A vibrant and refreshing salad featuring roasted beets, citrus vinaigrette and a mix of greens, fruits and nuts
This Nutrient-Packed Roasted Beet Salad with Citrus Vinaigrette is a delightful lunch or dinner. Moreover, the nutritious dish combines the earthy sweetness of roasted beets with the tangy brightness of a homemade citrus vinaigrette. Importantly, the salad comes together in an easy three-parts series and subsequently the vibrant delight gets married bringing it into one healthy focused dish.
To begin, the colorful beauty starts with roasting golden and red beets, along with garlic and thyme, and extra virgin olive oil, in aluminum foil packets. During this stage, the beets are roasted separately to prevent the bright red beets from running its color all over the princess golden beets. Once cooled, the beets are peeled and chopped into bite-sized pieces. Further, our homemade zesty citrus vinaigrette adds its presence into the beets.
What’s more, the incredibly delicious citrus vinaigrette comes together with a zesty blend of shallots, garlic, fresh herbs, Dijon mustard, champagne vinegar, honey, citrus juices and a hint of ground cumin. Moreover, the vinaigrette is tossed with thinly sliced red onions, sliced apples, and halved grape tomatoes. Additionally, an array of organic greens, like arugula, crispy butter lettuce and baby spinach tossed in some of the vinaigrette joins the fruit party.
Marring the Flavors with additional optional ingredients
To wrap up the nutrient-packed roasted beets salad, all three parts of the salad mingles in a salad bowl. Optionally, blue cheese and toasted pecans or walnuts tops off this nutrient-packed salad. Furthermore, this mouthwatering salad makes a splendid lunch or dinner. Moreover, use it as an appetizer, as well. Hungry for more vibrant and nutritious salads, try this turkey meatball salad or this hearty quinoa with grilled vegetables salad.
Health Benefits
Impressively, this nutrient-packed roasted beets salad is not only visually stunning but also packed with health benefits. Beets are a good source of fiber, folate, manganese, potassium, and vitamin C. They also contain antioxidants called betalains, which have anti-inflammatory and detoxifying properties. The citrus vinaigrette provides additional vitamin C and antioxidants, while the mixed greens offer a variety of vitamins and minerals, including vitamin K, vitamin A, and calcium. Nuts like pecans or walnuts add healthy fats and protein, and blue cheese contributes calcium and protein as well. Overall, this salad is a delicious and nutritious way to enjoy a variety of colorful fruits and vegetables.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Nutrient-Packed Roasted Beet Salad
Equipment
- Aluminum foil 4 large pieces
- 1 whisk
- 1 bowl or jug for salad dressing
Ingredients
For the Roasted Beets
- 2 large golden beets rinsed thoroughly trim off the two ends.
- 2 large red beets rinsed thoroughly trim off the two ends.
- 1 head garlic trim off the top to see the garlic. Cut the head of garlic in half vertically, keeping the root in tack
- 1 small bunch fresh thyme about 10 to 12 sprigs – divided
- 2 to 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons Vinaigrette Citrus Vinaigrette recipe included
For the Citrus Vinaigrette
- 2 – 3 tablespoons finely minced shallots
- 1 clove garlic grated
- 2 teaspoons fresh thyme leaves finely minced
- 2 teaspoons fresh oregano leaves finely minced
- 1 teaspoon grey poupon mustard
- 1/4 teaspoon ground cumin
- 1 – 2 teaspoons raw honey
- 3 tablespoons Champagne vinegar
- 2 ounces freshly squeezed orange juice
- 1 ounce freshly squeezed lime juice
- 1 ounce freshly squeezed lemon juice
- 3/4 cups plus 2 – 3 tablespoons extra virgin olive oil
- kosher salt to taste
- freshly ground black pepper to taste
For the Fruits and Greens
- 1 small piece red onion peeled and thinly sliced
- 1 golden delicious apple or use your favorite apple. I love to use opal apple when they are in season
- 1 pint grape tomatoes halved
- 2 cups arugula organic
- 2 cups butter crispy lettuce organic
- 2 cups baby spinach organic
- 4 ounces blue cheese like stilton, gorgonzola or danish blue cheese
- 1 tablespoon Vinaigrette Citrus Vinaigrette from included recipe
OPTIONAL INGREDIENTS:
- 4 ounces good quality blue cheese we use stilton cheese or danish blue cheese
- 1/2 cup Toasted pecans or walnuts
Instructions
Prepare and Roast Beets
Preheat oven 400F/204C Degrees
- Prepare each color beet in separate foil packages.Note: I like to double each foil package2 large golden beets, 2 large red beets, 1 head garlic, 1 small bunch fresh thyme , 2 to 3 tablespoons extra virgin olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Add the golden beets to one foil package and add the red beets to the other package. Add 1/2 the head of garlic to each package and 1/2 the thyme sprigs to each package. Season with salt and freshly ground black pepper. Drizzle generously with olive oil. Seal each foil package tightly. Place them on a sheet pan and pop them into the preheated oven. Roast 50 minutes to one hour. When done a paring knife inserted into the beet should pierce it with out resistance.Note: The separate packages prevents the red beets color to run all over the golden beets.
- Once the beets are cool enough to handle, remove the skin and cut into chunks. Be sure to keep the beets color separated in individual bowls.Note: I use gloves and parchment paper when working with the beets – especially the red ones – they stain.
- Toss the beets, separately, in the vinaigrette.Note: The red beets will need a little bit more vinaigrette as they are a bit more woody in taste2 tablespoons Vinaigrette
Make the Vinaigrette
- Add all the vinaigrette ingredients, except the oil, into a mixing bowl. Give it a quick stir or whisk.2 – 3 tablespoons finely minced shallots, 1 clove garlic, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh oregano leaves, 1 teaspoon grey poupon mustard, 1/4 teaspoon ground cumin, 1 – 2 teaspoons raw honey, 3 tablespoons Champagne vinegar, 2 ounces freshly squeezed orange juice, 1 ounce freshly squeezed lime juice, 1 ounce freshly squeezed lemon juice
- Slowly drizzle in the olive oil while whisking vigorously. Add enough oil to make an emulsified vinaigrette. Season with salt and freshly ground black pepper.Note: You will not use all the vinaigrette. Excess can be store in the fridge for up to five days. The vinaigrette is also a great marinade for chicken or fish.3/4 cups plus 2 – 3 tablespoons extra virgin olive oil, kosher salt , freshly ground black pepper
Prepare the remaining ingredients
- In a large salad bowl, add the apples, onions and tomatoes. Use 1 tablespoon of the vinaigrette to toss the fruits and veggies.1 small piece red onion, 1 golden delicious apple , 1 pint grape tomatoes, 1 tablespoon Vinaigrette
- Right before serving, add the arugula, lettuce, spinach and 1 (or more tablespoon of the vinaigrette to the bowl with the fruits. Toss to coat the greens, combining them with the fruits.2 cups arugula, 2 cups butter crispy lettuce , 2 cups baby spinach, 1 tablespoon Vinaigrette
- To serve, plate the veggies and fruits and top with the beets. Enjoy!
Nutrition
