Wind-Spiced Citrus Salad with Earthy Roasted Beets

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A refreshing salad combining wind-fresh citrus with roasted earthy beets, tossed in a bright, spiced vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs medium, peeled and quartered beets, divided olive oil, orange segments 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

• 3 medium, peeled and quartered beets
• 3 tbsp divided olive oil
• 1 cup orange segments
• 4 cups arugula
• 1/2 cup toasted walnuts
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 3 peeled and quartered medium beets with 2 tbsp olive oil and 1/2 tsp salt, spread on a baking sheet, and roast for 35-40 minutes until tender when pierced with a fork.
2. Step 2: While beets roast, whisk together 1 tbsp honey, 2 tbsp apple cider vinegar, 1/2 tsp ground coriander, 1/4 tsp black pepper, and 1 tbsp olive oil in a small bowl to make the vinaigrette.
3. Step 3: In a large salad bowl, combine 4 cups fresh arugula, 1 cup orange segments, and 1/2 cup toasted walnuts.
4. Step 4: When beets are cool enough to handle, chop roughly and add to the salad bowl. Pour the vinaigrette over the salad and toss gently to coat evenly before serving.