Beet and Citrus Salad
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.
Servings 4
Calories 159kcal
Equipment
- Knife
- 1 Baking Sheet
- Aluminum Foil
- 1 Tongs
- 1 Oven
- Measuring Spoons
- Measuring Cups
- Medium Bowl
- Whisk
- Frying Pan
- Stove Top
- Large Salad Bowl
- Tongs
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.
Nutrition
Serving: 1cup | Calories: 159kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 432mg | Potassium: 867mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3964IU | Vitamin C: 37mg | Calcium: 95mg | Iron: 2mg