Best 3 Golden Beet And Citrus Salad Recipes

Golden beets and citrus fruits are a match made in culinary heaven. The earthy sweetness of the beets pairs perfectly with the bright, tangy flavor of oranges, grapefruits, and lemons. When combined in a salad, these ingredients create a dish that is both refreshing and satisfying. This article will provide you with a comprehensive guide to creating the perfect golden beet and citrus salad, from selecting the freshest ingredients to assembling and dressing the salad. Whether you're looking for a light and healthy lunch or a flavorful side dish to accompany your next meal, this article has everything you need to create a delicious and visually stunning golden beet and citrus salad.

Let's cook with our recipes!

CITRUS BEET SALAD

Citrus Beet Salad image

Provided by Ingrid Hoffmann

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

12 whole baby beets or 6 large beets, tops removed and ends trimmed
2 navel oranges
1/2 small Spanish onion, halved lengthwise and thinly sliced
1/4 cup sliced black olives
10 fresh mint leaves, coarsely chopped
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lime, juiced

Steps:

Preheat the oven to 400 degrees F.
If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

CITRUS PICKLED RED ONION AND GOLDEN BEET SALAD

Citrus Pickled Red Onion and Golden Beet Salad image

You can start this a day ahead to marinate the beets overnight. Grate the rind of the orange before juicing it to make it easy! Adapted from Cooking Light magazine. This recipe actually has it's roots in Eastern Europe and Scandinavia-now there's fusion for ya!

Provided by Sharon123

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb golden beets
1 teaspoon extra virgin olive oil
2 cups thinly sliced red onions (2 large)
1 cup fresh orange juice (about 4 oranges)
1/2 cup frsh lemon juice
1 teaspoon salt
1 cup water
1 lb green beans, trimmed
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Steps:

Preheat oven to 350*F.
Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.
Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.
Drain beet mixture, reserving 2 tbls. marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbls. lemon juice, 1 tbls. olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!
Makes 6 cups.

Nutrition Facts : Calories 130.4, Fat 3.4, SaturatedFat 0.5, Sodium 551.3, Carbohydrate 24.6, Fiber 5.7, Sugar 12.5, Protein 3.5

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.

Tips:

For the best flavor, use golden beets that are fresh and firm.
Beets can be roasted, boiled, or steamed. Roasting brings out their natural sweetness, while boiling or steaming preserves their color and nutrients.
To roast beets, preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap each beet in aluminum foil and roast for 45-60 minutes, or until tender.
To boil beets, place them in a pot of water and bring to a boil. Reduce heat to medium-low and simmer for 30-45 minutes, or until tender.
To steam beets, place them in a steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until tender.
Once beets are cooked, let them cool slightly before peeling and slicing.
Citrus fruits add a bright and tangy flavor to this salad. Use a variety of citrus fruits, such as oranges, grapefruits, lemons, and limes.
To segment citrus fruits, use a sharp knife to cut off the peel and pith. Then, slice the fruit into thin wedges.
Goat cheese adds a creamy and tangy flavor to this salad. You can also use feta cheese or blue cheese.
Pecan nuts add a crunchy texture to this salad. You can also use walnuts or almonds.
Honey adds a touch of sweetness to this salad. You can also use maple syrup or agave nectar.
Fresh herbs, such as mint, cilantro, or basil, add a refreshing flavor to this salad.

Conclusion:

This golden beet and citrus salad is a delicious and refreshing dish that is perfect for any occasion. The sweet and earthy flavors of the beets pair perfectly with the bright and tangy flavors of the citrus fruits. The goat cheese and pecan nuts add a creamy and crunchy texture, while the honey and fresh herbs add a touch of sweetness and freshness. This salad is sure to please everyone at your table.