How do I keep the beets from staining everything pink?

Roast the beets whole with their skins on, then peel them under cool running water while wearing disposable gloves. Cut the wedges on a glass or ceramic board instead of wood, which absorbs the pigment permanently. Golden beets stain far less than red ones, so mix the two colors if staining worries you.

Can I roast the beets a day ahead of time?

Yes, and it is the smartest way to serve this salad to guests. Roast the beets whole, let them cool, and refrigerate them unpeeled for up to 3 days. Peel and slice them cold just before assembling, since cold beets cut into neater wedges and bleed less juice onto the plate.

What is the best way to supreme citrus without wasting juice?

Work over a wide bowl so every drop is caught, then pour that juice straight into the vinaigrette. After releasing the segments, squeeze the remaining membranes hard to extract the last of the juice. A sharp thin bladed knife is essential: a dull blade tears the membranes and turns the segments ragged.

Why does my salad turn watery if it sits for an hour?

Salt and acid start drawing moisture out of the beets and wilting the arugula within minutes of dressing. Assemble the salad dry and drizzle the vinaigrette over it at the very last moment before serving. For parties, keep the components separate and let guests build their own plates.

Can I make this roasted beet and citrus salad without goat cheese?

Absolutely. Diced ripe avocado gives the same creamy contrast and keeps the salad fully dairy free and vegan friendly. You can also skip the creamy element entirely and add extra pistachios for richness. Either way, the beets and citrus carry the dish beautifully on their own.

Can I use canned or pre-cooked beets instead of roasting?

Yes, drained canned beets or vacuum packed pre-cooked beets work in a pinch, and they save you an hour. Pat them very dry and skip the roasting step entirely. You will lose some caramelized depth, so give the wedges a quick toss in olive oil and a hot oven for ten minutes to wake up their flavor.

What citrus works best in this salad?

A mix gives the best flavor and color. Blood oranges bring berry notes and drama, Cara Cara oranges are sweet and seedless, and pink grapefruit adds a bitter edge that keeps the salad lively. In a pinch, plain navel oranges work fine. Taste your fruit first: if it is very tart, add a touch more honey to the vinaigrette.

Can I serve this salad warm?

Yes, and it is wonderful that way. Assemble the salad while the beets are still warm from the oven: the heat softens the goat cheese slightly and makes the vinaigrette smell incredible. The arugula will wilt a little, so add it at the very last second or swap in sturdier greens like baby kale.

Roasted Beet and Citrus Salad | Best Easy Holiday Salad

Ingredients

Scale

4 medium beets, red and golden mixed, scrubbed and trimmed2 tablespoons extra virgin olive oil, plus more for drizzling1/2 teaspoon fine sea salt1/4 teaspoon freshly ground black pepper2 blood oranges1 large pink grapefruit1 small fennel bulb, very thinly shaved4 cups baby arugula1/3 cup shelled pistachios, toasted and roughly chopped1/3 cup crumbled goat cheese (or 1 ripe avocado, diced, for dairy free)2 tablespoons fresh mint leaves, torn3 tablespoons fresh orange juice, for the vinaigrette1 tablespoon fresh lemon juice, for the vinaigrette1 tablespoon honey, for the vinaigrette1 teaspoon Dijon mustard, for the vinaigrette1/3 cup extra virgin olive oil, for the vinaigrette1/4 teaspoon fine sea salt, for the vinaigrette1/8 teaspoon freshly ground black pepper, for the vinaigrette

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Instructions

Heat the oven to 400°F (200°C). Wrap each beet in foil with a drizzle of olive oil and roast 45 to 60 minutes until tender.Cool 10 minutes, rub off the skins, and cut into wedges.Supreme the citrus: remove peel and pith, then cut segments between the membranes over a bowl to catch the juice.Whisk the orange juice, lemon juice, honey, and Dijon; stream in the olive oil until glossy. Season with salt and pepper.Shave the fennel paper thin. Soak in ice water 10 minutes, then drain and pat dry.Spread arugula on a large platter and arrange the beets, citrus, and fennel in colorful rows.Drizzle with half the vinaigrette; reserve the rest for the table.Scatter pistachios, goat cheese, and mint over the top.Finish with a thread of olive oil and serve immediately.

Author: Nora Ellis
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Salads
Cuisine: American