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Salad on serving platter with text overlay that reads "roasted beet salad."
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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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Sam Turnbull

Ingredients

For the Roasted Beets:

  • 3 medium (about 1 lb / 450 g total) beets trimmed and scrubbed, skins left on
  • 1 tablespoon olive oil
  • salt and pepper to taste

For the dressing

For the salad

  • 4 cups arugula or mixed baby greens
  • 2 oranges peeled and sliced into rounds or segmented
  • ¼ small red onion very thinly sliced
  • ¼ cup toasted walnuts or pecans
  • ¼ cup vegan feta, vegan cream cheese, or plain vegan yogurt
  • 1 tablespoon 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.
    Roasted beets on sheet of foil.
  • 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.
    Vinaigrette in shallow bowl with whisk.
  • 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.
    Pouring dressing onto roasted beet salad.

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

Find it online:

https://itdoesnttastelikechicken.com/roasted-beet-salad/

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