Roasted Beet-And-Citrus Salad With Honey-Orange Vinaigrette Recipe

This roasted beet and citrus salad is a refreshing and vibrant dish that combines the earthy sweetness of roasted beets with the bright flavors of citrus. The beets are roasted until tender and then tossed with segments of juicy oranges and tangy grapefruit. The salad is dressed with a honey-orange vinaigrette that adds a touch of sweetness and acidity. It's a perfect side dish or light lunch option that is both delicious and visually appealing.

4.7
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2hr 5minstotal
2hr 5m.total
Roasted Beet-And-Citrus Salad With Honey-Orange Vinaigrette
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Ingredients for Roasted Beet-And-Citrus Salad With Honey-Orange Vinaigrette Recipe

  • 1/2 Medium Beets
  • 1/4 Oranges, Segmented
  • 0.13 Grapefruit, Segmented
  • 1/4 tablespoon Honey
  • 1/4 tablespoon Freshly Squeezed Orange Juice
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Roasted Beet-and-citrus Salad With Honey-orange Vinaigrette Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Scrub the beets and trim off the tops and roots. Wrap each beet in aluminum foil and place them on a baking sheet.
  • STEP 3.Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool.
  • STEP 4.Once the beets are cool enough to handle, peel off the skin and cut them into bite-sized pieces.
  • STEP 5.In a large bowl, combine the roasted beets, orange segments, and grapefruit segments.
  • STEP 6.In a separate small bowl, whisk together the honey, orange juice, olive oil, salt, and pepper to make the vinaigrette.
  • STEP 7.Drizzle the vinaigrette over the beet and citrus mixture and toss gently to coat.
  • STEP 8.Serve the salad chilled or at room temperature.
  • STEP 9.Garnish with fresh herbs, such as mint or parsley, if desired.

Cooking Tips

  • To save time, you can roast the beets ahead of time and store them in the refrigerator until ready to use.
  • For added crunch, you can sprinkle some toasted nuts, such as walnuts or almonds, on top of the salad.
  • Feel free to add some crumbled goat cheese or feta cheese for a creamy and tangy element.
  • If you don't have grapefruit, you can use more oranges or substitute with other citrus fruits like tangerines or blood oranges.

Storage and Serving

  • This salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, you can plate the salad on a bed of mixed greens or arugula for extra freshness.
  • It pairs well with grilled chicken or fish, making it a great option for a light and healthy meal.
Nutrition
value
134
calories per serving
11 g Fat2 g Protein7 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    2g
  • Carbs
    7g
  • Fiber
    3g

MacroNutrients

  • Carbs
    7g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    5mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    51mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp