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 (about 1 lb) 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 olive oil 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.
