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Vibrant Beet and Citrus Chopped Salad

Roasted beets, bright winter citrus, peppery greens, and toasted nuts tossed in a simple balsamic dressing — a jewel-toned salad that tastes like sunshine on a cold-season plate.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings

Equipment

  • Baking sheet
  • Salad bowl
  • Whisk

Ingredients
  

  • 2 medium-sized beets, roasted and diced
  • 2 oranges, segmented
  • 1 grapefruit, segmented
  • 4 cups mixed greens (such as arugula, spinach, or kale)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup walnuts or pecans, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions
 

  • Prepare the Beets: Roast the beets by wrapping them in foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Let them cool, then peel and dice.
  • Segment the Citrus: Carefully peel the oranges and grapefruit, removing the white pith. Cut in between the membranes to release the segments.
  • Mix the Greens: In a large bowl, combine the mixed greens and red onion.
  • Add Ingredients: Gently fold in the roasted beets, citrus segments, nuts, and feta cheese (if using).
  • Dress the Salad: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to coat.
  • Serve: Enjoy the salad immediately or chill it in the fridge for about 15 minutes before serving to enhance the flavors.