Radiant Beetroot & Citrus Salad with Mint Vinaigrette

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

A vibrant, nutrient-packed salad featuring roasted beets, sweet oranges, and a tangy mint-infused dressing that shines with fresh flavors. This mediterranean-inspired salads (vegan, gluten-free) ready in about 50 minutes pairs beetroot, navel oranges, baby arugula 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 210 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 peeled, diced beetroot (1/2-inch cubes) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; roast for 25-30 minutes until fork-tender and caramelized.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp white balsamic vinegar, 1 tsp honey, 1/4 cup packed mint leaves, 1/4 tsp flaky sea salt, and a pinch of black pepper until smooth.
  3. Step 3: Toss roasted beets with 4 cups baby arugula in a large bowl until combined. Drizzle with vinaigrette and gently fold in 2 peeled, segmented oranges until evenly coated.
  4. Step 4: Serve immediately with extra mint leaves for garnish; the beets should be tender and the vinaigrette should coat the greens without pooling.

Frequently asked questions

How long does Radiant Beetroot & Citrus Salad with Mint Vinaigrette take to make?

Total time is about 50 minutes (20 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 Radiant Beetroot & Citrus Salad with Mint 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 Radiant Beetroot & Citrus Salad with Mint 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 Radiant Beetroot & Citrus Salad with Mint 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.

Is Radiant Beetroot & Citrus Salad with Mint Vinaigrette vegan?

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

What others are saying

Related recipes