Description
A vibrant and refreshing Citrus & Roasted Beets Salad featuring tender roasted beets, a mix of citrus fruits, hearts of palm, and creamy goat cheese, all tossed with a zesty citrus-balsamic dressing. Perfect as a light lunch or a colorful side dish.
Ingredients
Salad
- 3 medium fresh beets (about 1 pound)
- 8 cups fresh arugula or baby spinach
- 1 can (14 ounces) hearts of palm, drained and sliced
- 1 medium grapefruit, peeled and sectioned
- 1 medium orange, peeled and sectioned
- 1 tangerine, peeled and sectioned
- 1 cup crumbled goat cheese
Dressing
- 3 tablespoons balsamic vinegar
- 4 teaspoons grated orange zest
- 2 teaspoons grated tangerine zest
- 1 tablespoon orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/4 cup olive oil
Instructions
- Prepare the beets: Scrub the beets well and trim the tops to about 1 inch each. Wrap the beets individually or together in aluminum foil and place them on a baking sheet.
- Roast the beets: Bake the wrapped beets in a preheated oven at 400°F (200°C) for 1 hour or until they are tender when pierced with a fork. Remove the foil and allow the beets to cool completely.
- Assemble the salad base: Once cooled, peel the beets and cut them into 1/2-inch cubes. Arrange the arugula or baby spinach evenly on six salad plates. Top each plate with the cubed beets, sliced hearts of palm, and the peeled and sectioned grapefruit, orange, and tangerine.
- Add cheese: Sprinkle crumbled goat cheese evenly over each salad to add a creamy, tangy contrast to the citrus and beets.
- Make the dressing: In a bowl, whisk together balsamic vinegar, grated orange zest, grated tangerine zest, orange juice, Dijon mustard, and honey until well combined. Gradually whisk in the olive oil to emulsify the dressing.
- Dress and serve: Drizzle the dressing evenly over the assembled salads. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Roasting beets enhances their natural sweetness and softens their texture.
- If you prefer, you can substitute arugula with baby spinach or mixed greens.
- The dressing can be prepared in advance and stored in the refrigerator for up to 2 days – whisk again before serving.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
- Make sure to peel the citrus fruits carefully to avoid bitterness from the pith.
