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–+ servings

Roasted Beet and Citrus Salad with Mustard Vinaigrette

A vibrant salad featuring roasted beets, fresh citrus, and a tangy mustard vinaigrette, perfect for a refreshing side dish or light meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 medium beets peeled and cut into wedges
  • 2 cups mixed greens such as arugula or spinach
  • 1 large orange peeled and segmented
  • 1 large grapefruit peeled and segmented
  • 1/4 cup feta cheese crumbled
  • 1/4 cup walnuts toasted and chopped
Mustard Vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Method
 

Roasting Beets
  1. Preheat the oven to 400?F (200?C).
  2. Place the beet wedges on a baking sheet and drizzle with olive oil, salt, and pepper.
  3. Roast in the oven for 30-40 minutes, or until tender, turning halfway through.
Preparing the Salad
  1. In a mixing bowl, combine the mixed greens, orange segments, grapefruit segments, feta cheese, and walnuts.
  2. Once the beets are roasted and cooled slightly, add them to the salad mixture.
Making the Vinaigrette
  1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Assembling the Salad
  1. Drizzle the mustard vinaigrette over the salad and toss gently to combine.
  2. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 150mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

This salad can be made ahead of time; just keep the vinaigrette separate until ready to serve.

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