Aperol-Infused Beetroot Salad with Citrus Vinaigrette
A refreshing salad where roasted beets marry with Aperol's vibrant bitterness in a bright, citrusy dressing for a sophisticated starter. This mediterranean-inspired salads (vegan) ready in about 35 minutes pairs beetroot, olive oil, Aperol 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 280 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
- 2 medium, peeled and diced beetroot
- 1 tablespoon olive oil
- 2 tablespoons Aperol
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh mint
- 4 cups mixed greens
- 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). Toss diced beetroot with 1 tablespoon olive oil, spread on a baking sheet, and roast for 25 minutes until tender and caramelized, stirring once halfway through.
- Step 2: In a small bowl, whisk together 2 tablespoons Aperol, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt until emulsified. Drizzle over warm roasted beets and toss gently to coat.
- Step 3: Arrange mixed greens on a serving platter, top with beetroot mixture, sprinkle with 1 tablespoon chopped mint and 1/4 cup toasted walnuts, and serve immediately while greens are crisp.
Frequently asked questions
How long does Aperol-Infused Beetroot Salad with Citrus Vinaigrette take to make?
Total time is about 35 minutes (10 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-Infused Beetroot Salad with Citrus Vinaigrette?
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 beetroot from drying out.
Can I substitute ingredients in Aperol-Infused Beetroot Salad with Citrus Vinaigrette?
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-Infused Beetroot Salad with Citrus Vinaigrette 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.
Is Aperol-Infused Beetroot Salad with Citrus Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
