Spectrum Beetroot Salad with Citrus Vinaigrette
A jewel-toned salad featuring roasted beets, blood oranges, and toasted walnuts, dressed in a vibrant citrus vinaigrette. This mediterranean-inspired salads (vegan) ready in about 45 minutes pairs medium beetroots, peeled and segmented blood oranges, chopped 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 340 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.
Ingredients
- 3 medium beetroots
- 2 peeled and segmented blood oranges
- 1/2 cup chopped walnuts
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 4 cups baby arugula
- 1/2 cup crumbled feta cheese
- 1/4 thinly sliced lemon
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 425°F. Peel and cube 3 medium beetroots into 1/2-inch pieces. Toss with 1 tbsp olive oil, 1/4 tsp salt, and roast for 25 minutes until fork-tender and caramelized at edges.
- Step 2: Whisk 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1/4 tsp salt in a small bowl until emulsified. Add 1/4 cup sliced lemon for extra brightness.
- Step 3: In a large bowl, combine 4 cups baby arugula, 1/2 cup crumbled feta, 1/2 cup chopped walnuts, and roasted beets. Drizzle with 3/4 of the vinaigrette, toss gently, then arrange 2 segmented blood oranges on top. Drizzle with remaining vinaigrette just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spectrum Beetroot Salad with Citrus Vinaigrette take to make?
Total time is about 45 minutes (20 min prep + 25 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 Spectrum Beetroot 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 medium beetroots from drying out.
Can I substitute ingredients in Spectrum Beetroot 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 Spectrum Beetroot 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 Spectrum Beetroot Salad with Citrus Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
