Citrus Beet Salad
This Citrus Beet Salad combines oven roasted beets, fresh orange slices, crunchy jicama, and pistachios. A tangy citrus vinaigrette adds an additional burst of freshness. It’s a perfect easy salad recipe to showcase winter produce!
Servings: 4 servings
Ingredients
- 4 medium- large beets leaves and stems removed
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh juice from an orange
- 1 Tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
- 1 Tablespoon shallots or red onion diced very fine
- 2 oranges peeled and sliced in rounds (refer to notes)
- ⅓ cup jicama peeled and sliced into thin sticks
- 2 Tablespoons pistachios shelled and unsalted
- Ground black pepper to taste
- Kosher salt to taste
- Microgreens for garnish (optional)
Instructions
- Preheat oven to 400°F.
- Scrub the beets under running water and pat dry with a towel. Wrap each individual beet in aluminum foil and place on a baking sheet. Place in the oven and roast 45-60 minutes (depending on their size), until fork tender.
- Allow the beets to cool (can open the aluminum to let the steam out). Once cool enough to handle, put gloves on and remove the skin. Slice the beets, about ¼ inch thick or to your liking. Set aside.
- Make the dressing: in a small bowl whisk together the olive oil, orange juice, apple cider vinegar, Dijon mustard, and shallots. Set aside and let the shallots marinate.
- Cut the orange: cut off the tops and bottoms of the oranges so that they sit flat on a cutting board. Using a sharp knife, slice off the skin from top to bottom, removing the peel and pith (white part) so that no white is left on the orange. Then cut into rounds. Alternatively, you can slice along each membrane to cut out individual segments. Set aside.
- Assemble the salad: On a large serving platter, layer the beets and oranges. Evenly distribute the jicama and pistachios. Season with salt and pepper. Garnish with microgreens, if using. Drizzle the dressing over the entire salad. Serve and enjoy!
Nutrition Facts
per serving (based on 4 servings)
167 Calories, 8 gram fat, 4 gram protein, 21 gram total carbohydrate, 6 grams of fiber, 15 grams sugar, 96 mg sodium
Notes
You can prepare the beets up to 2-3 days ahead of time so the day you make the salad you just have to assemble. Alternatively, to save time you can buy pre-cooked beets vacuum sealed usually in the refrigerated produce aisle. You can choose a variety of beets or just one kind. I like using red and golden beets. IF you make them ahead of time store separately so the red don’t stain the yellow. I made this salad with just Valencia oranges but you can choose any variety and make it with different kinds. Even adding blood oranges or grapefruit would be delicious! If you don’t want or have shallots you can leave them out. Variations/additions:
• Add your favorite cheese. I have made this with mozzarella slices or small mozzarella balls. It would also be delicious with goat cheese or feta.
• Sliced avocado would add a nice creamy texture.
• Don’t have microgreens, add your favorite herb for garnishing
• Substitute the pistachios for your favorite nut or seed: walnuts, almonds, pecans, pumpkin seeds, and more.
• Add a base of leafy greens if you want.
You can prepare the beets up to 2-3 days ahead of time so the day you make the salad you just have to assemble. Alternatively, to save time you can buy pre-cooked beets vacuum sealed usually in the refrigerated produce aisle. You can choose a variety of beets or just one kind. I like using red and golden beets. IF you make them ahead of time store separately so the red don’t stain the yellow. I made this salad with just Valencia oranges but you can choose any variety and make it with different kinds. Even adding blood oranges or grapefruit would be delicious! If you don’t want or have shallots you can leave them out. Variations/additions:
• Add your favorite cheese. I have made this with mozzarella slices or small mozzarella balls. It would also be delicious with goat cheese or feta.
• Sliced avocado would add a nice creamy texture.
• Don’t have microgreens, add your favorite herb for garnishing
• Substitute the pistachios for your favorite nut or seed: walnuts, almonds, pecans, pumpkin seeds, and more.
• Add a base of leafy greens if you want.