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Roasted Beet and Citrus Salad

Kick off your meal with this super refreshing roasted beet and citrus salad – the perfect balance of savory and sweet – every bite more interesting than the next. There’s no way this super spring salad couldn’t woo you into the land of farmer’s markets.

For the Salad

3 small red beets, peeled and sliced into 6 wedges each

3 small golden beets, peeled

4-5 cups mixed greens

1 blood orange, peel removed and sliced into rounds

2 Valencia oranges, peel removed and thinly sliced into rounds

1 ruby red grapefruit, peel removed and thinly sliced into rounds

1 fennel bulb, shaved

2-3 tablespoons microgreens (optional)

2-3 tablespoons pistachios, coarsely chopped

1/4 cup Savory Olive Blood Orange Olive Oil, for drizzling over beets

For the Dressing

1/2 cup Savory Olive Blood Orange Olive Oil

1/2 cup Savory Olive Grapefruit Balsamic Vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper


Preheat the oven to 400ºF.

Drizzle beets with 1/4 cup olive oil and toss to coat.

Place the beets on a foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Let cool.

Layer together the mixed greens, beets, orange slices, grapefruit slices, and shaved fennel.

Whisk all the ingredients for the dressing. Drizzle over the vegetables. Sprinkle with pistachios and microgreens, and serve.


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