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  • Bettina Applewhite

Roasted Beet Salad with Citrus Dressing

We're in this interesting part of fall where summer is holding on. This salad is the perfect transition from summer to fall. It's bright and light but uses beets so gives off the perfect fall colors. I used golden beets and red beets so that my salad looks like jewels.

For the longest time I was afraid to try beets. It sounded like old lady food. As a kid they just get a bad name. Let me tell you that we should all stand up for beets. They are delicious. They are sweet and provide lots of fiber.

Beets provide folate, vitamin C, iron, potassium, and manganese. These combinations can lead to improved blood pressure levels and increase stamina which can lead to better exercise performance. If you're like me, I need all the help I can with exercise after these months of quarantine.

This salad is great on it's own but I like to pair it with a spring mix of lettuce for added balance. Try to add in some feta cheese and pepitas for a hearty entrée salad.

I made this salad as part of a menu for a Moroccan themed dinner party . See the video below for what else was on the menu.

Roasting beets are really easy. You can keep some roasted beets on hand to add in salads or as a side dish. I roast my beets whole and slice them afterwards for the versatility and the ease. All you have to do is wash your beets and scrub them well. Rub them with about 1 teaspoon of olive oil. Cover tightly in aluminum foil and roast on 400 degrees for about 45 - 60 minutes, depending on the size of your beet. You can start checking around 30 minutes to see where your beets are in the process. The beets should be tender enough to pierce with a fork. Once cool enough to handle, peel the skin off. It should remove easily. Then your beets are ready to dice or slice or use however you like.

Roasted Beet Salad with Citrus Dressing

Serves 6 as a side


1 1/2 lb Red and Gold Beets

2 tsp Olive Oil

Salt & Pepper, to taste

Juice of Half an Orange

Pinch of Salt

1 tsp Dijon mustard

2 Tbsp Olive Oil

1/4 Cup Basil, chopped

6 Cups Spring Mix lettuce


  1. Preheat oven to 400 degrees. Wash and scrub your beets. Rub a small amount of olive oil all over the beets. Wrap each beet in aluminum foil and place in the oven directly on the rack.

  2. Roast beets until tender, about 45 - 60 minutes depending on the size of your beets. Start checking around 30 minutes just to be sure. You will know they are done when they are easily pierced with a fork. Once tender, dice and season with salt and pepper, to taste.

  3. While the beets are roasting, make your dressing. Combine orange juice, mustard, basil, 2 Tbsp olive oil, and a pinch of salt in a small bowl or jar. Whisk together or shake in your jar until well combined.

  4. Add dressing to beets. Chill until ready to serve.

  5. Serve by plating 1 cup of spring mix per serving on a plate and top with marinated beets. Enjoy!


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