Roasted Beet & Citrus Salad
Earthy roasted beets and bright citrus segments over peppery arugula with toasted walnuts.
Sodium note
Beets and citrus are naturally sodium-free stars—this salad needs nothing more than a light vinaigrette to shine.
Ingredients
- 4 medium beets, scrubbed
- 5 cups baby arugula
- 2 oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/3 cup walnuts, toasted and roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard (no-salt-added)
- Freshly ground black pepper, to taste
Method
- 1
Preheat the oven to 400°F. Wrap the beets in foil and roast for 40-45 minutes, until fork-tender.
- 2
Let the beets cool slightly, then rub off the skins with a paper towel and cut into wedges.
- 3
Arrange the arugula on a platter and top with the beet wedges and citrus segments.
- 4
Whisk together the olive oil, balsamic vinegar, and mustard, then drizzle over the salad.
- 5
Scatter the toasted walnuts on top and finish with black pepper.
Nutrition (estimated, per serving)
- Calories
- 210
- Protein
- 4g
- Carbs
- 22g
- Fat
- 13g
- Sodium
- 70mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Swap walnuts for toasted pecans or pumpkin seeds.
- Use spinach in place of arugula for a milder green.
- No grapefruit on hand? Use a second orange instead.
Tips
- Roasting beets in foil keeps them moist and makes peeling much easier.
- Use a mix of red and golden beets for a beautiful presentation.
- This salad can be assembled ahead—just add the dressing right before serving.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
