Aperol Citrus Vinaigrette with Roasted Beets
A deeply flavorful salad with earthy roasted beets and creamy goat cheese, dressed in a bright Aperol-infused vinaigrette that balances sweet and tart. This italian-inspired salads ready in about 40 minutes pairs Beets (small, unpeeled), Olive oil, Salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 (about 1 lb) Beets (small, unpeeled)
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1 tbsp Aperol
- 2 tbsp Fresh orange juice
- 1 tbsp Fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- 4 cups Mixed greens
- 1/2 cup, crumbled Goat cheese
- 1/4 cup, toasted Walnuts
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut beets into 1/2-inch cubes, toss with 1 tbsp olive oil and 1/4 tsp salt, then spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized, stirring once halfway through.
- Step 2: In a small bowl, whisk 1 tbsp Aperol, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp honey until emulsified and smooth.
- Step 3: Toss roasted beets with 4 cups mixed greens, then drizzle with the vinaigrette and toss gently until evenly coated. Top with 1/2 cup crumbled goat cheese and 1/4 cup toasted walnuts.
Frequently asked questions
How long does Aperol Citrus Vinaigrette with Roasted Beets take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol Citrus Vinaigrette with Roasted Beets?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets (small, unpeeled) from drying out.
Can I substitute ingredients in Aperol Citrus Vinaigrette with Roasted Beets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol Citrus Vinaigrette with Roasted Beets for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aperol Citrus Vinaigrette with Roasted Beets?
Italian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
