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Beau Gustafson Photo by: Beau Gustafson

Roasted Beet and Citrus Salad

The sweet flavors of roasted beets and tangerines balance the earthy flavor of the beet greens. If small golden beets are unavailable, substitute red ones.

Cooking Light MAY 2006

  • Yield: 6 servings


  • 1 1/2 pounds small golden beets
  • Cooking spray
  • 1/4 cup orange juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 cups mixed salad greens
  • 3 cups chopped beet greens (about 3 ounces)
  • 1 1/2 cups tangerine or orange sections, halved crosswise (about 8 tangerines)
  • 2 tablespoons shaved fresh Parmesan cheese
  • 1 tablespoon coarsely chopped walnuts, toasted


Preheat oven to 400°.

Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half.

Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 38%
  • Fat: 4.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 4.6g
  • Carbohydrate: 24.8g
  • Fiber: 6.1g
  • Cholesterol: 2mg
  • Iron: 2.1mg
  • Sodium: 263mg
  • Calcium: 119mg

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Roasted Beet and Citrus Salad Recipe