Beet Salad
This beet salad is a fantastic fall side dish. It features sweet roasted beets, tangy citrus, and peppery arugula. The bright, gorgeous colors make it perfect for holiday gatherings!
Servings: 4
Calories: 186kcal
Ingredients
Beet Salad
- 4-5 medium beets
- olive oil , for drizzling
- salt and black pepper , to taste
- 1 grapefruit , sliced or cut into segments + 1 tbsp. juice reserved
- 1 orange , sliced or cut into segments + 1 tbsp. juice reserved
- 1 cup arugula
- 1/4 cup walnuts , chopped
Beet Salad Dressing
- 3 Tbsp. olive oil
- 1 Tbsp. grapefruit juice
- 1 Tbsp. orange juice
- 1 Tbsp. chives , finely chopped
- 2 tsp. lemon juice
- 1-2 tsp. maple syrup
- salt and black pepper , to taste
Instructions
- Preheat the grill. Heat a charcoal or gas grill to high (~ 400°F/204°C).
- Grill the beets. Place the unpeeled whole beets on the grill and let them cook until tender, for 30-40 minutes, depending on the size of the beets, turning the beets every 10 minutes or so until they're charred on all sides and a pairing knife can easily pierce the beet all the way to the center.
- Roast the beets (if not using a grill). Preheat the oven to 400°F/204°C and adjust the oven rack to the middle position. Place the beets on a rimmed baking sheet lined with parchment paper. Rub each beet with a little bit of olive oil, sprinkle it with salt and black pepper, and roast the beets until tender, for 40-60 minutes, depending on the size of the beets. The beets are ready when a knife inserted into the center of the beet shows little to no resistance.
- Peel the beets. Using tongs, take the beets off the grill, transfer them to a large bowl, and cover the bowl tightly with a piece of plastic wrap to allow the beets to steam for about 30 minutes. This will make it easier to peel the beets later. When the beets are cool enough to handle, rub off the skins under cold running water. The skins should slip off easily.
- Prepare the dressing. Add the olive oil, citrus juice, chives, and maple syrup to a medium bowl and whisk to combine. Season the dressing with salt and pepper to taste.
- Toss the beets in the dressing. Cut the peeled beets into wedges and toss them with the dressing. It's important to keep the red beets separate from the arugula and the walnuts; otherwise, they turn the whole salad pink.
- Assemble the salad. Place the arugula on a large platter or into a bowl and top it with the dressed beets, citrus, and walnuts. Serve immediately.
- Store. You can store the grilled (or roasted) beets and the dressing in the refrigerator for up to 3 days. Assemble the salad just before serving.
Notes
*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 4 | Calories: 186kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Fiber: 3g | Sugar: 8g