This beet and citrus salad is a vibrant, flavor-packed dish made with roasted beets, fresh citrus, crispy bacon, and a zesty garlic citrus vinaigrette. It works beautifully as a light meal or as a colorful, crowd-pleasing side dish.
If you’re looking for a salad that feels a little fancy but is still easy to pull together, this beet and citrus salad delivers. Roasted beets bring an earthy sweetness, while juicy citrus adds brightness that balances every bite. Tossed with crispy bacon and a simple garlic citrus vinaigrette, this salad is anything but boring. I didn’t always love beets, though. I grew up eating them canned and pickled, and it wasn’t until my twenties that I tried freshly roasted beets and realized how much pairing them with sweet and savory ingredients can transform their flavor.
Whether you’re serving it alongside a weeknight dinner or adding it to a holiday spread, this beet and orange salad is a true show-stopper. It’s colorful, full of texture, and packed with flavor, which proves that salads can absolutely steal the spotlight. Even my husband, who still insists he doesn’t like beets, gave this one a try. While the beets didn’t win him over, he happily ate all the tangerines and salad, which I consider a small victory.
Table of contents
Why this Recipe Works
Sweet and savory balance – The natural sweetness of roasted beets pairs beautifully with fresh citrus, while crispy bacon adds just enough salty crunch to round everything out.
The garlic citrus vinaigrette ties it all together – Roasted garlic mellows into a rich, almost buttery flavor that blends perfectly with fresh orange juice and vinegar for a bright, homemade dressing.
Great texture in every bite – Tender beets, juicy citrus segments, crisp greens, crunchy bacon, and creamy feta create a beet and citrus salad that’s satisfying and layered with texture.
Ingredients
- Beets – Roast beets until tender to bring out their natural sweetness.
- Citrus – Tangerines or oranges add fresh, juicy brightness.
- Greens – A fresh base of spring mix and spinach holds up well to the dressing.
- Bacon – Crispy bacon adds a smoky, salty crunch.
- Feta cheese – I love adding feta because it adds a creamy and tangy twist to the salad.
- Homemade Vinaigrette – This homemade vinaigrette comes together in minutes and made with roasted garlic, orange juice, vinegar, salt, and pepper.
FAQs
Kind of… you can roast the beets and prepare the vinaigrette up to a day in advance. Store everything separately and assemble just before serving.
Thinly sliced fennel, shaved carrots, or roasted sweet potatoes all work well in this salad.
Absolutely. Simply leave out the bacon or replace it with toasted nuts or seeds for crunch.
Recipe Tips & Tricks
Here are a few of my favorite tips and tricks whenever I make a roasted beet salad.
- Roasting Beets – Roast the beets wrapped in foil so they steam and stay tender. However, I sometimes will cook them in the Instant Pot to save time.
- Peeling – Peel beets after roasting—skins slide off easily under cool water. Just make sure you wear gloves or else your hands will be dyed the color of the beets!
- Roasting Garlic – Roasting the garlic removes the harsh bite and adds depth to the vinaigrette.
- Dressing – Toss greens lightly with dressing first, then layer in toppings for even flavor.
- Spring Mix – When I originally created this recipe I used Earthbound Farms Organic Deep Greens Blend. I can’t always find this blend in the stores. Spring mix is a great substitute and why I have changed the ingredient.
- Protein – Add grilled chicken or baked shrimp as a complimentary protein option to the salad.
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Beet and Citrus Salad
Equipment
Ingredients
- 1 whole garlic clove
- 8 whole fresh beets red and golden
- ¼ cup water
- 2 tablespoons fresh orange juice
- 2 teaspoons red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 5 ounces Spring Mix
- 5 ounces Organic Spinach
- 2 slices bacon
- 1 tangerine peeled and segmented
- 1 tablespoon feta crumbled
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Remove the papery skin from the garlic head (but don’t peel or separate the cloves). Cut off the pointed end of the garlic head. Wrap tightly in a piece of aluminum foil.
- Chop the beet greens off the beets. Wash very good and then wrap tightly with foil (divide the beets into two pieces of aluminum foil: golden and red). Place all the aluminum foil bundles on a baking sheet and bake for 1 hour.
- Once the beets are cooked let it cool and then rinse the beets under cool water and peel the beets. The skin will easily come off.
- While the beets cool cook the bacon on medium heat for 5 minutes or until golden brown and crispy.
- In a small bowl mix together the water, orange juice, red wine vinegar, salt, and pepper. Mix then squeeze in the roasted garlic. Whisk well and set to the side. Remove the bacon from the pan and place on a paper towel. Remove the pan from the heat and pour the orange juice garlic mixture into the pan. Mix well with a wooden spoon.
- Place the spring mix and spinach in a large bowl. Pour the garlic dressing on top of the greens. Toss well then quarter beets, peel the tangerine and cut into segments, chop the bacon and add to the salad. Crumbled feta on top and divide among plates. Enjoy immediately.
Notes
- Roasting Beets – Roast the beets wrapped in foil so they steam and stay tender. However, I sometimes will cook them in the Instant Pot to save time.
- Peeling – Peel beets after roasting—skins slide off easily under cool water. Just make sure you wear gloves or else your hands will be dyed the color of the beets!
- Roasting Garlic – Roasting the garlic removes the harsh bite and adds depth to the vinaigrette.
- Dressing – Toss greens lightly with dressing first, then layer in toppings for even flavor.
- Spring Mix – When I originally created this recipe I used Earthbound Farms Organic Deep Greens Blend. I can’t always find this blend in the stores. Spring mix is a great substitute and why I have changed the ingredient.
Liz says
Any excuse to eat beets is A-OK with me! This is one gorgeous salad!
April says
this looks amazing! i looooove beet salads <3