This salad is simply beautiful with so much color, texture, and health packed into one plate it’s hard not to love. The roasted beets make this salad filling and incredibly tasty.
Salads regularly can get a wee bit boring if you a hot food kinda person. I mostly like a hearty meal especially in winter, and don’t often eat “just a salad.” This salad, hits so many boxes it could def be a full meal or an excellent and beautiful side to share.
Using baby arugula for the base, I layered oranges, sliced red onion, goat cheese, roasted beets, and a homemade citrus dijon dressing that is *chef kiss.*
To start this recipe you will want to roast the beets. I ONLY roast beets. I’m only just beginning to eat them so I am NOT an expert (they tasted like dirt for a long time, and one day I guess I started liking to eat dirt) but roasting makes them a little sweeter. Plus it’s just easy!
Cut the ends off the beets, and wearing gloves ( I did not have gloves so my fingers were pink for a few hours), peel them. You can also peel them after they are roasted by running under water. I tried both ways and I think it works better to peel first.
Cover beets in olive oil and wrap in aluminum foil. Roast in the oven at 375F for 45-60 minutes or until tender when pricked with a fork.
Allow beets to cool, peel if you didn’t already, and place in fridge to cool to room temperature or cooler if you prefer. Adding hot beets to a salad will make it wilt and because I’m still new to beets, hot beets sound kinda gross.
To make the salad it’s really straightforward. Add baby arugula to a plate, top with sliced red onion, sliced orange pieces, goat cheese crumbles, and beets when they are cooled.
For the dressing:
Add olive oil to a bowl followed by Champagne vinegar, honey, and Dijon mustard. Add the juice of a lemon and an orange. Whisk well.
Citrus Dijon Beet Salad
This nutrient packed salad recipe brings a ton of flavor and beauty to any table.
- 2 cups Baby Arugula
- 3 Beets Roasted
- 1 Oranges
- ¼ cup Red Onion
- ¼ cup Goat Cheese Crumbles
- ¼ cup Pistachios
Citrus Dijon Dressing
- ¼ cup Olive Oil
- 2 tbsp Champagne Vinegar
- 2 tbsp Honey
- 1 tsp Dijon Mustard
- 3 tbsp Orange
- 3 tbsp Lemon
- Salt & Pepper to taste
Peel and coat beets in olive oil, cover in aluminum foil.
Roast beets at 400F for 45-60 minutes. Should be tender to prick with fork.
Allow beets to cool ( if you waited until after roasting, peel them) and stick in fridge to cool further.
Add arugula, sliced red onion, orange pieces, cooled beets, pistachios, to a plate. When beets are cooled add them and top with dressing.
Add olive to bowl, followed by Champagne vinegar, lemon juice, orange juice, honey, and Dijon mustard. Whisk.
Add salt and pepper to taste. Whisk thoroughly. Pour over salad.
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