Roasted Beet Citrus Salad Recipe

Fennel, Roasted Beet and Citrus Salad

with Homemade Orange Vinaigrette

These fresh flavors are made to go together, so you are going to love this roasted beet citrus salad with homemade citrus vinaigrette.

Roasting the beets takes a bit of time in the oven, but the rest of this recipe comes together quickly.

It doesn’t take long at all to prepare the salad and whisk the dressing together.

You can even roast the beets ahead of time, if you want to get the salad tossed quickly for a last minute meal.

This roasted beet salad can be served as a side salad or as a meal.

It looks pretty and tastes delicious, so is a lovely choice for a dinner party or potluck.

Everybody loves a good beet salad and this one is fabulous!

Roasted Beet Citrus Recipe

Prep time 10 minutes
Cook time 45 minutes
Serves 6

Ingredients

Orange Vinaigrette

¼ cup White Balsamic Vinegar
1 t Orange Zest
1 t Lemon Zest
2 T Orange Juice
2 T Lemon Juice
1 t Lime Zest
1 T Lime Juice
½ cup Extra Virgin Olive Oil
¼ cup Rice Vinegar
2 t Dijon Mustard
1 clove Garlic, minced
Salt and Pepper to Taste

Salad

4 Medium Beets
Salt
3 T Extra Virgin Olive Oil
2 Oranges, peeled and sliced
½ Fennel Bulb, sliced
4 cups Mixed Salad Greens
½ cup Walnuts, chopped

Supplies

Rimmed Baking Sheet
Aluminum Foil
Bowls
Whisk
Zester

Instructions

1) Preheat oven to 400°.

2) Place each beet onto a piece of aluminum foil. Rub with olive oil and sprinkle with salt. Wrap each beet with foil and place on baking sheet.

3) Roast beets in preheated oven for about 45 minutes until tender.

4) While beets are roasting, prepare the vinaigrette. Add all ingredients to a bowl and whisk together.

5) When beets are done, remove from oven and set aside to cool for a few minutes. Hold the beets under cool running water and remove peel. Then, cut them into slices or wedges.

6) Toss greens and half of the vinaigrette together. Top with roasted beets, sliced fennel, orange slices and chopped walnuts.