Festive enough for the holidays yet simple enough for a weeknight, this Roasted Beet and Citrus Salad brings together tender oven-roasted beets, bright citrus segments, creamy goat cheese, and crunchy pistachios on a bed of peppery arugula. It’s an elegant, colorful salad that’s easy to prepare and impressive to serve.
Roasted Beet Salad with Citrus and Goat Cheese
In cooler months, a few seasonal ingredients go a long way. This roasted beet and citrus salad highlights what’s fresh this time of year: beets that store well and citrus at peak flavor. Paired with peppery arugula, tangy goat cheese and a light champagne vinaigrette, the salad balances earthy, sweet and bright flavors with a variety of pleasing textures.
Why This Recipe Works
I used to dislike beets because I only knew the canned variety. Roasting transforms them—bringing out sweetness and a silky texture that’s perfect for salads like this one.
- Holiday-ready: Jewel-toned beets, citrus segments and a scattering of goat cheese and pistachios make a visually striking side dish for festive meals.
- Make-ahead friendly: Beets can be roasted in advance so prep time before serving is minimal.
- Flavor and texture balance: Earthy roasted beets, bright citrus, creamy goat cheese and crunchy pistachios create a satisfying mix of tastes and textures.
- Light but indulgent: The salad feels special without being heavy, making it a great accompaniment to rich mains.
Ingredients You’ll Need
The ingredient list is straightforward and focused on seasonal items. Exact measurements are included in the recipe card below.
- Beets: A mix of red and golden beets looks beautiful, but you can use a single variety if preferred.
- Extra virgin olive oil for roasting and for the dressing.
- Kosher salt to season the beets and vinaigrette.
- Arugula provides a peppery green; any sturdy salad green will work.
- Citrus: Use a grapefruit (red or pink), a blood orange and a cara cara or navel orange for color and flavor contrast.
- Roasted salted pistachios for crunch (shelled).
- Goat cheese, crumbled for creaminess.
- Champagne vinaigrette: made from olive oil, champagne vinegar, shallot, Dijon mustard and salt.
How to Make Roasted Beet and Citrus Salad
This salad comes together in a few straightforward steps. Roast the beets, segment the citrus, whisk the dressing, then arrange everything on a platter. The full, printable directions are in the recipe card below.
- Prepare the beets: Trim the greens, leaving about 1/2 inch of stem. Scrub the beets without peeling. Keep red and golden beets on separate foil sheets to avoid color transfer, toss with oil and salt, and seal each in a foil packet.
- Roast: Roast at 425°F (220°C) for 50–60 minutes, or until a knife slides easily into the center. Let cool slightly, then rub the skins off with a paper towel and slice into rounds.
- Segment the citrus: Remove the peel and pith with a sharp knife, then slice crosswise into rounds about 1/3-inch thick so the segments sit nicely on the platter.
- Make the vinaigrette: Combine extra virgin olive oil, champagne vinegar, minced shallot, Dijon mustard, and kosher salt in a jar and shake or whisk until emulsified.
- Assemble: Arrange arugula on a large platter, layer beet and citrus slices attractively, sprinkle with pistachios and crumbled goat cheese, and drizzle the dressing over the salad just before serving.
Variation Ideas
- Different greens: Use lacinato kale or a baby spinach and arugula mix if you prefer a milder base.
- Alternate nuts or seeds: Swap pistachios for walnuts, pecans, or pepitas for a nut-free option.
- Other cheeses: If goat cheese isn’t your favorite, try crumbled feta or ricotta salata for a similar salty, creamy element.
Serving Suggestions
Serve this salad as a refreshing starter or as a colorful side with holiday mains like roast beef, lamb, ham or stuffed turkey tenderloin. It pairs especially well with rich, savory dishes because the citrus and vinaigrette brighten heavier flavors.
Main Dishes
Pair this salad with mains such as prosciutto-wrapped stuffed turkey tenderloin, frenched rack of lamb, glazed spiral ham, or roast beef.
Seasonal Sides
Complementary sides include Parmesan hasselback sweet potatoes with balsamic glaze, butternut squash bake with goat cheese and pistachios, Brussels sprouts gratin, or roasted delicata squash.
How to Store Leftovers
Store dressing separately from the salad when possible. The dressing keeps up to a week refrigerated; the prepared salad will stay fresh 1–2 days if assembled. Stored without dressing, the salad components will hold 2–3 days. If greens wilt slightly, add fresh greens before serving.
More Recipes With Beets
- Golden Beet Salad
- Beet Hummus
- Salmon Salad with Beets, Arugula, Pistachios and Pomegranates
- Beet Salad (like a potato salad)
- Raw Beet Salad with Carrots and Apple
Roasted Beet and Citrus Salad
Ingredients
- 2 medium red beets
- 2 medium golden beets
- 2 teaspoons extra virgin olive oil, divided
- ½ teaspoon kosher salt, divided
- 3 cups arugula
- 1 red or pink grapefruit
- 1 cara cara or navel orange
- 1 blood orange
- 2 tablespoons roasted salted pistachios, roughly chopped
- 2 ounces goat cheese, crumbled
For the dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons chopped shallot
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 425°F (220°C).
- Trim beet greens, leaving about ½ inch of stem. Scrub the beets and place red and golden beets on separate foil sheets. Drizzle each with 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt. Seal into packets and roast 50–60 minutes, until tender. Let cool slightly, rub off skins with a paper towel, then slice into ⅓-inch rounds.
- Trim the tops and bottoms from the grapefruit and oranges. Remove peel and pith with a sharp knife, then slice the peeled fruit into ⅓-inch rounds.
- Combine dressing ingredients in a jar and shake or whisk until emulsified.
- Arrange arugula on a platter, shingle beet and citrus slices over the greens, scatter pistachios and crumbled goat cheese, spoon dressing over the salad, and serve.
Notes
– Dressing makes about ⅓ cup.
– Salad yields about 7 cups total.
– Beets can be roasted and peeled in advance and kept in an airtight container in the refrigerator until ready to assemble.
Nutrition (per serving)
Calories: 176 • Carbohydrates: 20 g • Protein: 5 g • Fat: 9 g • Fiber: 5 g