Roasted Beet and Citrus Salad with Feta
This colorful roasted beet and citrus salad combines tender roasted beets, fresh citrus, feta, red onion, herbs, and a bright apple cider vinegar vinaigrette.
Equipment
- Sheet pan or baking dish
- Aluminum foil
- Sharp Chef's Knife
- Small paring knife
- Cutting board
- Small bowl or jar for vinaigrette
- Large serving platter or shallow bowl
Ingredients
For Salad
- 5 ounces soft salad greens *Options include arugula, dandelion greens, baby spinach, spring mix, baby kale, green leaf, Boston, butter lettuce, or bibb lettuce
- 3 medium red or golden beets
- 2 to 3 citrus fruits, sectioned *Options include any variety of oranges, tangerines, clementines, or grapefruit of choice
- 1 medium shallot or ½ small red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- ¼ cup fresh chopped parsley, or mint
- ¼ cup walnuts, pistachios, pecans, or pumpkin seeds (rough chop nuts if using) *Optional for garnish
For Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon or orange juice
- 1 teaspoon Dijon mustard
- 1-2 teaspoons honey or maple syrup
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1: Roast the beets: Preheat the oven to 400°F. Scrub the beets well and trim off the leafy tops, leaving the skin on. Place the beets on a piece of aluminum foil inside a rimmed baking sheet or in a baking dish and drizzle lightly with olive oil and sprinkle with kosher salt. Fold the foil into a tight packet around the beets and roast until a knife slides easily into the center. The exact cooking time depends on the size of your beets. Smaller beets may take around 40 minutes, while larger ones can take an hour or more. Don't rely on the clock alone. The knife test is what matters.
- Step 2: Cool, peel, slice & chop: Let the roasted beets cool enough to handle. The skins should rub off fairly easily with your fingers or a paper towel. If a stubborn spot doesn't want to cooperate, use a knife. Cut the beets into wedges or bite-sized pieces. Thinly slice shallots or red onion and coarsely chop nuts for garnish. Tip: If you're using red and golden beets, keep them separate while cutting. Red beets will happily turn everything around them pink.
- Step 3: Segment the citrus: Cut the top and bottom from each citrus fruit. Set the fruit upright and use a sharp knife to cut away the peel and white pith. Then cut between the membranes to remove the individual segments. Work over a bowl to catch the juice. Save some of that juice for the vinaigrette. This extra step is worth it. Citrus segments are much more pleasant in a composed salad than large pieces of peel and pith, and you get fresh juice for the dressing at the same time.
- Step 4: Make the vinaigrette: Whisk together the apple cider vinegar, citrus juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and black pepper. Whisk in the olive oil until the dressing is combined, or shake vigorously in a jar. Taste it before dressing the salad. It should taste bright and slightly tangy with enough sweetness to balance the vinegar.
- Step 5: Assemble the salad: Arrange the salad greens on the bottom, then layer in roasted beets and citrus segments on a large platter or shallow serving bowl. Scatter the thinly sliced red onion, crumbled feta, and fresh herbs over the top. Drizzle with the apple cider vinegar vinaigrette just before serving. If you're adding toasted nuts or seeds, sprinkle them over the salad at the very end so they stay crunchy. Finally, sprinkle on some orange zest if you'd like a final picture-perfect touch.
Notes
Tips for success
- Roast the beets until a knife slides easily into the center.
- Let the beets cool before peeling so you don't burn your fingers.
- Use a sharp knife to remove citrus peel and pith.
- Save fresh citrus juice for the vinaigrette.
- Slice the red onion very thinly.
- Taste the vinaigrette before dressing the salad.
- Don't overdress the salad; the citrus already contributes plenty of moisture.
- Add nuts or seeds immediately before serving so they stay crunchy.
- If making the salad ahead, store the components separately.
Make Ahead Instructions
The beets can be roasted and refrigerated up to 3 days ahead, and the vinaigrette can be made several days in advance and refrigerated. The citrus can also be segmented ahead of time and stored in an airtight container, but no more than 24 hours ahead of time, so they don't lose too much texture and juice. For the best texture, wait to assemble the salad until shortly before serving. Assemble right before serving. If you're serving this for a holiday meal, doing the beet roasting and vinaigrette the day before makes the final assembly much easier.Storing Leftovers
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- The citrus and beets will continue to release some liquid as they sit, so the salad won't have quite the same texture as it does when freshly assembled.
- For that reason, if you're intentionally making this ahead, keep the components separate and assemble only what you'll eat.
- I don't recommend freezing this roasted beet & citrus salad. (Or any salad, really.)
Nutrition
Calories: 205kcalCarbohydrates: 18gProtein: 6gFat: 13gSaturated Fat: 4gCholesterol: 17mgSodium: 248mgFiber: 4gSugar: 12g
Nutrition Facts
Roasted Beet and Citrus Salad with Feta
Amount per Serving
Calories
205
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Cholesterol
17
mg
6
%
Sodium
248
mg
11
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
12
g
13
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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