Roasted Beet Salad with Feta and Citrus Vinaigrette
A delicious roasted beet salad recipe with feta cheese, citrus fruits, creamy avocado, and toasted walnuts is fresh, healthy, colorful, and packed with flavor.
Ingredients
Salad
- ½ small red onion (thin sliced)
- 12 ounces beetroot (peeled and cut into ¾" cubes)
- ½ cup feta (crumbled)
- ⅓ cup walnuts (toasted)
- 1 cup baby spinach
- 1 cup arugula
- 1 large orange (peeled and sectioned)
- 1 small grapefruit (peeled and sectioned)
- ½ medium cucumber (peeled, sliced then cut into half moons)
- 1 medium avocado
- salt and pepper to taste
Citrus Vinaigrette
- 1 tablespoon shallot (finely diced)
- 1 tablespoon white wine vinegar
- 4 tablespoons walnut oil or olive oil
- ¼ cup orange or grapefruit juice (or a combination)
- ½ teaspoon orange or grapefruit zest (finely grated zest, a combination is fine)
- salt and pepper to taste
Instructions
Make Vinaigrette
- Add the shallot and vinegar to a small jar and let sit for 15 to 20 minutes. Add remaining ingredients. Stir to combine or cover with a lid and shake. Adjust salt, pepper, and citrus juices to taste.
Roast Beets
- Preheat the oven to 425°. Line a roasting pan with parchment paper.
- In a bowl, toss the beetroot with olive oil, salt, and pepper. Spread out the beets on a roasting pan in a single layer.
- Bake for 15 minutes, remove from oven and toss. Return to the oven and bake another 10 to 15 minutes or until the vegetables are soft but not overcooked.
- Removed beets from the oven and let cool completely.
Salad
- Remove the top and bottom from the orange and grapefruit. Peel, then carefully segment the slices with a sharp knife. Cut along the membrane to the center, then repeat on the other side, releasing the slices
- Arrange arugula and spinach on a salad plate. Layer the citrus fruit, the beets, onion, tomatoes, cucumber slices, and avocado.
- Cut the avocado in half and remove the pit. Scoop out spoonfuls and place on the salad.
- Top with feta and toasted walnuts. Drizzle with the citrus vinaigrette. Adjust acidity and seasoning if needed.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use walnut or olive oil. If you haven't tried walnut oil before - it has the most wonderful taste! Use goat cheese in place of the feta. Adjust any ingredients and seasoning to your liking. To increase acidity add more vinegar or cheese.
- TOP TIPS: Layer the salad ingredients for even distribution. Drizzle the salad dressing over the top. Because the beets will bleed, if the salad is tossed it will start to turn pink. It does not affect the flavor; The salad only takes 5 minutes to assemble. Roasting the beets, toasting the walnuts, making the vinaigrette, and pickling the onions call all be done several days in advance. Pickling the onions can be optional.
- SERVING SUGGESTIONS: Assemble but do not toss the salad. Serve on a platter or individual plates.
Nutrition
Calories: 283kcalCarbohydrates: 21gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 11mgSodium: 198mgPotassium: 642mgFiber: 6gSugar: 12gVitamin A: 1276IUVitamin C: 47mgCalcium: 120mgIron: 1mg
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