Roasted Beet and Swiss Chard Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring earthy roasted beets and tender Swiss chard leaves, brightened with a tangy citrus vinaigrette. This mediterranean-inspired curry (vegetarian, gluten free) ready in about 55 minutes pairs chopped Swiss chard leaves, divided olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (9 ratings) Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Toss 3 medium peeled and cubed beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and caramelized, stirring halfway through.
  2. Step 2: While beets roast, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 minced small garlic clove, and 1 tbsp olive oil in a small bowl until emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Toss 4 cups chopped Swiss chard leaves with half the citrus vinaigrette to lightly coat.
  4. Step 4: Once beets are cool enough to handle, combine them with the dressed Swiss chard, 1/3 cup toasted chopped walnuts, and 1/4 cup crumbled goat cheese. Drizzle with remaining vinaigrette and toss gently before serving.

Frequently asked questions

How long does Roasted Beet and Swiss Chard Salad with Citrus Vinaigrette take to make?

Total time is about 55 minutes (15 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 Roasted Beet and Swiss Chard 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 chopped swiss chard leaves from drying out.

Can I substitute ingredients in Roasted Beet and Swiss Chard 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 Roasted Beet and Swiss Chard 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.

Is Roasted Beet and Swiss Chard Salad with Citrus Vinaigrette 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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