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Summary
This is an unbelievably tasty and beautiful salad that is surprisingly simple to make.
While most salads are the thing you eat because you feel you need to…because it is the “healthy” thing on the table. This salad is truly healthy but is so delicious you will want to devour it. Don’t let the timing scare you. Most of the time is simply the beets roasting in the oven and once you have a batch of pickled beets at the ready. It can take just 15 mins of active time to make.
Citrusy Roasted Beet Salad with Orange
4
servings15
minutes1
hour190
kcal1
hour30
minutesThis salad is as crave-worthy as it is healthy. Most of the time is just beets roasting—prep ahead and it comes together in 15 minutes.
Ingredients
0.5 recipe yogurt sauce (See Before We Start)
25 g 3 tbsp pickled beets (See Before We Start)
600 g 5 medium beets, peeled and cut in 1 in cubes
9 g 1 tbsp olive oil or avocado oil
3 g 1 tsp kosher salt
10 g 1.5 tsp honey
1 g 1/2 tsp fresh thyme leaves
3 g 2 1/2 tsp lemon zest (about 1 lemon)
3 g 2 1/2 tsp orange zest (about 1 orange)
2 g 1 tsp fresh parsley, rough chopped
50 g about 1 orange, segmented and cut in half
3 g 1 tbsp microgreens (optional)
Directions
Before We Start
Amount of Beets: This recipe is relatively forgiving on the amount of beets you add to it, 3 large beets or 4-5 medium beets seems to be the right amount. Somewhere in the range of 450g to 750g of beet after the tops and skins have been peeled is good without having to adjust proportions for the dressing and garnishes.
Temperature: This makes for a great salad that is warm, room temperature, or cold. You can’t go wrong with any of them.
Pickling Beets: We recommend you start making the pickled beets right after you get the beets in the oven, so they have time to cool. (See the Recipe here for factoring in ingredients for shopping)
Yogurt Sauce: If you don’t have plain yogurt at the ready, creme fresh or sour cream can also work here. (See the Recipe Here for factoring in ingredients for shopping )
Micro Greens: We used a micro green mix, if you are needing to pick just one type of micro green, we suggest using broccoli, brussel sprout, or cabbage micro greens.Roast the beets
Heat the oven to 400 degrees.
Peel and cut beets into 1 in chunks, and cover with avocado oil and salt. Bake on a sheet pan lined with parchment paper for about 1 hour until beets are tender.
NOTE: Roasting beets over hot coals is another great way to enjoy this salad. See our notes at the end for instructions.Make the pickled beets
This pickled beet recipe is fast to make and works really well with this salad. We added the time it takes to make it to the active time estimate for this recipe. So if you have these at the ready, you are ahead of the game and can whip up this recipe even faster. They don’t have to be completely cooled to add to the salad, but you don’t want them piping hot either.
Recipe: Crunchy Pickled Beets with OrangeZest the Citrus
Using a microplane, zest the lemon and orange and reserve.Make the yogurt sauce
This yogurt sauce is super simple to make and can be ready in just 60 second. It adds a contrasting creaminess to the salad that goes well with beets. It is simply, yogurt, extra virgin olive oil, lemon juice, salt, and pepper.
Recipe: Quick & Simple Yogurt SauceSegment the orange
You can simply cut 1/2 in orange chunks here, but we can make it more fancy using the segments of the orange only. So there are no membranes in the salad.
To segment the orange, first cut off the top and bottom of the orange, and the cut away all the skin. Find the segments of the orange and cut out each segment. Finally, cut the segments in half crosswise leaving them about 1/2 in in length.
NOTE: If you don’t have a sharp knife, segmenting can be a challenge. So it may be best to go the easier route here.Assemble the salad
In a medium serving bowl, add the roasted beets and honey. As well as half the thyme, lemon zest, and orange zest.
Sprinkle the remaining zest and thyme on top, followed by the pickled beets, orange chunks, then dollops of the yogurt sauce. Finish with the chopped parsley and micro greens. Enjoy.Top the salad
With your hands, crumble the feta over the salad and sprinkle the parsley over the top and enjoy.
Recipe Video
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Additional Details About This Recipe
How to make roasted beet salad
The beets need a good hour to roast in the oven, then you add the dressing and garnishes. It is a pretty simple salad to make, it just requires a long roasting time.
Should beet salads be eaten hot or cold?
Beets taste good hot, room temperature, and cold. So this salad can be fully enjoyed at any temperature you want.
How long does this last in the fridge?
If the salad is completely assembled, it is best to eat the salad within 24 hrs of it being in the fridge. This is because the yogurt absorbs into the beets, the micro greens and parsley start to dry and wilt.
If you have roasted beets, but haven’t assembled everything. The components can last several days in the fridge to be assembled later in the week.
How to roast beets on the grill?
If you want to take this salad up a notch, try grilling the beets directly on hot coals.
Cut the beets into 1 in cubes and continue with the rest of the recipe as normal.
Heat the charcoal grill to 400-600 degrees.
Clean the beats leaving skins on
Prepare heavy duty foil in 8-12in squares
Coat beets in a little olive oil and the sprinkle salt around them
Wrap the beets in the foil
Place the beets directly on the coals around the fire as it gets to temp and turn every 15 mins or so. If you are just grilling beets and not doing other meat, then you can keep the beets roasting on the coals for 60-90mins until tender. You will want a lower temp if this is the case like 400-450 degrees.
If you are grilling meat, you will grill the beets for about 30-45mins directly on the coals before transferring to the grill grates to continue to cook and turning every 15 mins or so until they are fork tender. Beets can take a lot of heat, if you have large beets, expect 90 mins of cook time, if medium to large then about 60mins.
Once they are tender and the skin is slightly charred, take off the heat and out of the foil. Transfer to a cutting board and cut the stem and tips off. Leave the skins on, they are fantastic.
Nutritional Facts
Per serving
- Calories: 190
- Protein: 5 g
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Sugars: 15 g (natural + honey)
- Sodium: 370 mg
- Calcium: 120 mg
- Iron: 1.5 mg
Awesome !!!!!
!
Great recipe!
Thank you! Hope you are well old friend.