Bright Beet and Citrus Salad with Dill Vinaigrette
A vibrant, refreshing salad featuring roasted beets and blood oranges, tossed in a zesty dill vinaigrette. Perfect for summer lunches. This mediterranean-inspired salads ready in about 45 minutes pairs mixed baby greens, finely chopped fresh dill, extra-virgin olive oil 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 285 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
- 4 medium, peeled and diced into 1/2-inch cubes beets
- 2, peeled and sliced into 1/4-inch segments blood oranges
- 5 oz mixed baby greens
- 2 tbsp finely chopped fresh dill
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 medium diced beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges.
- Step 2: Whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir in 2 tbsp chopped fresh dill until well combined.
- Step 3: In a large bowl, combine 5 oz mixed baby greens, roasted beets, and 2 peeled blood orange slices. Drizzle with 3/4 of the vinaigrette and toss gently until evenly coated. Serve immediately with remaining vinaigrette on the side.
Frequently asked questions
How long does Bright Beet and Citrus Salad with Dill Vinaigrette take to make?
Total time is about 45 minutes (15 min prep + 30 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 Bright Beet and Citrus Salad with Dill 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 mixed baby greens from drying out.
Can I substitute ingredients in Bright Beet and Citrus Salad with Dill 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 Bright Beet and Citrus Salad with Dill 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.
What goes well with Bright Beet and Citrus Salad with Dill 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.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
