Citrus Beets Salad Recipes

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CITRUS & ROASTED BEETS SALAD



Citrus & Roasted Beets Salad image

Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors-just add chicken and it's a complete meal. -Peter Eldridge, Clermont, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
8 cups fresh arugula or baby spinach
1 can (14 ounces) hearts of palm, drained and sliced
1 medium grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
1 tangerine, peeled and sectioned
1 cup crumbled goat cheese
DRESSING:
3 tablespoons balsamic vinegar
4 teaspoons grated orange zest
2 teaspoons grated tangerine zest
1 tablespoon orange juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup olive oil

Steps:

  • Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

Nutrition Facts : Calories 223 calories, Fat 14g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 319mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 4g fiber), Protein 6g protein.

CITRUS BEET SALAD



Citrus Beet Salad image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

12 whole baby beets or 6 large beets, tops removed and ends trimmed
2 navel oranges
1/2 small Spanish onion, halved lengthwise and thinly sliced
1/4 cup sliced black olives
10 fresh mint leaves, coarsely chopped
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lime, juiced

Steps:

  • Preheat the oven to 400 degrees F.
  • If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
  • Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
  • Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

CITRUS BEET SALAD



Citrus Beet Salad image

Make and share this Citrus Beet Salad recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 large beets
5 tangerines or 5 clementines, separated into sections
1 small red onion, finely chopped
1 bunch mint, chopped
1 1/2 cups goat cheese, crumbled
2 tablespoons olive oil

Steps:

  • Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
  • Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and olive oil. Toss.
  • Top with the goat cheese.

Nutrition Facts : Calories 293.9, Fat 14.4, SaturatedFat 2, Sodium 83.1, Carbohydrate 42.6, Fiber 6.5, Sugar 32.7, Protein 3.9

GOLDEN BEET AND CITRUS SALAD



Golden Beet and Citrus Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds golden beets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 navel oranges, peeled, peels reserved
1 mini cucumber
1/4 cup plain Greek yogurt
2 tablespoons chopped fresh mint
1/2 lemon, zested and juiced (about 1 tablespoon of each)
1/4 cup roasted pistachios, chopped
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
  • Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
  • Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
  • Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
  • To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.

GRILLED BEET & CHARRED CITRUS SALAD



Grilled Beet & Charred Citrus Salad image

Make and share this Grilled Beet & Charred Citrus Salad recipe from Food.com.

Provided by Rick M.

Categories     Citrus

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

5 lbs mixed medium beets, such as red, gold and pink, washed and tops removed
2 oranges, halved
2 lemons, halved
1/4 cup extra virgin olive oil
flakey sea salt (for serving)
fresh ground black pepper
torn mint leaf (for serving)
chopped chives (for serving)
toasted black and white sesame seeds (for serving)
vegetable oil (for brushing)

Steps:

  • Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
  • Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
  • Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.

BEETS WITH CITRUS-MINT DRESSING



Beets with Citrus-Mint Dressing image

A salad of beets with citrus-mint dressing adds abright note to your meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

7 medium golden beets, scrubbed well
10 baby Chioggia or baby red beets, trimmed, scrubbed well
6 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons coarsely chopped fresh mint leaves, plus sprigs for garnish

Steps:

  • Place golden beets in a medium saucepan, and baby beets in a small saucepan; add water to cover beets by 2 inches. Bring to a boil over medium-high heat, then reduce heat to medium-low; simmer until beets are tender, 40 to 45 minutes for golden beets and 15 to 20 minutes for baby beets. Drain beets, and let stand until cool enough to handle.
  • Peel beets. Cut the golden beets crosswise into 1/4-inch-thick slices, and cut baby beets in half lengthwise. Arrange beets on a serving platter.
  • Whisk together the orange juice, lemon juice, and oil in a small bowl. Season with salt and pepper, and stir in the mint. Drizzle beets with the citrus-mint dressing, and garnish with mint sprigs.

PERSIMMON, BEET, AND CITRUS SALAD



Persimmon, Beet, and Citrus Salad image

Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 8

3 bunches assorted small pink, yellow, and red beets (about 2 pounds total)
8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total)
5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges
2 heads Belgian endive, leaves separated
1 bunch watercress, tough stems removed (2 cups)
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
  • Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
  • Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

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