This Roasted Beet-and-Citrus Salad is colorful, seasonal and has a beautiful presentation. Not only does it look pretty, this dish tastes light and fresh. The beets and citrus elements also offer different textures for a more interesting experience than your everyday green salad. One of our test kitchen professionals said “the citrus segment and the orange-zest-spiked vinaigrette pair well with the earthy sweet of the beets.” (Jarred citrus ingredients are available in the refrigerated section of the fruit and vegetable department at the grocery store.) The mixture of red and yellow beets will add a pop of color to your dinner table. Even if you’re not the head chef of your house, our test kitchen said this recipe is straightforward and easy-to-follow despite its fancy-sounding name. The Roasted Beet-and-Citrus salad only takes 20 minutes on-hand time, so you can easily prepare other items for your meal. If you’re in charge of bringing a side dish to a holiday dinner party, this Instagram-worthy salad will look like it took more effort than it did, but you can keep that to yourself.
1 bunch red baby beets (about 1 1/2 lb.)
1 bunch yellow baby beets (about 1 1/2 lb.)
1 (24-oz.) jar refrigerated citrus salad, drained (such as Del Monte)
3 tablespoons white balsamic vinegar or rice wine vinegar
2 tablespoons floral honey (such as wildflower honey)
1 tablespoon orange zest (from 2 small oranges)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/3 cup olive oil
1 tablespoon fresh thyme leaves
How to Make It
Preheat oven to 350°F. Scrub beets, and trim greens to 1 inch. Wrap red beets in a single layer in an aluminum foil pouch, closing it tightly. Wrap yellow beets in a second foil pouch. Bake in preheated oven until tender, about 1 hour and 15 minutes. Uncover and cool completely, about 30 minutes
Rub beets to remove skins; slice into 1/4-inch-thick rounds. Arrange on a serving platter. Arrange citrus segments on beets.
Whisk together vinegar, honey, zest, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl. Add the oil in a slow, steady stream, whisking continuously, until emulsified. Drizzle vinaigrette over beets and citrus. Sprinkle with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve at room temperature.