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+ servings
Roasted Beet Citrus Salad on a white plate with fork

Roasted Beet Citrus Salad with Blood Orange Vinaigrette

Roasted Beet Citrus Salad with Blood Orange Vinaigrette is fresh and vibrant with tender roasted beets, plenty of citrus and tangy goat cheese! {GF, VEG}

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For the vinaigrette:

  • 2 tablespoons fresh blood orange juice
  • tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • teaspoons dijon mustard
  • 6 tablespoons extra virgin olive oil
  • salt and pepper to taste

For the salad:

  • 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 fennel bulb thinly sliced (the fronds are wonderful in the salad too!)
  • ½ cup crumbled goat cheese feta may be substituted
  • ½ cup toasted walnuts


Roast the beets:

  • 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.

Prepare the vinaigrette:

  • 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.

Prepare the salad:

  • 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. Once peeled, 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 to keep the entire salad from turning purple.
  • Top the salad with the walnuts, serve, and enjoy!


  • Cook time above includes 1 hour for roasting the beets.  The beets may 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.  You can also use pre-cooked beets to save time.
  • *I like to add the purple beets at the last minute to prevent the salad from turning purple!


Calories: 504kcal, Carbohydrates: 42g, Protein: 11g, Fat: 35g, Saturated Fat: 8g, Polyunsaturated Fat: 26g, Cholesterol: 13mg, Sodium: 349mg, Fiber: 7g, Sugar: 30g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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