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This Roasted Beet and Citrus Salad is a beautiful, vibrant and deliciously festive winter salad that is AIP, paleo, Whole30 and vegan. It’s perfect accompaniment to your holiday table. Creamy avocado, earthy beets, sweet and tangy in-season citrus and peppery arugula really make this salad pop. I’m a true believer that regardless of the size of your gatherings, you can still enjoy big flavor, and this salad brings just that. It’s AIP, paleo, Whole30 and vegan and sure to please both in terms of looks and taste.
My greens of choice for this salad are Earthbound Farm Organic Baby Spinach & Baby Arugula blend. I love the natural spiciness that the arugula lends here which is nicely complimented by the baby spinach. The fact that these greens are triple washed and ready to eat is a huge bonus, especially around the holidays!
This Roasted Beet and Citrus Salad is paired with a simple yet flavorful citrus dressing made using the juices from the grapefruit, fresh basil, garlic, apple cider vinegar and olive oil. Did you know that citrus and arugula are a match made in heaven? Truly one of my favorite combos!
Here’s what you’ll need for this Roasted Beet and Citrus Salad
- Earthbound Farm Organic Baby Spinach & Baby Arugula, 5 oz
- Beets (can use any variety or a combination thereof)
- Ruby red grapefruits (plus reserved juice)
- Kumquats (or sub navel orange)
- Avocado
- Red onion
- Toasted coconut flakes
- Olive oil
- Sea salt
- Fresh basil and dried oregano
- Apple cider vinegar
- Garlic
Roasting your beets
The roasted beets are the star of this salad, and I love prepping these in advance so that I can quickly throw together the salad before serving for ultimate ease. My preferred way of roasting beets is to keep the skins on, scrub them and toss them in olive oil and sea salt. I like to bake in a 450F oven for 45 minutes to an hour until fork tender. Once cooked, the skins will easily slide off with your fingers.
Once cooled, slice the beets into 1-inch wedges and sprinkle with a few additional pinches of salt. You can either refrigerate until ready to use, or set aside for plating.
Plating your Roasted Beet and Citrus Salad
For a beautiful presentation of this salad, I like to use a large platter or shallow and wide serving bowl. Begin by laying out one package of Earthbound Farm Organic Baby Spinach & Baby Arugula, followed by the roasted beets, avocado, grapefruit, kumquats, sliced red onion and finally, garnish with toasted coconut flakes and fresh sea salt.
Toss at the table just before serving to preserve the presentation. Sprinkle with additional sea salt, black pepper (AIP-reintro) and thinly sliced fresh basil if desired.
If you try this Roasted Beet and Citrus salad, I would love if you gave the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and #healmedelicious.
PrintRoasted Beet and Citrus Salad (AIP, Whole30, vegan)
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This Roasted Beet and Citrus Salad is a beautiful, vibrant and deliciously festive winter salad that is AIP, paleo, Whole30 and vegan.
Ingredients
Salad
- 1 5oz package Earthbound Farm Organic Baby Spinach & Baby Arugula
- 2 large ruby red grapefruits, segmented (reserve juice)
- 5 medium red beets, roasted and sliced into 1-inch wedges
- 1/2 cup sliced kumquats or 1 orange, segmented
- 1/3 cup toasted coconut flakes
- 1 avocado, thinly sliced
- 1 small red onion, finely sliced
Dressing
- 1/4 cup freshly squeezed grapefruit juice
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
- 1 large clove garlic, crushed
- 1 TBSP fresh basil, finely chopped
- 1/2 tsp dried oregano
Instructions
Beets
- Wash and scrub beets with skins on. Cut off the stems and the top of each beet and drizzle with olive oil and sea salt. Roasted in a 450-degree oven for 45-60 minutes or until fork tender.
- Once your beets have cooled, slide the skins off with your fingers and slice into wedges. Sprinkle with sea salt and set aside.
Grapefruits
- Segment grapefruits by removing the membranes and piths. Reserve juice for dressing.
Dressing
- To make dressing, combine grapefruit juice, apple cider vinegar, olive oil, sea salt, crushed garlic, fresh basil and oregano in a large mason jar. Cover lid and shake to combine.
Salad
- On a large platter or wide and flat salad bowl, lay out baby spinach and baby arugula, followed by the roasted beets, avocado, grapefruit, kumquats, sliced red onion.
- Pour dressing over salad and garnish with toasted coconut flakes and fresh sea salt. Toss right before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salads
Meerna
So delicious!
Yannique
From the moment I saw this gorgeous post, I knew I had to try this ASAP. Thank you for another 5 star recipe. The combination of flavours and textures were divine!