Citrus Roasted Beet Salad Recipe

Prepare & Roast

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem; scrub beets well to remove dirt. If beets are large, cut into 1-inch wedges; if medium/small, halve or quarter so pieces are roughly uniform (about 1–2" pieces).

Toss the beet pieces with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a bowl until evenly coated. Spread in a single layer on a parchment-lined baking sheet.

Roast for 35–45 minutes, tossing once halfway through, until beets are tender and caramelized at the edges when pierced with a fork. Remove from oven and let cool to room temperature. (Smaller pieces may finish sooner; check at 30 minutes.)

Toast Granola

While beets roast (or after, using same oven at 350°F if you prefer), combine 1 cup rolled oats, 1/4 cup sliced almonds, 2 tablespoons pumpkin seeds, 1 tablespoon maple syrup, 1 tablespoon melted butter or coconut oil, and 1/4 teaspoon fine sea salt in a bowl. Toss to coat.

Spread mixture in an even layer on a small baking sheet and toast in oven at 325–350°F for 10–12 minutes, stirring once halfway, until golden and fragrant. Watch closely to avoid burning. Let cool — it will crisp further as it cools.

Make Dressing

In a jar or small bowl, combine 1 cup fresh orange juice, 2 tablespoons fresh lemon juice, 2 tablespoons balsamic vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Whisk to blend.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season to taste with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste: add a touch more honey if too tart, or a splash more balsamic for depth. Refrigerate briefly if not using immediately; shake or whisk again before serving.

Prepare Fruit & Greens

If using orange segments (supremes), peel and segment one orange and roughly chop segments so they are bite-sized. Place 4 cups baby arugula or mixed greens in a large bowl or on a platter.

Add cooled roasted red and golden beets to the greens. Scatter orange segments (about 1 cup) evenly over the salad.

Crumble 1/2 cup blue cheese over the salad and sprinkle the cooled granola mix (about 1 cup loosely measured) for crunch. Add 1/4 cup toasted walnuts or pecans and 2 tablespoons chopped fresh mint if using.

Drizzle the citrus-balsamic vinaigrette over the salad — start with about 3–4 tablespoons, toss gently to combine, and add more to taste. Taste and adjust seasoning with salt and pepper if needed.

Serve immediately so granola remains crunchy. Leftovers: keep dressing separate and store salad components chilled for up to 2 days; assemble just before serving.