Roasted Golden Beet and Citrus Salad with White Balsamic Vinaigrette

roasted golden beet and citrus salad with white balsamic vinaigrette

I think most people either love beets or hate them.  I happen to love them, whether they’re grated up in salad or roasted.  Golden beets are definitely my favorite.  It isn’t because they don’t dye your fingers and intestines red….that is always a bonus. 😉  I just love they’re subtle, sweet flavor.  I began roasting them last year with brussels sprouts, or for salads, and I’m just addicted to them.  This Roasted Golden Beet and Citrus Salad with White Balsamic Vinaigrette is one of my favorite ways to enjoy them.  The beets are complimented by orange segments, sweet and spicy pecans, feta cheese, avocado, and a delicious and easy white balsamic vinaigrette.  Fresh and simple, this is a great salad to perk up your summer. :smile:

roasted golden beet and citrus salad with white balsamic vinaigrette

If you’re skeptical about beets, please hear me out.  Red beets are a bit more mainstream, but the truth is, they’re much more pungent in flavor then their golden counterparts.  If you don’t like red beets, that doesn’t mean that you won’t like the golden variety, especially roasted.  They’re so sunny and sweet, and they add such a wonderful flavor to this salad. 😀

Normally, I roast the beets ahead of time and store them in the fridge until I’m ready to use them.  To roast them, you simple trim the tops, wrap them in foil, and place on a rimmed baking sheet in the oven for 45 minutes to an hour.  They take some time, but they’re so worth it!

roasted golden beet and citrus salad with white balsamic vinaigrette

To me, golden beets, orange, and avocado are a match made in heaven.  I always love a salty creaminess to just about every salad, so I added feta cheese.  Goat cheese or ricotta salata would work great as well.  The sweet and spicy pecans add a wonderful crunch and pizzazz.  This salad has all the elements that I love!  :smile:

Of course you can use store bought dressing, but I highly recommend making the white balsamic vinaigrette.  The dressing completely made this salad come together in the most perfect way possible.  That’s what dressing is supposed to do, and this one delivered.  It’s light and refreshing, and the white balsamic perks up the ingredients just perfectly.  Beet lover or not, I hope you give this salad a try.  I think it will change your mind about beets forever.  😉

roasted golden beet and citrus salad with white balsamic vinaigrette

Roasted Golden Beet and Citrus Salad with White Balsamic Vinaigrette
Prep time
Total time
Roasted Golden Beet and Citrus Salad with White Balsamic Vinegar is fresh and lively with sweet golden beets, orange segments, creamy avocado, feta cheese, crunchy sweet and spicy pecans, and dressed with a delicious white balsamic vinaigrette. Delicious!
Serves: 4-6 servings
  • (1) bunch golden beets, tops trimmed
  • 4 cups baby spinach (or one small bag)
  • 1 medium, ripe avocado, pitted and cut into chunks
  • ½ a medium orange, peeled and sliced width-wise into ¼" slices and cut into small triangles
  • ½ cup store bought sweet and spicy pecans, coarsely chopped (such as Trader Joe's brand)
  • ⅓ cup crumbled feta cheese (goat cheese or ricotta salata work well also)
White balsamic vinaigrette:
  • ¼ cup white balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  1. Preheat the oven to 350 degrees. Wrap the trimmed beets in aluminum foil and place on a small rimmed baking sheet. Roast for 45 minutes to an hour, or until fork tender. Cool completely and peel. Coarsely chop one medium beet for the salad and reserve the rest for another use (or more salad!).
  2. Place the spinach, beets, avocado, orange, feta, and pecans in a large bowl. Set aside.
  3. In a small bowl, whisk together the vinegar, honey, and dijon. Whisking constantly, drizzle the olive oil into the vinegar mixture in a slow, steady stream. Add salt and pepper to taste, and whisk again. Drizzle the dressing over the salad and toss gently. Serve immediately.
Roasting the beets can be done ahead of time. Just store the peeled beets in an airtight container in the refrigerator for up to one week.

Recipe by Flavor the Moments.


  1. says

    I love beets too but I never heard of or saw golden beets before! I will now have to look for them when I go shopping or to the local farmer’s market. The combination of flavors in this salad sound amazing…..I hope I find those beets!

  2. says

    I just read the comment you left on Sally’s blog about my cookbook and the kind things you said – I so appreciate it!

    And this ..golden beets and balsamic! I JUST had a reader/friend write saying she made my pickled veggies recipe that I posted Friday with beets and balsamic and it turned out great. I love both of those things so your recipe is a keeper for me!

    Please LMK what you make from the book! :)

    • says

      You’re very welcome,and I will definitely let you know what I make. I’ll have to try that pickled beet and balsamic thing because I love those flavors (obviously). Thanks, Averie!

  3. says

    This is going to sound ridiculous but I have been trying to like beets for a long time now! I know how good they are for you and I always love everything beets are served with. I’m gonna try this one — maybe it’ll be the salad that changes my mind!

    xo Jackie

  4. says

    You inspire in many ways with your food. I have been following your blog for a while and I enjoy making the recipe you put out.
    We have red beets almost every week, but have tried golden ones. I will surely try it in this form.

    • says

      Thank you for all the kin words, Ash – I’m really glad you’re enjoying my recipes! If you love red beets, you’ll certainly enjoy the golden ones. Hope you give it a try!

  5. Lorraine Brown says

    This recipe looks wonderful, however I wish the creators of this & many other recipes would leave out the aluminum foil when heating food. Parchment paper works great & does not impart any toxins into the food. Beware of aluminum particles in your food!

    • says

      I hear you about the aluminum foil, Lorraine. Since I posted this salad, I’ve really gotten around to using it less and less. I normally use parchment these days. Thank you for the feedback! :)

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