How to Make Warm Citrus & Beet Salad with Oranges for New Year Refresh

Prep the beets

Preheat oven to 400 °F (204 °C). Scrub 4 medium beets and trim stems, reserving greens. Wrap each beet in foil with a drizzle of olive oil and a pinch of salt. Place on a rimmed sheet pan and roast 35–45 min until a paring knife slides in with no resistance. Cool 10 min, then rub skins off with paper towels. Slice into ½-inch half-moons.

Segment the citrus

Slice the top and bottom off 2 large oranges. Stand fruit on a cut end and, following the curve, cut away peel and pith. Over a bowl, slip a knife along membranes to release supremes. Squeeze remaining membranes to extract juice; reserve 2 Tbsp for the dressing.

Toast the pistachios

Place ⅓ cup raw pistachios in a dry skillet over medium heat. Shake pan every 30 seconds for 3–4 min until nuts are fragrant and lightly golden. Transfer to a small plate to stop cooking.

Sauté the beet greens

Rinse reserved greens, strip tender leaves from tough stems, and roughly chop. Heat 1 Tbsp olive oil in the same skillet over medium. Add 1 minced garlic clove; cook 30 seconds. Add greens, pinch salt, and 1 Tbsp water. Toss 2–3 min until wilted and bright. Transfer to serving platter as the bed.

Warm the citrus

Return skillet to medium heat with 1 tsp olive oil. Add orange segments and a pinch of flaky salt. Cook 45–60 seconds per side until edges just start to caramelize. Remove from heat; the warmth intensifies aroma without collapsing segments.

Whisk the maple-tahini drizzle

In a small bowl combine 2 Tbsp tahini, 1 Tbsp maple syrup, 2 Tbsp warm water, pinch sea salt, and squeeze of lemon. Stir with a fork until satin-smooth. Adjust water for a pourable consistency.

Assemble

Arrange roasted beet slices over wilted greens. Nestle warm orange segments among beets. Crumble 2 oz goat cheese on top, shower with toasted pistachios, and drizzle ⅔ of the maple-tahini dressing. Scatter microgreens and serve remaining dressing tableside.

Serve immediately

The salad is best warm, but it’s still delicious at room temperature if your brunch guests are lingering over mimosas.

Expert Tips

Foil-free roasting hack

Place beets in a lidded oven-safe dish with ¼ inch water and a splash of vinegar; steam-roasting concentrates sweetness and saves foil.

Knife-sharpening moment

A sharp blade makes citrus supremes effortless and prevents bitter pith from hitching a ride.

Batch-tahini jar

Mix a quadruple batch of maple-tahini and store in the fridge; thin with water as needed for grain bowls all week.

Beet stain rescue

Scrub cutting boards with coarse salt and lemon halves, then sun-bleach for an hour to banish magenta streaks.

Crunch upgrade

Swap pistachios for candied hazelnuts if you’re feeling festive; bake 1 cup nuts with 2 Tbsp maple and pinch salt at 325 °F for 12 min.

Sheet-pan shortcut

Roast beets a day early while dinner is already in the oven; refrigerate peeled slices in an airtight container.

Variations to Try

Minty Moroccan: Add ½ tsp ground cumin to the sauté, substitute orange blossom water for maple, and finish with fresh mint and pomegranate arils.
Citrus trio: Use grapefruit and mandarins alongside oranges for a bittersweet twist; reduce added salt to balance grapefruit’s tang.
Vegan delight: Omit goat cheese and whisk 2 Tbsp white miso into the tahini dressing for umami depth.
Grain bowl remix: Serve over warm farro or quinoa, doubling the dressing for hungry crowds.
Spicy kick: Whisk ½ tsp Aleppo pepper into the maple-tahini and top with quick-pickled red onions.