Roasted Beet & Citrus Salad
Looking for the perfect Roasted Beet and Citrus Salad? This vibrant winter salad recipe features sweet roasted beets, juicy citrus wheels, and creamy whipped feta. Topped with avocado and toasted pistachios for the ultimate crunch. It is the best healthy holiday side dish for your Christmas or Thanksgiving table! Easy, vegetarian, and gluten-free. Click to get the step-by-step recipe and learn the secret to perfectly roasted beets!
Equipment
- Food Processor or Mini Chopper: Essential for getting the whipped feta smooth and airy.
- Rimmed Baking Sheet: For roasting the beets without making a mess of the oven.
- Sharp Chef’s Knife: Crucial for slicing the citrus wheels cleanly and removing the pith without squishing the fruit.
- Small Mason Jar: The easiest way to emulsify the vinaigrette (shake method).
Ingredients
The Base:
- 4 oz feta cheese block
- 2 tbsp Greek yogurt or cream cheese
- 1 tsp lemon zest
- 1 tbsp olive oil
The Salad:
- 3 medium beets red or golden, roasted and peeled
- 2 navel oranges or Cara Cara
- 1 blood orange or grapefruit
- 1 large avocado sliced
- 1/3 cup shelled pistachios toasted and chopped
- 1/2 cup fresh herbs Mint, Basil, and Tarragon/Microgreens
The Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp champagne vinegar superior to plain lemon juice
- 1 tsp honey or maple syrup
- 1 small shallot minced very fine
- Salt and cracked black pepper
Instructions
- Roast Beets: Preheat oven to 400°F. Wrap washed beets in foil. Roast 45-60 mins until tender. Cool, peel skins, and slice into wedges.
- Whip the Feta: Pulse feta, yogurt, zest, and oil in a food processor until fluffy. Spread across the serving platter.
- Prep Fruit: Cut peel/pith off citrus. Slice into rounds. Slice avocado.
- Make Dressing: Whisk oil, vinegar, honey, shallot, S&P.
- Assemble: Arrange beets and citrus on the feta. Tuck in avocado.
- Finish: Drizzle with dressing. Top with pistachios and herbs.
Notes
- Handling Beets: Red beets are potent dyes! We recommend wearing kitchen gloves when peeling and slicing them to avoid staining your hands pink for days. If using red beets, place them carefully on the feta last to prevent the juice from bleeding into the white cheese immediately.
- Make-Ahead Tips: You can roast the beets and make the vinaigrette up to 3 days in advance. Store them in separate airtight containers in the fridge. The whipped feta can be made 1 day in advance. Assemble the salad just before serving to keep the avocado green and the nuts crunchy.
- Toasting Pistachios: Don't skip this step! To toast, place nuts in a dry skillet over medium heat for 2-3 minutes, tossing frequently until fragrant. Watch them closely as they burn quickly.
- Dairy-Free Option: To make this vegan, replace the whipped feta with a layer of hummus or a dairy-free ricotta alternative. Swap the honey in the dressing for maple syrup.
- Serving Temperature: This salad tastes best when the beets and citrus are cool or room temperature, not ice cold. Pull the ingredients out of the fridge 15 minutes before assembling to let the flavors wake up.
Nutrition
Calories: 340kcal
Tried this recipe?Let us know how it was!