Roasted Beet & Citrus Salad with Walnut Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing salad featuring earthy roasted beets, zesty citrus segments, and crunchy walnuts in a vibrant vinaigrette, perfect for a light lunch or side dish. This mediterranean-inspired salads (gluten-free, vegetarian) ready in about 45 minutes pairs medium, peeled and cubed beets, olive oil, segmented orange 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 320 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 cubed beets
• 2 tbsp olive oil
• 1, segmented orange
• 1, segmented blood orange
• 4 cups arugula
• 1/2 cup, toasted walnuts
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Step 1: Toss 4 medium peeled and cubed beets with 2 tbsp olive oil on a baking sheet. Season with salt and pepper, then roast at 400°F (200°C) for 25 minutes until tender when pierced with a fork.
2. Step 2: Whisk together 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp honey, 1/4 tsp salt, and a pinch of black pepper in a small bowl until emulsified.
3. Step 3: Let roasted beets cool slightly, then arrange 4 cups arugula on a plate. Top with cooled beets, 1 segmented orange, and 1 segmented blood orange.
4. Step 4: Drizzle with 1/4 of the vinaigrette, then sprinkle with 1/2 cup toasted walnuts. Serve immediately, adding remaining vinaigrette to taste.