Best 2 Citrus Beets Salad Recipes

Welcome to the journey of creating a refreshing and vibrant citrus beets salad! This delightful dish offers a perfect balance of sweet and tangy flavors, with the earthy beets harmonizing beautifully with the bright citrus fruits. Whether you're hosting a special gathering or preparing a healthy lunch, this salad promises to tantalize your taste buds and impress your guests. With a few simple steps and carefully selected ingredients, you'll have a delectable dish that's both visually appealing and bursting with flavor. So, let's explore the wonderful world of citrus beets salad and discover the perfect recipe for this extraordinary treat!

Here are our top 2 tried and tested recipes!

CITRUS & ROASTED BEETS SALAD

Citrus & Roasted Beets Salad image

Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors-just add chicken and it's a complete meal. -Peter Eldridge, Clermont, Florida

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 medium fresh beets (about 1 pound)
8 cups fresh arugula or baby spinach
1 can (14 ounces) hearts of palm, drained and sliced
1 medium grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
1 tangerine, peeled and sectioned
1 cup crumbled goat cheese
DRESSING:
3 tablespoons balsamic vinegar
4 teaspoons grated orange zest
2 teaspoons grated tangerine zest
1 tablespoon orange juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup olive oil

Steps:

Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

Nutrition Facts : Calories 223 calories, Fat 14g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 319mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 4g fiber), Protein 6g protein.

CITRUS BEETS SALAD

CITRUS BEETS SALAD image

Categories Appetizer Side Quick & Easy Orange Spring Summer

Yield 4 people

Number Of Ingredients 8

Ingredients

4 medium beetroots
1 medium red onion, thinly sliced ( you could use a mandolin).
1 big fresh. grapefruit.
3 medium oranges ( mix of naval and juice oranges).
5 tablespoons balsamic vinegar.
1/4 cup fresh orange juice.
salt and black pepper.
2-3 table spoon oil ( olive or vegetable).

Steps:

For the beets: 1-wash the beets throughly abd dry them. 2-In an oven trey add the beets with the oil and 2 table spoons of balsamic vinegar and little water. Cover with foil. And put it in a pre heated oven of 400 F, for 40 min. Check the beets after 30 min. ( the beets should be easy to pick with a knife but not very soft) For bigger size beets you might need longer duration. 3-when done, peel the beets after they are cool down. Cut them in cubes or slices and transfer to a salad bowl and set aside. * For the fruits. 1- using pairing knife, peel each of the oranges and the grapefruit. And cut both ends. And with the help of the help of the pairing knife, cut along the lines of the membranes separating the flesh parts of the fruits only. Repeat that for the oranges and the grapefruit. After you get only the flesh parts, discard the membranes and transfer the fruits to the salad bowel **For the onion: Add the thinly sliced onion to a bowl of cold water and leave it for few min to get rid of the sharp taste. Drain well and transfer to the bowel. *** For the final assembly, add the 3 table spoons of balsamic vinegar, half the orange juice and salt and pepper to taste to the mix of beets, fruits, and onion. Toss together and add more orange juice if needed. This salad is best left for at least half an hour in the fridge to let the tastes mix well.

Tips:

Choose small to medium beets with smooth, round shapes for the best texture and flavor.
Scrub the beets well to remove any dirt and debris, but leave the skin on to preserve their nutrients.
To roast the beets, toss them with olive oil and spices, then bake at 400°F for about an hour, or until they are tender when pierced with a fork.
Let the beets cool slightly before peeling and slicing them.
Use a variety of citrus fruits in your salad, such as oranges, grapefruit, and lemons, for a bright and flavorful contrast to the earthy beets.
Add crumbled goat cheese, feta cheese, or walnuts to your salad for extra flavor and texture.
Dress the salad with a simple vinaigrette made with olive oil, citrus juice, and herbs.

Conclusion:

This citrus beets salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The beets are roasted until tender and sweet, and the citrus fruits add a bright and flavorful contrast. The goat cheese or feta cheese adds a creamy richness, while the walnuts add a crunchy texture. This salad is sure to please everyone at your table.