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Isabella's Citrus and Beet Salad

This vibrant salad combines tender, earthy roasted beets with bright, zesty citrus segments, peppery arugula, and salty crumbled feta cheese. A simple yet flavorful vinaigrette of fresh citrus juice, finely chopped shallots, and olive oil ties the ingredients together. It's a refreshing and colorful dish, perfect as a light lunch or elegant side, highlighting a harmonious balance of sweet, tart, and savory flavors.
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Total Time 4 hours 7 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 2448.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large beets washed and trimmed
  • 1 cup fresh citrus juice such as tangelo, lime, orange or lemon--or any combination of these
  • 1 small shallot finely chopped
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 tangelos or oranges
  • 1 cup arugula
  • ⅓ cup crumbled feta cheese

Equipment

  • 1 Baking Sheet For roasting beets
  • 1 Large Mixing Bowl For dressing and assembling the salad
  • 1 Whisk For preparing the vinaigrette
  • 1 Sharp Chef's Knife For prepping beets, shallots, and segmenting citrus
  • 1 Cutting Board

Method
 

  1. Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in aluminum foil.
  2. Place the wrapped beets on a baking sheet and roast for 60-90 minutes, or until they are tender when pierced with a fork. Let them cool slightly.
  3. While the beets are cooling, prepare the vinaigrette: In a small bowl, whisk together the fresh citrus juice, finely chopped shallot, extra-virgin olive oil, salt, and freshly ground pepper until well combined and emulsified.
  4. Once the beets are cool enough to handle, peel them (the skin should slip off easily). Slice or quarter the beets as desired for your salad.
  5. Supreme the tangelos or oranges: Using a sharp knife, carefully cut off the top and bottom of each fruit. Stand the fruit upright and slice downwards, following the curve of the fruit, to remove all the peel and white pith. Then, cut between the membranes to release individual citrus segments.
  6. In a large mixing bowl, gently combine the roasted beets and citrus segments. Pour the prepared vinaigrette over the beet and citrus mixture and toss gently to coat evenly.
  7. Add the arugula to the bowl with the dressed beets and citrus. Toss very gently to combine, ensuring the arugula is lightly coated but not bruised.
  8. Arrange the salad aesthetically on individual serving plates or a large platter.
  9. Generously crumble the feta cheese over the top of the salad for a salty and creamy finish.
  10. Serve immediately to enjoy the fresh flavors and contrasting textures.

Notes

For optimal flavor and texture, roast the beets instead of boiling. Wrap them individually in foil and roast until tender; this concentrates their natural sweetness. Peel the beets while still warm – the skin will slip off easily. When segmenting the citrus, ensure you remove all white pith and membranes; this creates clean, juicy segments that elevate the salad's brightness and prevents bitterness. Whisk the vinaigrette thoroughly to emulsify, and always taste before dressing the salad, adjusting salt and pepper as needed. The contrast of earthy beets, zesty citrus, peppery arugula, and salty feta is crucial for this salad's appeal. Consider adding toasted nuts like pistachios or walnuts for added crunch and richness.