This Rustic Roasted Beet and Citrus Salad is a vibrant medley of earthy beets and refreshing citrus, all topped with creamy goat cheese crumbles. The combination of flavors and textures makes it a perfect dish for any occasion, whether as a side salad or a light main course.
Roasting the beets enhances their natural sweetness, while the citrus adds a bright, zesty contrast. This salad not only looks stunning on the plate but is also packed with nutrients, making it a healthful choice for any meal.
Ingredients
INGREDIENTS
- 4 medium beets, scrubbed and trimmed
- 2 oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 4 cups mixed greens (arugula, spinach, or field greens)
- 4 oz goat cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
- Once done, unwrap the beets, let them cool slightly, and then peel off the skins using your hands or a paper towel.
- Slice the roasted beets into wedges and set aside.
- In a large bowl, combine the mixed greens, orange segments, grapefruit segments, and roasted beets.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad and toss gently to combine.
- Top the salad with crumbled goat cheese and walnuts before serving.
Notes
Tip: For added flavor, you can toast the walnuts in a dry skillet for a few minutes before adding them to the salad.
For a quicker version, you can use pre-cooked beets available at grocery stores. If you prefer a different cheese, feta or blue cheese can be excellent substitutes for goat cheese.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the greens fresh, add them just before serving.
