Roasted Beet Citrus Salad

Name: Roasted Beet Citrus Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4.0
Ingredients: 4 medium beets, washed and trimmed; 2 oranges, segmented; 1 grapefruit, segmented; 4 cups mixed greens, any blend you like; 1/2 cup crumbled feta cheese; 1/4 cup walnuts, toasted; 3 tablespoons olive oil, I like California Olive Ranch; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Simple Everyday Cooking

Honestly, this salad is a real standout. The sweet roasted beets and tangy citrus make for a combination that you wouldn't think would work so well, but it absolutely does. I usually spend about $7 to make the whole thing, and it's so refreshing. The colors are just stunning on the plate, too, which makes serving it extra fun.

Created by

The Nestflavory Team

Last updated on 2026-05-19T17:29:18.798Z

One time, I was feeling ambitious and decided to roast my beets without any protective foil. They turned into a sticky, baked-on disaster that took an hour to clean off my roasting pan. Lesson learned: foil is my friend when roasting beets!

This salad, however, saved my cooking pride. Each component complements the others beautifully, and the vinaigrette ties it all together. I love adding crumbles of feta for a salty contrast, but honestly, any cheese would be delightful. It's been a favorite at our dinner table ever since.

Why I Keep Making This

The colors are just beautiful on the plate
Citrus adds such a nice zing
Great way to use up leftover beets

Choosing Your Ingredients

When selecting beets, look for firm ones without any soft spots. The color doesn’t always matter when it comes to taste, but deep-colored beets tend to be sweeter. Also, try to get them of similar size for even cooking. As for the citrus, I go for juicy oranges and grapefruits that feel heavy for their size, which usually means they have a lot of juice.

For the mixed greens, you can really use what you have on hand. I love a blend of baby spinach and arugula for a bit of kick, but a simple spring mix works just as well. And hey, if you're not a fan of feta, goat cheese could work, or you could even skip the cheese entirely for a lighter touch. I’ve done that before, especially on hot days.

A Quick Note on Roasted Beet Citrus Salad

The combination of roasted beets and bright citrus really makes this dish special. Sometimes I even add a sprinkle of mint for a refreshing twist. If you have extra herbs like parsley or cilantro, they can brighten things up beautifully, too. Honestly, I usually end up adding whatever I have in the fridge that feels right.

Keep in mind, the dressing can be made ahead and stored in the fridge for up to a week, making this salad perfect for weekday lunches. Just give it a shake before you pour it on. Oh, and if you want to save time, you can use pre-cooked beets from the store. They work well, but I always love the flavor of freshly roasted ones.

Ingredients

For the salad

4 medium beets, washed and trimmed
2 oranges, segmented
1 grapefruit, segmented
4 cups mixed greens, any blend you like
1/2 cup crumbled feta cheese
1/4 cup walnuts, toasted

For the dressing

3 tablespoons olive oil, I like California Olive Ranch
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Roast the Beets

Preheat your oven to 400°F. Wrap each beet in foil, then place them on a baking sheet. Roast for about 45 minutes, or until they are tender when you poke them with a fork. Let them cool down for a bit before peeling. The skin should come off fairly easily with your hands.

Prepare the Citrus

While the beets are roasting, you can prep the citrus. Cut the top and bottom off each orange and grapefruit, then carefully slice off the peel and pith. Segment the fruit by cutting along the membranes. This part is a little messy but totally worth it for the presentation.

Make the Dressing

Whisk together the olive oil, apple cider vinegar, Dijon mustard, and a good pinch of salt and pepper in a small bowl. Honestly, I just use a jar and shake it all up to save myself some dishes.

Assemble the Salad

In a large bowl, combine the mixed greens, roasted beets (cut into wedges), citrus segments, and walnuts. Drizzle with the dressing and toss gently, being careful not to crush the beets too much. Serve it immediately, or if you need to prep ahead, keep the dressing separate until you’re ready to eat.

What to Serve with Roasted Beet Citrus Salad

This salad pairs wonderfully with grilled chicken or roasted fish. The acidity of the citrus cuts through the richness of the proteins, making every bite balanced. If you want to keep things vegetarian, a side of quinoa or farro adds a nice chewiness and complements the salad's textures well.

If you’re hosting a little get-together, serve this alongside some crusty bread with a spread of herbed butter or goat cheese. Honestly, I find it creates a lovely, vibrant spread, especially when the bread is warm.

Make-Ahead Tips

This salad is a delight right away, but it can also hold up well if you want to prep in advance. Roast your beets a day or two before serving, just keep them wrapped in the fridge. The flavors of the citrus salad can also develop overnight in the fridge, making it even tastier if you let it sit a bit.

If you're worried about the greens getting soggy, keep them separate until you're ready to serve. I often store them in a cleaned-out salad spinner; it helps keep them crisp. Just toss everything together right before the meal, and you're good to go!