Roasted Beets and Citrus (Printable Version)

Colorful roasted beets combined with fresh citrus segments, dressed with a bright vinaigrette and optional cheese and nuts.

# Ingredient List:

→ Vegetables

01 - 4 medium beets (red or golden), trimmed and scrubbed
02 - 2 tablespoons olive oil
03 - 1/4 teaspoon kosher salt
04 - Freshly ground black pepper, to taste

→ Citrus

05 - 2 navel oranges
06 - 1 pink grapefruit
07 - 1 blood orange (optional)

→ Vinaigrette

08 - 2 tablespoons freshly squeezed orange juice
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon honey or maple syrup
11 - 1/4 teaspoon Dijon mustard
12 - 3 tablespoons extra virgin olive oil
13 - Salt and pepper, to taste

→ Garnishes

14 - 2 tablespoons chopped fresh mint or basil
15 - 1/4 cup crumbled goat cheese or feta (optional)
16 - 2 tablespoons toasted pistachios or walnuts (optional)

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Place beets on a sheet of foil. Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly.
03 - Roast beets on a baking sheet for 40-50 minutes, until fork-tender. Cool slightly, then peel and cut into wedges or slices.
04 - While beets roast, segment the oranges and grapefruit: Cut off peel and pith, then slice between membranes to release segments. Set aside.
05 - In a small bowl, whisk together all vinaigrette ingredients until emulsified.
06 - Arrange beet slices and citrus segments on a platter. Drizzle with vinaigrette.
07 - Garnish with fresh mint or basil, cheese, and nuts if desired. Serve immediately or chilled.

# Expert Advice:

01 -
  • The combination of sweet earthy beets with bright citrus creates this magical balance that somehow makes both ingredients taste more like themselves.
  • The components can be prepped ahead of time, which saved me once when unexpected guests arrived just as I was starting dinner.
02 -
  • Roasting beets in their skins makes peeling infinitely easier once cooked - the skins slip off with just a gentle rub using a paper towel.
  • Segmenting citrus over a bowl captures all that precious juice that would otherwise be lost to the cutting board, and its liquid gold for your dressing.
03 -
  • When working with red beets, rub a little oil on your hands first to prevent staining, and save them for last if mixing varieties.
  • The vinaigrette will keep for up to a week in the refrigerator, becoming even more flavorful as the ingredients meld together.

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