Bittersweet Beet Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Earthy roasted beets paired with a bright vinaigrette featuring Aperol's signature bittersweet citrus profile. This mediterranean-inspired salads ready in about 40 minutes pairs beets, extra virgin 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 180 calories and feeds 4, 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb peeled and cubed beets with 2 tbsp olive oil, then spread in a single layer on a baking sheet. Roast for 25-30 minutes until tender when pierced with a knife, flipping halfway through.
  2. Step 2: While beets roast, whisk together 1 tbsp Aperol, 1 tbsp red wine vinegar, 1 tbsp fresh orange juice, and 1 tsp Dijon mustard in a small bowl until emulsified.
  3. Step 3: Toss 1 cup watercress with 1/4 cup crumbled feta cheese and 2 tbsp of the vinaigrette in a large bowl.
  4. Step 4: Slice roasted beets into 1/4-inch thick rounds and arrange on top of the watercress mixture. Drizzle with remaining vinaigrette and serve immediately.

Frequently asked questions

How long does Bittersweet Beet Salad with Citrus Vinaigrette 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 Bittersweet Beet 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 beets from drying out.

Can I substitute ingredients in Bittersweet Beet 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 Bittersweet Beet Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Bittersweet Beet Salad with Citrus Vinaigrette?

Mediterranean 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.

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