Glazed Beet and Walnut Salad with Citrus Dressing
Earthy roasted beets and crunchy walnuts tossed in a bright citrus dressing for a refreshing salad. This mediterranean-inspired comfort food (vegetarian) ready in about 50 minutes blends roughly chopped walnuts, divided olive oil, freshly squeezed orange juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium, peeled and cut into 1-inch cubes beets
- 1/2 cup roughly chopped walnuts
- 3 tbsp, divided olive oil
- 1/4 cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey
- 1 minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed greens
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and edges caramelize.
- Step 2: While beets roast, toast 1/2 cup roughly chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden, stirring frequently.
- Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lemon juice, 1 tbsp honey, 1 minced garlic clove, and 1 tbsp olive oil until emulsified.
- Step 4: In a large salad bowl, combine 4 cups mixed greens, the roasted beets, and toasted walnuts. Drizzle with the citrus dressing and toss gently to coat.
- Step 5: Serve immediately as a vibrant side salad or light lunch.
Frequently asked questions
How long does Glazed Beet and Walnut Salad with Citrus Dressing take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Glazed Beet and Walnut Salad with Citrus Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Glazed Beet and Walnut Salad with Citrus Dressing?
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 Glazed Beet and Walnut Salad with Citrus Dressing 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.
Is Glazed Beet and Walnut Salad with Citrus Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family dinner and they all raved about the citrus dressing.
- ★★★★★
Loved it! The beets were perfectly glazed and the citrus dressing was a bright finish.
- ★★★★☆
The salad was delicious, but the beets took longer to glaze than the recipe said.
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