Sunrise Beetroot & Citrus Salad with Mint Vinaigrette
A vibrant, nutrient-packed salad showcasing the full spectrum of visible light through jewel-toned beets and citrus, dressed in a bright herb vinaigrette. This mediterranean-inspired salads ready in about 25 minutes pairs (115g) mixed microgreens, finely chopped fresh mint leaves, extra virgin olive oil 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.
Ingredients
- 1 lb (450g) red beets, peeled and julienned beets
- 2 medium, supremed (segments separated from membranes) navel oranges
- 4 oz (115g) mixed microgreens
- 1/4 cup, finely chopped fresh mint leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp sea salt
- pinch freshly ground black pepper
Instructions
- Step 1: Whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp sea salt, and a pinch of freshly ground black pepper in a small bowl until emulsified and glossy.
- Step 2: In a large mixing bowl, combine 1 lb peeled and julienned red beets, 2 supremed navel oranges, and 1/4 cup finely chopped fresh mint leaves. Pour 2/3 of the vinaigrette over the salad and toss gently until evenly coated and the beets are glistening.
- Step 3: Divide the salad between plates, top with 4 oz mixed microgreens, and drizzle with the remaining vinaigrette. Serve immediately while the beets are crisp-tender and the citrus is juicy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunrise Beetroot & Citrus Salad with Mint Vinaigrette take to make?
Total time is about 25 minutes (25 min prep + 0 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 Sunrise 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 (115g) mixed microgreens from drying out.
Can I substitute ingredients in Sunrise 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 Sunrise 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.
What goes well with Sunrise Beetroot & Citrus Salad with Mint Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
