Salads

Roasted Beet And Arugula Salad With Citrus Vinaigrette

This roasted beet and arugula salad with citrus vinaigrette is an explosion of flavors and textures. Earthy beets, peppery arugula, creamy cheese, and crunchy pecans pair perfectly with the sweet and tangy vinaigrette. This healthy spring salad will brighten any meal!

Poor misunderstood beets! Despite the abundant health benefits, vibrant color, and endless ways to eat them, beet bashing is no joke!

And for a good reason…. they are mushy, taste like dirt, stain, and can turn your pee or poop red! Sorry, I just went there. However, the mushy and dirt issue doesn’t have to be! The bothersome bodily matters, well, it is what it is.

When prepared right, these little red jewels are sweet and delicious, earthy, and not dirty! And no good beet came from a can. That will solve the mushy factor. For me, I have loved beets since I was little.

My mom would roast them, cube them, and saute them with butter and fresh orange juice. They were DELISH!

But let’s talk about this roasted beet salad! It’s sweet, tangy, creamy, and crunchy—a beautiful salad for holidays, dinner parties, or if you want to treat yourself to something healthy! The citrus vinegarette infuses the beets, giving them a bright and fresh flavor.

Ingredient Notes And Substitutions

Beets ~ I prefer a mixture of both red and yellow beets for taste, texture, and color. See my tips on beet buying below!

Arugula ~ adds a peppery contrast to the sweet and tangy citrus dressing, but you could substitute any variety of lettuce, such as a bib, romaine, or mixed greens.

Apples ~ feel free to use any variety you love or have on hand. I like to use a crisp, sweet apple, and I used Pink Lady for the recipe.

Pecans ~ again, use any nuts you like or have on hand. Pistachios or pine nuts are delicious!

Oranges ~ I used tangelos because I have a tree loaded with them, but any combination of oranges and pink grapefruit is fantastic.

Honey goat cheese ~ I always have this in my fridge because it works so well in so many recipes. If you are not a goat cheese fan, feta is a great substitute.

Lemon, lime, and orange ~ for the vinaigrette. This citrus trio creates the perfect sweetness and tanginess!

Why You’ll Love This Roasted Beet Salad

  • It’s customizable! Adjust the quantities of each ingredient, add toppings such as grilled chicken or avocado, or experiment with different types of cheese or nuts to create unique variations.
  • Beets are loaded with health benefits! Antioxidants, brain and heart health, and so much more
  • Roast the beets ahead of time and store them in the fridge until ready to use. This makes for a speedy assembly when ready to serve!
  • Try pickled beets for a zesty kick. Pickle them yourself, or buy a quality jarred store-bought one.

Helpful Tips When Buying Beets

  • Beets with their leaves attached are the best choice when looking for freshness. The leaves should be bright green and not wilted.
  • Small and medium beets are usually more tender and flavorful.
  • If you are trying to love beets but still shy away, try the golden beets. They are less earthy-tasting and sweeter, in my opinion. I love to use both in recipes for the contrast in flavor.

How To Create This Roasted Beet And Arugula Salad With Citrus Vinaigrette

Here is a quick run-through: Scroll down to the printable recipe card with complete instructions and ingredients.

  1. Roast the beets. Place washed beets on a baking pan with aluminum foil and drizzle with olive oil, salt, and pepper. Wrap the beets in the foil and roast for 45-60 minutes or until tender when pierced with a fork. Peel the skins off the beets and cut them into wedges or slices. Store them in the refrigerator until ready to use.
  2. Prepare the Citrus Vinaigrette. In a small bowl, whisk together the orange juice, lemon juice, lemon zest, honey salt, and pepper until well combined. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well mixed. Adjust seasoning if necessary.
  3. Assemble the Salad. Place the arugula on a platter, and then arrange the orange slices over the arugula, followed by the beets. Top with the goat chees and nuts. Drizzle the citrus vinaigrette over the salad, starting with a small amount and adding more as needed. Alternatively, you can assemble all ingredients in a large bowl and toss them together. Season with additional salt and pepper to taste
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Roasted Beet And Arugula Salad With Citrus Vinaigrette


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  • Author: Teri Wallingford
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Description

An explosion of flavors and textures—earthy beets, peppery arugula, creamy cheese, and crunchy walnuts pairs perfectly with the sweet and tangy vinaigrette. This roasted beet and arugula salad with citrus vinaigrette is a healthy spring salad that will brighten any meal!


Ingredients

Units Scale

For the salad

  • 3 medium-sized beets, washed and trimmed * See Note Below
  • 4 cups arugula
  • 12 oranges peeled and sliced
  • 1/4 cup honey goat cheese (optional)
  • 1/4 cup chopped pecans (optional)
  • Salt and pepper to taste

For the citrus vinaigrette:

  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoons of freshly squeezed lemon juice
  • 1 1/2 teaspoons fresh lime juice
  • 2 teaspoons Dijon mustard
  • 12 tablespoons honey (I adjust to the sweetness of the orange)
  • 1/4 cup extra virgin olive oil
  • 1/8 teaspoon salt and pepper


Instructions

For the roasted beets

  1. Preheat your oven to 400°F (200°C). Place washed beets on a baking pan with aluminum foil and drizzle with olive oil, salt, and pepper.
  2. Wrap the beets in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Remove from the oven, loosen the foil, and cool until safe to handle.
  3. Peel the skins off the beets and cut them into wedges or slices. Store them in the refrigerator until ready to use. While the beets are roasting, prepare the citrus vinaigrette.

For the citrus vinegarette

  1.  In a small bowl, whisk together the orange juice, lemon juice, lemon zest, honey salt, and pepper until well combined.
  2. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well mixed. Adjust seasoning if necessary.

Assemble the salad

  1.  Place the arugula on a platter, and then arrange the orange slices over the arugula, followed by the beets. Top with the goat chees and nuts. Drizzle the citrus vinaigrette over the salad, starting with a small amount and adding more as needed.
  2. Alternatively, you can assemble all ingredients in a large bowl and toss them together. Season with additional salt and pepper to taste

Notes

* If using both red and golden beets, you may want to separate the beets when roasting. The red beets will bleed and discolor the golden ones.

  • Prep Time: 15 Minutes
  • Cook Time: 1 hour (for roasting beets)
  • Category: Salad
  • Method: Roasted
  • Cuisine: American

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