Bursting with vibrant color and flavor, Citrus Spring Salad with Roasted Beets is a sure way to please even those who don’t enjoy salads. Spring greens, roasted beets, artichoke hearts, and fresh oranges come together with sweet goat cheese and pecans for some of the best-tasting nutrition you’ve ever had.
Drizzled with zingy citrus dressing, your taste buds will sing out with every bite. Gorgeous enough for holidays but easy enough for weekdays, save this salad recipe so you can enjoy it over and over again!
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What is Citrus Spring Salad?
This vibrant, nutritious salad is as colorful as it is flavorful! A bagged spring mix salad is enhanced with fresh oranges, marinated artichokes, roasted beets, nuts, and goat cheese. It is topped with a citrus dressing for an enticing acidic splash of tang that infuses the dish with flavor.
Not only is Citrus Spring Salad with Roasted Beets delicious, but it is also laden with healthy benefits. This salad is high in fiber, vitamin C, vitamin K, folate, and iron. These vitamins and minerals can help us in many ways, from lowering blood pressure and fighting inflammation to increasing digestive health while lowering harmful LDL cholesterol.
It’s so easy to make, you’ll want to make this salad a regular at your dinner table!
How Do I Roast Beets?
Roasting beets is very easy to do. The roasting process does take a long time, but almost all of it is hands-off time. I wrote a blog post about how to roast beets with step by step photos and tips on what to do with your finished roasted beets. I highly recommend you check it out to learn more about this amazing vegetable!
The short version on how to roast beets is this:
- Preheat the oven to 400 F.
- Scrub each beet’s skin under running water to remove dirt.
- Wrap each beet in foil and place on a rimmed baking sheet.
- Roast in preheated oven for one hour. Allow to cool.
- Peel the beets by rubbing the skin with a paper towel or by using a vegetable peeler.
Can I Make Substitutions?
Yes! You can also omit any of the ingredients, except perhaps the lettuce.
- You can use any bagged salad mix you’d like. My favorite is the spring mix, but I also love using baby spinach.
- Red beets are plentiful in my area, so those are what I use. You can use golden or Chioggia beets and the results will be just as tasty.
- I love artichokes, which is why I used them in this salad. You can substitute marinated mushrooms or red peppers, of you can use freshly grilled veggies, like eggplant, zucchini, or peppers.
- If goat cheese isn’t your thing, no problem. You can use cheese of similar consistency, like ricotta, or something crumbly, like Wensleydale. I find that sweeter cheeses are better than strong or pungent cheeses in this salad.
- No pecans? No problem. Almonds or walnuts work well, too. Or you can just omit this part of the salad.
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Directions
- Prepare roasted beet by peeling and dicing.
- Prepare artichoke hearts by quartering, then halving each quarter.
- Layer salad ingredients in serving bowl in this order: Salad, beets, artichoke hearts, orange sections, goat cheese, pecans. Set aside.
- Pour all dressing ingredients into a cruet or jar with a tight fitting lid. Shake until oil and vinegar emulsify. Drizzle over salad as desired.
What Should I Serve with Spring Citrus Salad?
- Fire up the grill to enjoy Grilled Buttermilk Chicken with your salad
- Sausage and Cheese Stuffed Shells is the perfect accompaniment to this dish
- Pair Baking Powder Biscuits with the salad for a lovely luncheon
Citrus Spring Salad with Roasted Beets
Difficulty: Easy4
servings15
minutesSpring greens, roasted beets, artichoke hearts, and fresh oranges come together with sweet goat cheese and pecans for some of the best-tasting nutrition you’ve ever had!
Ingredients
- For the Salad
5 oz Spring Mix salad
1 roasted beet
6 oz marinated artichoke hearts, drained and rinsed
1 mandarin orange, peeled and sectioned
1 oz honey goat cheese
1/3 cup pecan halves
- For the Dressing
1/2 cup olive oil
1/3 cup orange juice
3 tablespoons apple cider vinegar
1 tablespoon thyme
Salt and pepper to taste
Directions
- Prepare roasted beet by peeling and dicing.
- Prepare artichoke hearts by quartering, then halving each quarter.
- Layer salad ingredients in serving bowl in this order: Salad, beets, artichoke hearts, orange sections, goat cheese, pecans. Set aside.
- Pour all dressing ingredients into a cruet or jar with a tight fitting lid. Shake until oil and vinegar emulsify. Drizzle over salad as desired.
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