Best Citrus Beet Salad Recipes

GOLDEN BEET AND CITRUS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
• Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
• Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
• Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
• To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.

PERSIMMON, BEET, AND CITRUS SALAD

Steps:

• Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
• Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
• Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
• Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
• Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
• Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.

CITRUS PICKLED RED ONION AND GOLDEN BEET SALAD

Steps:

• Preheat oven to 350*F.
• Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.
• Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.
• Drain beet mixture, reserving 2 tbls. marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbls. lemon juice, 1 tbls. olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!
• Makes 6 cups.

ROASTED-BEET AND AVOCADO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Using vegetable peeler, peel beets. Cut into 1/2-inch-thick wedges. Place beets on foil in single layer. Sprinkle with vinegar, 2 teaspoons oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally, about 40 minutes. Cool. (Can be made 1 day ahead. Cover; chill.) Whisk orange juice, lime juice, shallot, and orange peel in medium bowl. Gradually whisk in 7 tablespoons oil. Season dressing with salt and pepper. Place greens and cheese in bowl. Toss with 1/2 cup dressing. Mound greens on platter. Surround with beets and avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper.

CITRUS BEET SALAD

Steps:

• Preheat the oven to 400 degrees F.
• If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
• Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
• Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

ROASTED BEET AND FENNEL SALAD WITH CITRUS-MINT VINAIGRETTE - FROM OLIVES RESTAURANT

Steps:

• Cut roasted beets and roasted fennel quarters into 1/2 inch wide slices. Toss beets, fennel and parsley leaves in the viaigrette. Add arugula and toss. Season to taste with salt and pepper. Divid salad between 2 plates and grate pecorino cheese over top.

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE

Steps:

• Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
• While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
• While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
• When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
• When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

CITRUS BEET SALAD

Steps:

• Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
• Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and olive oil. Toss.
• Top with the goat cheese.

AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat the oven to 400°F. Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly. Roast the beets in the oven for about 45 minutes, until they are cooked through. When the beets are cooked, allow them to cool uncovered. Peel and cut them into wedges. Put them in a bowl, season generously with salt and pepper, add the red wine vinegar and 1 tablespoon of olive oil, and toss gently. Put the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt. Let macerate for 15 minutes. Whisk in ¾ cup olive oil and stir in the chopped chervil, lemon zest, and orange zest. Taste for seasoning. Cut the avocados in half lengthwise and remove the pits. Leaving the skin intact, cut the avocados lengthwise into ¼-inch slices. Scoop out the slices with a large spoon and arrange them on a platter or individual dishes. Season with salt and pepper. Arrange the beets over the avocado slices and drizzle with the vinaigrette. Garnish with a few chervil sprigs. Variation: Blood orange, grapefruit, Meyer lemon, and kumquat go well with the roasted beets and citrus dressing-with or without the avocados-as do watercress and Belgian endive.

GRILLED BEET & CHARRED CITRUS SALAD

Steps:

• Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
• Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
• Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.

AVOCADO AND BEET SALAD CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F. Trim and wash the beets and roast them, tightly covered, with the Tbs of olive oil and red wine vinegar. Usually about 1 hour. Make a vinaigrette by mixing together the white wine vinegar, orange juice,lemon juice, the shallot, some chopped chervil, the and the zests, and whisking in the olive oil. Season with salt and pepper. When the beets are cool enough to handle, peel them and slice into rounds or quarters. Toss them gently with the vinaigrette and arrange the beets on a plate with some butter lettuce or endive with the sliced avocado and drizzle with the vinaigrette. Garnish with a few chervil sprigs. Makes 6 servings.

STICKY CITRUS CHICKEN WITH GRIDDLED AVOCADO & BEET SALAD

Steps:

• To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten it out, then make a few slashes in each leg joint. (Or you can ask your butcher to spatchcock the chicken for you.) Put the chicken in a large sealable plastic bag, or a dish.
• Next, make the marinade. Rinse the preserved lemon under running water to remove some of the brine, then separate the middle from the peel (the middle part - the flesh and pips - is very sour) and discard the middle. Finely chop the soft peel until it resembles a paste. Tip into a bowl and add the remaining marinade ingredients and a pinch of salt. Whisk until combined, then pour roughly half the marinade over the chicken and rub it into all the nooks. For the best flavour, leave the chicken to marinate overnight, covered, in the fridge (store the remaining marinade in the fridge too), but if you're short on time, 2 hrs marinating will do.
• Heat oven to 200C/180C fan/gas 6. Tip the onions and beetroot into a large roasting tin (use your best tin and you can serve the dish straight from it), drizzle with oil and season well. Toss the vegetables to coat and spread them out towards the edges of the tin. Place the chicken on top, skin-side up, and pour over any juices from the bag or dish. Season the chicken well and roast for 45 mins.
• Meanwhile, bring a pan of water to the boil and add the spelt. Cook for 20 mins or until tender, then drain and set aside. Halve each avocado, remove the stones and peel. Chop each piece in half again, if you like. Char the avocado pieces on a hot griddle pan for a few mins - this will give it a smoky flavour.
• Remove the remaining marinade from the fridge and very gently toss the avocado pieces in it, then set them aside. Pour the remaining marinade into a small pan and bring to a rapid boil, then continue cooking for 2-3 mins until you have a sticky glaze.
• Remove the roasting tin from the oven, lift the chicken onto a plate or board and stir the spelt into the vegetables. Place the chicken back on top, dot the avocado pieces around the tin and brush the thickened glaze over the chicken. Return to the oven for a further 5-10 mins. To check the chicken is cooked, pierce the thickest part with a skewer. The juices should run clear, not pink. If you need to, return the chicken to the oven for a further 5-10 mins, then check again.
• Lift the chicken onto a plate, cover loosely with foil and return the roasting tin with the vegetables to the oven for a further 10 mins until the avocado starts to soften. To serve, nestle the chicken back into the tin of veg, scatter over a few small watercress leaves and serve the rest on the side with the yogurt.

CITRUS AND BEET SALAD

Steps:

• vinaigrette Whisk vinegar, mustard, citrus peels, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper. salad Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. Place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper. Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

GRILLED BEET & CHARRED CITRUS SALAD RECIPE - FOOD.COM

Steps:

• Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
• Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
• Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.

BEET-CITRUS SALAD WITH PISTACHIOS RECIPE - (4.3/5)

Steps:

• Combine first 6 ingredients; stir with a whisk. Add citrus and beets; toss gently. Sprinkle with pistachios. Enjoy!