Roasted Beet Citrus Salad with Blood Orange Vinaigrette
Roasted Beet Citrus Salad with Blood Orange Vinaigrette is a vibrant, flavor-packed salad that makes eating healthy fun! Who says salads have to be boring?
I think one of the biggest keys about eating healthfully is making it interesting. If you have the same old veggies prepared the same way day in and day out, you’re going to be completely uninspired to eat them. Making a salad like this Roasted Beet Citrus Salad with Blood Orange Vinaigrette is going to completely inspire you to eat those veggies!
Why? Just by looking at it you can see why:
- there’s a variety of vegetables, both raw and cooked, which fills our salad with lots of texture
- we’ve got walnuts for even more texture, adding that much needed crunch
- color…lots of color! We are supposed to eat a rainbow after all
- and all of this variety brings with it plenty of flavor, and that’s what’s going to keep you coming back for more. Flavor is the name of the game (“flavor” is in the title of this blog for a reason). 🙂
When I shop for the week, I buy lots of different veggies, and I roast a variety at the beginning of the week so I can add them to salads, grains, etc. during the week. This particular week, I bought 1 bunch each golden and purple beets, and cut off the tops and got those beets roasting. On a side note, did you know beet greens are edible, and they’re great sautéed or used in soups just like swiss chard, kale, or mustard greens? I even like them raw. 🙂
When I roast beets, I give them a quick rinse, pat them dry, and place them in aluminum foil — be sure and place the beets in separate foil packets or your golden beets will be purple too! I roast them at 375 degrees for about 50 minutes to 1 hour, depending on their size, or until the tip of a knife is inserted easily.
When they’re cool enough to handle, I place the beets in a paper towel and rub the skins off. The skins come off so easily this way, that I’ll never use another method again. 🙂 From there, I store them in the fridge until I’m ready to use them. On another side note, I like to use gloves when handling purple beets so I don’t have purple fingers the rest of the day…or week. I don’t use purple beets often because they can be quite messy, but I really wanted the flavor and color in this salad, and it was worth pulling out the old gloves for. 🙂
Beets pair perfectly with citrus, and lately I’ve always got clementines in the fruit bowl. I added those to the salad, along with a few blood oranges I’d purchased, and the colors just went wild. The blood oranges were so sweet, and they were amazing in the vinaigrette with some dijon mustard and a little maple syrup.
The beets are sweet, and so is the citrus, so the toasty flavor of the nuts and saltiness of the cheese add a really nice contrast in flavor. I used feta cheese here, but goat cheese would be delicious as well.
The bottom line is, this salad is so vibrant, fresh, and flavorful, you’re going to enjoy your veggies more. Which means you just may start eating more….and that’s always a good thing. 🙂
Need more salad inspiration? Give these a try:
- 2 tablespoons fresh blood orange juice
- 1½ tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- 1½ teaspoons dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- 5 ounces baby spinach
- 1 medium golden beet
- 1 medium purple beet
- 2 blood oranges (1 for the salad, and half of one for the dressing)
- 4 clementines or 1 medium navel orange
- 2 green onions, thinly sliced, both white and green parts
- half a fennel bulb, thinly sliced (optional)
- ½ cup crumbled feta or goat cheese
- ½ cup toasted walnuts
- Preheat the oven to 375 degrees. Remove the tops from the beets and wrap the beets separately in foil to prevent the golden beets from turning purple. Roast for 45 minutes to 1 hour, or until the beets are tender.
- When the beets are cool enough to handle, remove from foil and rub with a towel to remove the skins. Cut in half from top to bottom, and slice into ¼" wedges. Set aside.
- Place the blood orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
- Slice the tops and bottoms off of the clementines and blood oranges, and working from the top to bottom, cut off the peels and as much of the white pith as possible. Turn sideways and slice the oranges gently, then cut into quarters. Alternatively, you can segment the orange slices. Place in a bowl until ready to use.
- Place the baby spinach in large bowl. Add the golden beets, oranges, green onions, fennel, and cheese, and toss with enough of the vinaigrette to coat. Toss the purple beets with a bit of the vinaigrette, and gently add to the salad just before serving.* Top the salad with the walnuts, serve, and enjoy!
The beets can be roasted in advance, cooled, and stored in an air tight container for up to one week. I like to roast an entire bunch at once, and store them in the fridge for various recipes during the week.
Recipe by Flavor the Moments.