An antioxidant-rich recipe with topped with a delicious grapefruit vinaigrette.
Our Healthy Roasted Beet Salad is a perfect balance of flavors, combining earthy, sweet, and tangy notes in every bite. The salad features tender roasted beets, creamy goat cheese, sweet candied walnuts, and crisp red onion served over a bed of fresh baby greens.
A homemade grapefruit vinaigrette ties all the ingredients together, adding a bright, citrusy finish with a hint of honey and tangy Dijon mustard. While the vibrant citrus makes it a wonderful, colorful side dish for the holidays, this nutritious salad is a delicious and satisfying option to enjoy any time of year.
Our Healthy Roasted Beet Salad is a great choice because each ingredient brings powerful health benefits to the table. The beets are rich in antioxidants with anti-inflammatory properties, while the pink grapefruit provides an excellent source of Vitamins A and C to support immune function. To complete the dish, walnuts offer heart-healthy Omega-3 fatty acids, and a bed of leafy greens provides essential nutrients and fiber, making this a truly well-rounded and delicious choice.
| Prep Time 15 mins | Cook Time 45-60 mins | Total Time 60- 75 mins |
Servings: 4
Ingredients
What to buy at the store?
For the Salad:
- Cooked Beets: 1 cup, cut into ½ inch cubes (See note below)
- Baby Greens: 2 cups, packed (a mix of spinach and arugula works well)
- Goat Cheese: ½ cup crumbled goat cheese.
- Walnuts: ½ cup walnuts, toasted.
- Red Onion: ¼ cup, thinly sliced
- Olive Oil: 1 tablespoon.
- Salt & Pepper: To taste.
For the Vinaigrette:
- Grapefruit Juice: ½ cup (freshly squeezed is best)
- Olive Oil: ¼ cup extra-virgin olive oil
- Red Wine Vinegar: 1 teaspoon
- Honey: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Kosher Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
Instructions
Step One: Roast the Beets
Preheat your oven to 400°F (200°C). Rub the beets with 1 tablespoon of olive oil, salt, and pepper. Wrap each beet individually in aluminum foil, place them on a baking sheet, and roast for 45-60 minutes, or until tender when pierced with a fork.
Step Two: Make the Vinaigrette
Combine all the vinaigrette ingredients (grapefruit juice, olive oil, vinegar, honey, Dijon mustard, salt, and pepper) in a mason jar with a lid. Shake vigorously until the dressing is well combined. Alternatively, whisk all ingredients together in a small bowl.
Step Three: Assemble the salad.
In a large bowl, add the baby greens, cubed beets, thinly sliced red onion, crumbled goat cheese, and candied walnuts or pecans.
Step Four: Combine and serve.
Drizzle about half of the grapefruit vinaigrette over the salad and toss gently to coat everything. Add more dressing as needed, to your taste. Serve immediately.
Why is this recipe a great choice?
- Beets are rich in antioxidants called betalains, which have anti-inflammatory properties.
- Pink Grapefruit is an excellent source of Vitamins A and C, which support immune function.
- Walnuts are packed with Omega-3 fatty acids, which are beneficial for heart and brain health.
- Arugula and other leafy greens are full of essential nutrients and fiber.