· gluten-free · soy-free ·

This beet salad is not only nutritious but also simple and sophisticated.

With beets and citrus in season now, it only makes sense to show them off. And what better way to do that than in a fresh, colorful salad where they can shine in all their glory?

This is a gorgeous salad made with roasted red and golden beets that are peeled and served with fresh orange and mandarins in a mustard vinaigrette and topped with dill and toasted hazelnuts.

This dish is definitely one of those that people gawk at because it just looks stunning on the plate. It might even make your kids more likely to eat their veggies!

And not only do these beets and citrus look good, but they’re also full of flavor! The fresh sweetness and acidity from the oranges and mandarins complement the earthiness of the beets perfectly. And the fact that these ingredients are at their peak means the flavor is unmatched. That’s why often, it’s best to keep things simple when using seasonal ingredients because the flavors do all the work for you.

The flavor profile is of this salad is clean, fresh, and beautifully fragrant because of the fresh citrus.

It works great as an appetizer or side. It’s very easy to eat and a great way to incorporate brightness and freshness on to your Christmas dinner table.

Scroll down for the recipe and video ↓

 

Roasted Beets

Roasting beets is one of the best ways to cook this wonderful vegetable. It brings out all the sugars in them and makes them beautifully tender and luxurious. It’s always best to do it low and slow if you can to make sure the whole beet is cooked through nicely. Plus, it’s really hard to overcook a beet!

The method we use in this recipe of wrapping the beets up in aluminum foil is especially good to retain the moisture and concentrate the flavor of the beets. The last thing you want in a beet salad is dry beets, so keeping all that steam in with the beet while it’s roasting ensures that you get a nice juicy beet in the end and a much easier time peeling them.

We finish the salad off with some delicious fresh dill that complements the beets and citrus really well with that slight anise flavor but feel free to experiment and try other herbs like fresh thyme, sage, or parsley.

 

 

Watch the recipe video here:

 

Winter Beet Citrus Salad

Serves 4 (as a side)

BEETS

7 small golden beets

2 medium red beets

DRESSING

1/4 cup | 45ml olive oil

2 tbsp | 20ml lime juice

1/4 cup | 45ml orange juice

1 tbsp | 12ml maple syrup

1 tsp | 3g dijon mustard

1 tsp | 5g sea salt

freshly-ground black pepper, to taste

PLATING

1 orange, cut into supremes

1 BLOOd orange, cut into supremes

6 satsuma mandarins, segmented and cleaned

1 handful fresh dill, leaves picked

1/4 cup | 33g chopped toasted hazelnuts

1. Preheat the oven to 400ºF. Place the golden beets in the center of a large sheet of aluminum foil and season with olive oil and a few pinches of salt (if your beets are large, wrap them up individually). Rub the seasoning on the beets with your hands and then wrap them in the foil, making sure to seal it tight so that no steam can escape when they’re cooking in the oven. Repeat with the red beets. Place the beet packages on a baking tray and cook for 50-60 minutes, or until a toothpick inserted into them goes in without resistance.

2. Meanwhile, make the dressing: in a jar with a lid place the oil, orange juice, lime juice, mustard, maple syrup, salt, and pepper. Put the lid on and shake the jar vigorously to emulsify everything together. Set aside. The dressing may separate again by the time you’re ready to plate but just shake it again right before using.

3. Remove the beets from the oven and carefully open up the aluminum foil pouches (careful because the steam is hot). Use a towel that you don’t mind staining and use it to remove the skins off the beets by rubbing them. The skin should come off easily and the beautiful color of the beet will be exposed. Cut the beets into irregular bite-sized pieces and place them in a large bowl. Season with some of the dressing (remember to shake if it’s become separated) and stir to coat completely. Set aside for at least 30 minutes. If you won’t be serving the salad right away, cover them and put them in the fridge until needed.

4. To serve, place beets on a platter or bowl and top with oranges, mandarins, dill, and chopped hazelnuts. Finish with a few more spoonfuls of dressing drizzled over everything. Serve at room temperature or cold. Store in the fridge for up to 4 days.

 

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

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