#BEET AND CITRUS SALAD HOW TO#

They do come in other colors and varieties though, such as golden beets. Beets are a root vegetable known for their signature red color. While the leaves are edible, they are most commonly discarded. The term “beetroot” refers to the taproot portion of the beet plant. Together, beets and oranges are an unstoppable combination that is not to be underestimated! When combined, the flavors play off one another and yield an unbeatable result. But roasted beets and fresh citrus pair beautifully together! Beets have an earthy flavor profile, and citrus has a vibrant, zesty taste.

When you think of beets, citrus probably doesn’t immediately come to mind. But what about the underrated salad combinations? There are so many more combinations that are a no brainer, from tomatoes and cheese to croutons and parmesan cheese. The perfect autumn salad features ripe apples and dried cranberries for a delicious balance of sweet and tart. For example, the best part of a Cobb salad is the pairing of hard boiled eggs and bacon. When it comes to salads, there are some combinations that just go hand in hand. Enjoy fresh.Get ready to fall in love beets! This Roasted Beet and Citrus Salad with peppery arugula, creamy goat cheese & avocados makes for the perfect lunch or side dish. Garnish with fresh mint leaves and lime and blood orange zest. Divide the blood orange, grapefruit, and golden beets between four plates and drizzle with remaining dressing.Add the beets to a bowl and toss with 1 tablespoon of the lime dressing.

Once they’re cool enough to handle, peel the beets and slice them into wedges.

Combine the olive oil, lime juice, agave, and a pinch of salt in a small bowl and whisk together. Slice the blood orange into ¼-inch rounds and set aside. Then use your knife to carefully cut away the peel, leaving as much fruit in-tact as you can (see video above).

Use a sharp knife to slice off the top and bottom from each blood orange.

Unwrap the beets and allow them to cool while you prep the rest of the salad. Place on a baking sheet and roast for 45 minutes, until fork tender. Wash and trim the beets and wrap each in a square of aluminum foil. Perhaps near a pool? I can dream! I hope you enjoy this simple salad and have fun plating all of the beautiful shapes and colors. I imagine enjoying it at an outdoor dining table with a good bottle of wine and great friends. This Beet and Citrus Salad with Mint is an ideal first-course when you want to impress your dinner guests.

#BEET AND CITRUS SALAD HOW TO#

I’m a visual person so I recorded a quick video of how to supreme an orange. You’ll need to roast the beets and supreme the blood oranges and the grapefruit, which can take some patience. I will admit, this is not a weekday pack-and-go salad. Fresh basil would also be a delicious addition or swap for the mint. Mint adds more fresh flavor and an agave-sweetened lime dressing ties everything together.

Bonus: they won’t stain your cutting board! The beautiful golden color pops against the deep blood orange and pink grapefruit. Golden beets are less “earthy” than red beets and they’re also sweeter. If you’re not typically one to make or order a beet salad, hear me out. This Beet and Citrus Salad with Mint serves as a good reminder that salads don’t have to be stuffed with leafy green vegetables. You’ll notice there aren’t any salad greens here. I highly recommend it if you’re ever in the area! The salad you see here is simpler but still makes a big impact. Their version had gem lettuce, radish, curried lime dressing, and candied coriander. The Beet and Citrus Salad at Little Sama completely blew me away.

Beet and citrus salad