Half-and-Half Citrus Vinaigrette Salad with Roasted Beets

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring roasted beets tossed in a bright half orange, half lemon citrus vinaigrette with mixed greens and toasted walnuts. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 50 minutes pairs medium, peeled and cubed beets, mixed salad greens, toasted walnuts 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 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.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 200 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beets with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 35-40 minutes until tender, turning halfway through.
  2. Step 2: While beets roast, whisk together 1/4 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lemon juice, 1/3 cup olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified and slightly thickened.
  3. Step 3: In a large bowl, combine 5 cups mixed salad greens with the warm roasted beets and 1/2 cup toasted walnuts.
  4. Step 4: Drizzle the citrus vinaigrette over the salad and toss gently until everything is evenly coated. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Half-and-Half Citrus Vinaigrette Salad with Roasted Beets take to make?

Total time is about 50 minutes (10 min prep + 40 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 Half-and-Half Citrus Vinaigrette Salad 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 mixed salad greens from drying out.

Can I substitute ingredients in Half-and-Half Citrus Vinaigrette Salad 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 Half-and-Half Citrus Vinaigrette Salad with Roasted Beets 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 Half-and-Half Citrus Vinaigrette Salad with Roasted Beets vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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