Description
A vivid salad featuring sweet roasted beets, juicy citrus, and crunchy toasted sesame, all balanced perfectly for a refreshing dish.
Ingredients
Scale
- 600 g raw beets (about 4 medium)
- 2 medium citrus (oranges or blood oranges, about 300 g total segments)
- 2 tbsp toasted sesame seeds (18 g)
- 60 ml extra-virgin olive oil (1/4 cup)
- 30 ml sherry vinegar or white wine vinegar (2 tbsp)
- 15 ml honey or maple syrup (1 tbsp)
- 1 tsp Dijon mustard (5 g)
- 1 tsp kosher salt (5 g)
- 1/4 tsp freshly ground black pepper (1 g)
- 100 g mixed salad greens or arugula (optional)
- handful fresh herbs (mint or parsley, chopped)
Instructions
- Preheat the oven to 200°C (400°F). Trim beets and wrap each in foil or place whole in a covered roasting pan. Roast for 40–50 minutes until a knife slides in easily and the edges have some caramelization; test at 40 minutes. Let cool slightly for 10 minutes before handling.
- Place 2 tbsp sesame seeds in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and golden. Immediately remove and set aside. In the same skillet, add olive oil, sherry vinegar, honey, and Dijon. Warm gently for 30–45 seconds to marry flavors, then whisk off heat.
- While beets roast, use a knife to remove the peel and pith from oranges and segment between membranes. Collect any juices in a bowl — about 2 tbsp. Add the reserved juices to the dressing for extra brightness.
- Rub the beet skins off and slice into rounds or wedges. Arrange greens on a platter if using. Lay beet slices and citrus segments on top. Drizzle 2/3 of the warm dressing over the beets and toss gently.
- Scatter toasted sesame seeds, chopped herbs, and a final drizzle of the remaining dressing. Taste and adjust with a pinch of salt and black pepper. Serve immediately at slightly warm or room temperature.
Notes
For a creamy contrast, serve with goat cheese. Roast extra beets for use in future meals. Store leftovers in an airtight container for up to 3 days, keeping dressing separate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 257
- Sugar: 12 g
- Sodium: 575 mg
- Fat: 15.8 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 14.1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3.3 g
- Cholesterol: 0 mg