Beet Salad with Citrus Vinaigrette

A vibrant and refreshing salad of roasted red and gold beets, tender carrots, and crisp microgreens, all topped with tangy goat cheese, toasted hazelnuts, and a bright citrus vinaigrette. This colorful, nutrient-rich dish is a feast for the eyes and the palate. Perfect as a starter, side, or light main, it brings balance, texture, and a touch of elegance to any meal.

Why You’ll Love This Recipe

Beet Salad with Citrus Vinaigrette is both nutritious and delicious. The earthy sweetness of roasted beets pairs beautifully with the creamy goat cheese and crunchy hazelnuts, while the citrus vinaigrette cuts through the richness with its zesty brightness. It’s naturally gluten-free, easy to prepare, and loaded with vitamins, fiber, and flavor. Whether you’re hosting a dinner party or enjoying a healthy weekday lunch, this salad makes a striking and satisfying addition to the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 2 medium red beets

• 2 medium gold beets

• 4 medium carrots

• 1/4 cup extra virgin olive oil, divided

• 1/2 cup microgreens or sprouts

• 1/4 cup thinly sliced red onion

• 2 ounces goat cheese, crumbled

• 2 tablespoons chopped hazelnuts, toasted

• 2 tablespoons chopped fresh mint

• Salt and pepper, to taste

For the Citrus Vinaigrette:

• 2 garlic cloves

• 1 small shallot

• 1 tablespoon vinegar

• Zest of 1/2 orange

• Juice of 1/2 orange

• Juice of 1/2 lemon

• 2 teaspoons honey

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 2 tablespoons extra virgin olive oil

Directions

1. Preheat your oven to 350°F (175°C).

2. Scrub the red and gold beets and place them whole in a baking dish. Drizzle with 2 tablespoons of olive oil, cover with foil, and roast for about 1 hour, or until fork-tender.

3. Meanwhile, peel the carrots and place them whole on a separate baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and roast for 30 minutes, or until browned and tender.

4. Once the beets are cool enough to handle, peel and chop them into bite-sized pieces. Chop the roasted carrots to a similar size.

5. In a large bowl, combine the chopped beets and carrots with the microgreens, thinly sliced red onion, goat cheese, toasted hazelnuts, and fresh mint.

6. In a blender or small bowl, combine all vinaigrette ingredients and blend or whisk until emulsified and smooth.

7. Drizzle the citrus vinaigrette over the salad and toss gently to coat.

8. Season with salt and freshly cracked black pepper to taste. Serve immediately or chill slightly before serving.

Servings and timing

• Servings: 5 servings

• Prep Time: 10 minutes

• Cooking Time: 1 hour

• Total Time: 1 hour 10 minutes

• Calories: Approximately 210 kcal per serving

Variations

• Vegan Option: Omit the goat cheese or use a plant-based alternative.

• Nut-Free Version: Replace hazelnuts with toasted sunflower or pumpkin seeds, or omit entirely.

• Citrus Blend: Add grapefruit segments or use blood oranges for extra color and flavor.

• Herb Swap: Try basil or dill in place of mint for a different herbal twist.

• Grain Add-In: Add cooked quinoa or farro for a more filling salad.

Storage/Reheating

Store leftover salad (without vinaigrette) in an airtight container in the refrigerator for up to 2 days. Keep the citrus vinaigrette in a separate container and shake or whisk before using. Once dressed, the salad is best enjoyed fresh as the greens may wilt. This dish is served cold or at room temperature and does not require reheating.

FAQs

Can I roast the beets and carrots in advance?

Yes, both can be roasted ahead of time and stored in the fridge for up to 3 days. Assemble the salad just before serving for best freshness.

Do I have to peel the beets?

Yes, peeling roasted beets removes the tough outer skin and improves the texture. It’s easier once they’re cooked.

Can I use only one type of beet?

Absolutely. Using just red or gold beets works fine—though using both gives a beautiful color contrast.

What type of vinegar works best in the vinaigrette?

White vinegar, apple cider vinegar, or even rice vinegar all work well.

How do I toast hazelnuts?

Spread chopped hazelnuts on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, or until golden and fragrant.

Can I use pre-cooked beets?

Yes, store-bought cooked beets can save time. Just be sure they’re unseasoned and not pickled.

What can I substitute for goat cheese?

Try feta, ricotta salata, or even a creamy blue cheese if you want a different flavor.

Can I make the vinaigrette sweeter or more tart?

Yes, adjust the honey, lemon juice, or orange juice amounts to suit your taste.

Is this salad good for meal prep?

Partially—prep the roasted veggies and dressing ahead, then combine with greens and toppings just before serving.

Can I use other greens besides microgreens?

Yes, baby arugula, spinach, or mixed greens work beautifully if microgreens aren’t available.

Conclusion

Beet Salad with Citrus Vinaigrette is a visually stunning and flavor-packed dish that brings together sweet roasted vegetables, tangy cheese, and a zesty, aromatic dressing. With its colorful presentation and balanced ingredients, this salad is perfect for both casual lunches and elegant dinners. Whether you’re looking for a refreshing side or a light main, it’s a healthy, satisfying choice that highlights the best of seasonal produce.

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