Sunbeam Citrus & Beet Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant salad bursting with the colors of dawn, featuring roasted beets, orange segments, and a zesty lemon-tahini dressing that captures sunlight in every bite. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 45 minutes pairs beets, olive oil, salt 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 280 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

• 2 medium beets
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup orange segments
• 1/4 cup red onion
• 2 cups mixed greens
• 1/4 cup pumpkin seeds
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 2 tbsp water

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and diced medium beets (1/4-inch cubes) with 1 tbsp olive oil and 1/2 tsp salt on a parchment-lined baking sheet; roast for 25-30 minutes until tender and caramelized at the edges.
2. Step 2: While beets roast, whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, 2 tbsp water, and a pinch of salt in a small bowl until smooth and creamy.
3. Step 3: In a large bowl, combine 2 cups mixed greens, 1/4 cup orange segments, and 1/4 cup thinly sliced red onion; drizzle with the dressing and toss gently until evenly coated.
4. Step 4: Top the salad with roasted beets and 1/4 cup toasted pumpkin seeds just before serving.