Meatless Monday - Roasted Beet and Citrus Salad

by Dianne Wenz in

Beet Salad.jpg

August can be a strange month, as even though we're still in the throws of summer, signs of fall peeking around the corner are visible. Hearty squash can be found alongside fresh peaches at the farmer's market, and the weather can be unpredictable with temperatures in the low 70s followed by scorching hot days in the 90s. This Roasted Beet and Citrus Salad combines both worlds, with both summery greens and autumnal roasted root veggies.


  • 8 medium beets (I used 4 red and 4 gold)
  • 5 tablespoons extra-virgin olive oil, divided
  • sea salt
  • 4 medium oranges
  • ¼ cup orange juice
  • 4 tablespoons lime juice
  • 2 tablespoons balsamic vinegar (I used tangerine flavored balsamic)
  • Freshly ground black pepper
  • 6 cups arugula
  • 2 scallions, thinly sliced
  • ½ cup toasted pistachios, chopped
  • ½ cup fresh parsley leaves


  1. Preheat oven to 375°. Scrub the beets and pat them dry. Rub them with 1 tablespoon of the olive oil, and sprinkle with sea salt. Place on a foil-covered baking sheet and bake for about an hour, or until they are tender when pierced with a knife. Set aside and allow to cool.
  2. Peel the beets (the skin should peel or rub off pretty easily) and then slice into cubes about ½” to 1”. (This might get messy, so don’t wear your nicest white shirt while doing it.)
  3. Supreme the oranges by trimming the tops and bottoms off the oranges and then carving off the peels and white pith. Carefully slice the orange segments away from the membrane, cutting as close as possible so not to waste too much of the orange. Cut the slices into ½” to 1” pieces.
  4. Add the orange juice, lime juice and vinegar to a large bowl and mix together. Slowly add the remaining olive oil to the bowl while whisking the mixture. Add beets to the bowl, toss to coat, and season with salt and pepper to taste. Gently fold in the orange slices. Cover bowl and let sit for about an hour to allow the flavors to mingle.
  5. When ready to serve, toss the arugula into a bowl along dressed beets and oranges. Top with the toasted pistachios, scallions and parsley.

 Serves 4 as a main dish or 6 to 8 as a side dish.