Roasted Beet Salad with Citrus & Greens

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Roasted Beet Salad with Citrus & Greens

This roasted beet salad is fresh, vibrant, and perfectly balanced, made with tender roasted beets, peppery greens, juicy citrus, and a simple tangy dressing. It’s elegant enough for entertaining but easy enough for a weeknight side.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Meal Type: Lunch, Salad, Salads, Sides
Keyword: beets, salad
Special: Gluten-Free, Kid-Friendly, Seasonal (Hot Weather), Soy-Free
Tool: Oven
Ingredient: Beets
Servings: 6
Ingredients
For the Roasted Beets:
  • 3 medium(s) (about 1 lb / 450 g total) beets trimmed and scrubbed, skins left on
  • 1 tablespoon(s) olive oil
  • salt and pepper to taste
For the dressing
For the salad
  • 4 cup(s) arugula or mixed baby greens
  • 2 oranges peeled and sliced into rounds or segmented
  • ¼ small(s) red onion very thinly sliced
  • 1/4 cup(s) toasted walnuts or pecans
  • 1/4 cup(s) vegan feta, vegan cream cheese, or plain vegan yogurt
  • 1 tablespoon(s) chopped fresh dill or parsley for garnish
US Customary - Metric
Instructions
  • Preheat your oven to 400°F (200°C).
  • Roast the beets: Place the beets on a piece of foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap and seal. Place on a baking sheet and roast for 45–60 minutes, until fork-tender (larger beets may take a bit longer). Let cool slightly, then peel, the skins should slide right off, and cut into wedges or slices.
  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth.
  • Assemble the salad: Arrange the greens on a large platter. Top with the roasted beets, oranges, red onion, toasted nuts, crumbled vegan cheese or dollops of yogurt, and fresh herbs. Drizzle with dressing just before serving.
Notes
Storage & Make-Ahead Tips
  • Roasted beets can be made up to 3 days ahead and stored in an airtight container in the fridge so they are ready to go when you want to prepare the salad.
  • Assemble the salad just before serving for best texture.
  • Leftovers will keep for 1–2 days once dressed (the greens may wilt slightly).
Pre-cooked beets: Vacuum-packed cooked beets work well here, simply slice and use as directed. Canned beets can be used in a pinch, but they are softer and less flavorful than roasted or vacuum-packed beets.
Oil-Free Option: Roast the beets wrapped in foil without oil, and replace the oil in the dressing with 1–2 tablespoons water or aquafaba. The dressing will be lighter but still flavorful.
Nut-Free Option: Swap the nuts for toasted pepitas or sunflower seeds, or omit them entirely.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 183kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 109mg | Potassium: 408mg | Fiber: 4g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 1mg
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