Beet Salad With Orange, Avocado and Arugula With Citrus Vinaigrette

Orange_beet_Salad_Avocado

Roasted Beet Salad with Arugula, Oranges, Grapefruit and Feta 

A delicious winter salad, this roasted beet salad with orange segments and avocado over arugula is tossed in a citrus vinaigrette and paired with roasted pistachios and goat cheese.  

I love getting fresh seasonal fruit and veggie salads at a restaurant because they often are made with fantastic attention to detail in both the salad and the dressing.  This salad is the epitome of a perfect winter salad.  

January is the prime season for fresh citrus fruit – blood oranges, grapefruit, navel oranges, and Cara Cara oranges are in their prime.  Beets are also in season, as are avocados. 

While you may not think to put beets and avocados together under any other circumstances – I’m telling you the creaminess of the avocado, paired with the bitter, earthy beets and the sweetness of the citrus fruit is a wonderful pairing.  It reminds me of Florida, where oranges and grapefruit grow plentifully!

 

Ingredients in Beet & Orange Salad

  • 3 beets, roasted
  • 3 citrus fruits – oranges, grapefruit and blood orange for example
  • 2 cups arugula 
  • 2 cups baby spinach
  • 2 oz feta cheese or goat cheese, crumbled
  • 1/4 cup pistachios

Dressing

  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar (can also use white wine vinegar)
  • 1 teaspoon dijon mustard
  • 1/2 tablespoon honey
  • salt and pepper to taste

How to Make a Restaurant Style Roasted Beet & Orange Salad

Preheat the oven to 375°

Scrub the beets clean with water to remove any dirt.  Cut off the root and the leafy stems and place the beats in a small baking dish (8×8 or smaller).  Add 1/4 cup of water to the and cover with foil.  Roast the beets for 50 – 60 minutes until tender.  Remove the foil and allow the beets to cool for 20 minutes or so. 

Cut the citrus fruit into segments by cutting off the ends of the fruit, then cut the peel and remove any white pith.  Cut out each orange or grapefruit segment between the membranes so that you have just fruit segments.  This can be time-consuming, so if you don’t have the time, just peel and slice the oranges horizontally.

Peel the beets and slice.

Prepare the dressing by whisking together in a mason ar or measuring cup the olive oil, orange juice, white balsamic vinegar, dijon mustard, honey, salt and pepper. 

Assemble the salad by layering the spinach and arugula on a large serving platter.  Layer the beets, then the citrus fruit segments. 

Top with roasted pistachios and crumbled goat cheese or feta cheese. 

Dress the salad just before serving. 

 

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Orange_beet_Salad_Avocado

Roasted Beet Salad With Oranges, Avocado and Arugula

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Course: Salad
Cuisine: American
Keyword: Beet Salad with Arugula and Goat Cheese, Orange Beet Salad, Roasted Beet Salad With Oranges
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories:
Author: Eva Fry

Ingredients

  • 3 beets roasted
  • 3 citrus fruits - oranges grapefruit and blood orange for example
  • 2 cups arugula
  • 2 cups baby spinach
  • 2 oz feta cheese or goat cheese crumbled
  • 1/4 cup pistachios
  • Dressing
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar can also use white wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 tablespoon honey
  • salt and pepper to taste

Instructions

  • Preheat the oven to 375°
  • Scrub the beets clean with water to remove any dirt.  Cut off the root and the leafy stems and place the beats in a small baking dish (8x8 or smaller).  Add 1/4 cup of water to the and cover with foil.  Roast the beets for 50 - 60 minutes until tender.  Remove the foil and allow the beets to cool for 20 minutes or so.
  • Cut the citrus fruit into segments by cutting off the ends of the fruit, then cut the peel and remove any white pith.  Cut out each orange or grapefruit segment between the membranes so that you have just fruit segments.  This can be time-consuming, so if you don't have the time, just peel and slice the oranges horizontally.
  • Peel the beets and slice.
  • Prepare the dressing by whisking together in a mason ar or measuring cup the olive oil, orange juice, white balsamic vinegar, dijon mustard, honey, salt and pepper.
  • Assemble the salad by layering the spinach and arugula on a large serving platter.  Layer the beets, then the citrus fruit segments.
  • Top with roasted pistachios and crumbled goat cheese or feta cheese.
  • Dress the salad just before serving.

What to Serve with this Roasted Beet Salad

Mediterranean Chicken Thighs With Artichokes, Potatoes and Olives

One Pan Roasted Chicken and Potatoes with Lemon, Feta & Dill

Keto Salmon Patties

Grilled Mediterranean Salmon

Creamy Lemon Dill Salmon

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Additional Winter Salad Recipes

Cranberry Orange Curried Couscous Salad

Brussels Sprouts Salad With Pomegranate and Apples

Apple Pear Pomegranate Salad With Pomegranate Dressing

Pear Pistachio Salad With Cranberries & Lemon Poppyseed Dressing

Clementine Brussels Sprouts Salad

Winter Salad With Granny Smith Apple Vinaigrette

beet_orange_Salad

You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!

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