. When I make this salad, I feel like I’m doing something kind for my body without sacrificing flavor. And let’s be honest—after a weekend of pizza and ice cream, it feels good to show a little love to your insides. This salad is a keeper. It’s light, colorful, and it doesn’t require any fancy tools. Just beets, oranges, some salad greens, and a dressing that honestly tastes good enough to drink (but maybe don’t). Whether you’re digging through salad ideas or flipping through healthy food salad recipes, this one stands out as both easy and rewarding. Perfect if you’re into salad recipes easy enough for weeknights or fancy enough to impress the in-laws. Call it a recipe for salad, call it a detox dish, or call it Tuesday night dinner. Just don’t skip it. Healthy salad recipes should feel this satisfying—and trust me, this one does. It even makes me rethink my stance on cold vegetables, and that’s saying something.
Servings: 4 servings
Ingredients
- 1 bunch fresh beets, trimmed and scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Mixed salad greens (arugula, spinach, etc.)
- 1 orange, peeled and sliced
- 1/4 red onion, thinly sliced
- 1/4 cup walnuts or pecans, toasted
- 1/4 cup crumbled goat cheese (optional)
- Zest and juice of 1 orange
- 2 tablespoons olive oil (for vinaigrette)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets individually in foil and roast for 45–60 minutes until tender.
- Let them cool slightly, then rub off the skins with your hands or a paper towel.
- Slice the beets into wedges or rounds, depending on your mood.
- To make the vinaigrette, whisk together orange zest and juice, olive oil, mustard, honey, salt, and pepper until smooth.
- Arrange salad greens on a platter. Top with beets, orange slices, onion, nuts, and cheese if using.
- Drizzle with citrus vinaigrette and serve immediately. Or stare at it first—it’s really that pretty.