warm citrus and beet salad with oranges for new year refresh

By Pam 2026-01-02

Storage Tips

Refrigerate: Store roasted beets, citrus segments, and sautéed greens separately in airtight containers up to 4 days. Assembled salad keeps 24 hours, though colors may bleed.

Make-ahead: Roast beets and toast pistachios up to 3 days in advance. Segment citrus and prepare dressing 2 days ahead. Warm components quickly in a skillet for best flavor.

Freeze: Cooked beet slices freeze well for 2 months; thaw overnight in the fridge. Do not freeze citrus segments or greens.

Frequently Asked Questions

Can I use canned beets?

Yes, in a pinch. Pat canned beet slices dry, brush with oil, and warm 8 min at 375 °F to concentrate flavor. Expect softer texture and less sweetness than roasted fresh beets.

What if I dislike goat cheese?

Substitute room-temp feta for tang, ricotta for mild creaminess, or omit cheese entirely and add diced avocado just before serving.

Is this salad gluten-free?

Naturally. All components are gluten-free; just check that your tahini is processed in a gluten-free facility if you’re highly sensitive.

How do I segment citrus without waste?

Zest first, then supreme over a bowl to catch juice. Use leftover membranes to infuse sparkling water or simmer into a quick syrup for cocktails.

Can I serve this cold?

Absolutely. Chill roasted beets and citrus, then assemble on a bed of crisp romaine for a refreshing summer version.

What other nuts work?

Toasted pecans, walnuts, or Marcona almonds all pair well. For nut-free, try roasted pumpkin seeds or sunflower seeds.

warm citrus and beet salad with oranges for new year refresh

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Prep—

Cook—

Serves—

Ingredients

4 medium beets with tops
2 large navel or Cara Cara oranges
1 small blood orange (optional)
3 Tbsp extra-virgin olive oil, divided
⅓ cup raw shelled pistachios, roughly chopped
1 garlic clove, minced
2 oz goat cheese, crumbled
2 Tbsp tahini
1 Tbsp pure maple syrup
1 Tbsp lemon juice
Handful microgreens or beet sprouts
Flaky salt & freshly ground black pepper

Instructions

Roast: Preheat oven to 400 °F. Wrap scrubbed beets with oil and salt in foil; roast 35–45 min until tender. Cool, peel, slice.
Segment: Cut peel/pith off oranges; release supremes over bowl. Reserve 2 Tbsp juice.
Toast: Dry-toast pistachios 3–4 min until fragrant.
Sauté: Cook minced garlic in 1 Tbsp oil 30 sec; add chopped beet greens and 1 Tbsp water, wilt 2–3 min.
Warm: Sear orange segments 45 sec per side in the same skillet.
Dress: Whisk tahini, maple syrup, reserved juice, lemon, and 2 Tbsp warm water until creamy.
Assemble: Layer beet slices over greens, add oranges, top with goat cheese, pistachios, microgreens, and drizzle.
Serve: Enjoy warm for brightest flavor.