Citrus Bright Roasted Beets (Printable Version)

A vibrant mix of roasted beets and fresh citrus, tossed in a zesty vinaigrette dressing.

# Ingredient List:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil

→ Citrus

03 - 2 navel oranges
04 - 2 blood oranges
05 - 1 pink grapefruit

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon freshly squeezed lemon juice
08 - 1 teaspoon honey or maple syrup
09 - ½ teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

→ Garnishes

11 - 2 tablespoons fresh mint leaves, torn
12 - 2 tablespoons toasted pistachios or walnuts, chopped

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Wrap beets individually in foil, drizzle with 1 tablespoon olive oil, and place on a baking sheet. Roast for 35–40 minutes, or until tender when pierced with a fork. Allow to cool slightly, then peel and cut into wedges.
03 - While the beets roast, segment the oranges and grapefruit: Cut away peel and pith, then use a sharp knife to cut out the segments, collecting any juice for the dressing.
04 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper. Add any reserved citrus juice to the dressing.
05 - Arrange beet wedges and citrus segments on a platter. Drizzle with the dressing.
06 - Sprinkle with fresh mint and toasted nuts. Serve immediately or at room temperature.

# Expert Advice:

01 -
  • Roasting beets transforms them into something sweet and earthy, nothing like the canned version that traumatized so many of us as kids
  • The citrus vinaigrette cuts through the be richness with brightness that makes the whole dish feel alive on your tongue
  • It looks stunning on a platter, those jewel tones making it look like you spent hours on something that practically cooks itself
02 -
  • Let the beets cool enough to handle but still warm when you peel them. The skin comes off so much easier than when they're cold.
  • Segmenting citrus takes practice the first few times. Work over a bowl and don't stress about perfect segments, it all tastes the same.
  • The dressing can be made ahead, but dress the salad right before serving. The citrus starts to break down if it sits too long.
03 -
  • Wear an apron when peeling roasted beets. They will stain your clothes and there's no going back from that.
  • If your beets are different sizes, check the smaller ones earlier. Nothing worse than a beat that's turned to mush while its sibling is still crunchy.

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