This Roasted Beet-and-Citrus Salad is colorful, seasonal and has a beautiful presentation. Not only does it look pretty, this dish tastes light and fresh. The beetsand citrus elements also offer different textures for a more interesting experience than your everyday green salad. One of our test kitchen professionals said “the citrus segment and the orange-zest-spiked vinaigrette pair well with the earthy sweet of the beets.” (Jarred citrus ingredients are available in the refrigerated section of the fruit and vegetable department at the grocery store.) The mixture of red and yellow beets will add a pop of color to your dinner table.
How to Make It
Preheat oven to 350°F. Scrub beets, and trim greens to 1 inch. Wrap red beets in a single layer in an aluminum foil pouch, closing it tightly. Wrap yellow beets in a second foil pouch. Bake in preheated oven until tender, about 1 hour and 15 minutes. Uncover and cool completely, about 30 minutes.
Rub beets to remove skins; slice into 1/4-inch-thick rounds. Arrange on a serving platter. Arrange citrus segments on beets.
Whisk together vinegar, honey, zest, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl. Add the oil in a slow, steady stream, whisking continuously, until emulsified. Drizzle vinaigrette over beets and citrus. Sprinkle with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve at room temperature.