Roasted Beet And Citrus Salad Recipe

Name: Roasted Beet And Citrus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small golden beets; Cooking spray; 1/4 cup orange juice; 1 tablespoon cider vinegar; 1 tablespoon olive oil; 1 teaspoon honey; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced; 4 cups mixed salad greens; 3 cups chopped beet greens (about 3 ounces); 1 1/2 cups tangerine or orange sections, halved crosswise (about 8 tangerines); 2 tablespoons shaved fresh Parmesan cheese; 1 tablespoon coarsely chopped walnuts, toasted

Servings: persons

1 1/2 pounds small golden beets
Cooking spray
1/4 cup orange juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups mixed salad greens
3 cups chopped beet greens (about 3 ounces)
1 1/2 cups tangerine or orange sections, halved crosswise (about 8 tangerines)
2 tablespoons shaved fresh Parmesan cheese
1 tablespoon coarsely chopped walnuts, toasted

1
Preheat oven to 400u00b0.
2
Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400u00b0 for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half.
3
Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds small golden beets, Cooking spray, 1/4 cup orange juice, 1 tablespoon cider vinegar, and more.

Yes, Roasted Beet And Citrus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Beet And Citrus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions