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Roasted Beet Citrus Salad

This is not just your ordinary beet salad.  This salad is layered with citrus, apple, nuts, cheese, and savory arugula flavors.  It's easy to make it hearty by adding a grilled chicken breast or piece of Salmon.

Roasted Beet Citrus Salad

Roasted Beet Citrus Salad


  • 1 -1/2 pounds of fresh beets
  • 8 oz. fresh goat cheese
  • 6 cups baby arugula or mixed greens
  • 1 cup whole pecans, toasted
  • 1/3 cup + 2 tablespoons Redstone Meyer Lemon Olive Oil
  • 1 tablespoon good quality grainy mustard
  • fresh ground pepper to taste
  • 1/4 cup + 2 tablespoons of Redstone Gravenstein Apple Balsamic


  1. Preheat the oven to 400.
  2. Trim the beets and wrap them in one foil packet drizzled with a tablespoon of water—Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
  3. Cut the peeled beets into 1" pieces, toss with 2 tablespoons of balsamic whisked with 2 tablespoons of Olive Oil, and set aside.
  4. In a medium size bowl, whisk the remaining balsamic with the grainy mustard until well combined.
  5. Slowly drizzle in your olive oil, constantly whisking until the mixture is thickened or emulsified.
  6. Add freshly ground pepper and sea salt to taste.
  7. Arrange the greens in a bowl or platter and dress with the white balsamic vinaigrette.
  8. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

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