Wednesday, July 9, 2014

Roasted Beet And Citrus Salad With Mustard Vinaigrette

Here is a refreshing summer salad with, golden and red beets, oranges, grapefruit, fennel, nuts, over a bed of mixed greens then topped with a creamy and  amazing dijon, apple cider vinegar, and olive oil dressing. This salad is sure to be a crowd pleaser. The combinations of sweet to tart work perfectly in this. Great for a crowd or for dinner. So glad I found this recipe it has everything I love in it..


  • 3 small red beets, peeled and sliced into 6 wedges each
  • 3 small golden beets, peeled and sliced into 6 wedges each
  • 4-5 cups mixed greens
  • 1 blood orange, peel removed and sliced into rounds
  • 2 valencia oranges, peel removed and thinly sliced into rounds
  • 1 ruby red grapefruit, peel removed and thinly sliced into rounds
  • 1 fennel bulb, shaved
  • 2-3 tablespoons pistachios, walnuts, almonds 
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • ¼ cup olive oil plus more for coating the beets
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

  1. Preheat the oven to 400ºF.
  2. Toss the beets in a couple of tablespoons of olive oil. Place the beets on a foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Let cool completely.
  3. Place the mixed greens on a platter then, beets, orange and grapefruit slices, and shaved fennel, then the nuts. 
  4. Whisk together the mustard, vinegar, olive oil, salt, and pepper in a mason jar. Drizzle over the vegetables.

No comments: