Roasted Beet Salad with Citrus Vinaigrette
Last week my husband and I decided to take a few days off and fly to Arizona to escape the Midwest weather, and get some much needed rest and relaxation. We enjoyed our time, sleeping in, exercising, having some spa treatments and eating out.
My husband isn’t much into trying new foods but he was a trooper this time, and let me make all the selections. All the restaurants we dined at were superb, but St. Francis was at the top of our list.
When we first drove up, my husband said, “I hate this restaurant already.” Why? It took too long to get there due to traffic, and he didn’t like the parking arrangements. OK! I thought the place looked great. Casual, yet trendy, with a relaxed atmosphere. The menu had a wide selection, each with a twist.
My husband was starved, so he ordered the Pork Chile Verde for an appetizer thinking I’d have some, but I had my eye on the Beet Salad instead. Plus, he ordered the Roasted Chicken. Of course, his eyes were bigger than his stomach, but he loved both dishes. In fact, he couldn’t stop raving about the roasted garlic sauce on the chicken. He even complained to me when they brought it since it had capers on it (he dislikes capers), but after trying it, said the sauce made them taste good. Hurrah!!! I had the Beet Salad and Roasted Salmon Superfood. Everything was incredible, even the wine was perfect. We were so stuffed we had no room for dessert.
After coming back to St. Louis all I could think of was that beet salad. St. Francis used tiny, whole golden beets that were purchased from a local market in Phoenix. I went to Whole Foods hoping to find some, but only found the larger golden beets, so opted for those.
If you’ve never roasted beets before, don’t be intimidated by them. They’re so simple to prepare, delicious and highly nutritious! You can read about them in a post I wrote back in March of 2012 here. However, you do need to be careful with red beets, they tend to stain your fingers and everything they touch, but not golden beets. Plus they’re so sweet and flavorful – I could eat them plain.
For this recipe I made one batch of beets just enough for my family. There are so many wonderful ways to serve them, plus they’re colorful & beautiful – they’d make a lovely presentation for your dinner guests. Here are a couple ways I’ve served beets that you might like to duplicate.
In my opinion, if you’re making a beet salad, be sure to serve it with arugula – it makes all the difference in the world. The peppery flavor of the arugula goes perfect with beets. Here’s my recipe, I hope you like it…..
Roasted Beet Salad with Citrus Vinaigrette
Roasted Beets (1 beet per person), sliced
shaved red onions
4 Tbsp. Blood Orange Olive Oil
2 Tbsp. fresh squeezed Clementine juice
1/2 tsp. agave nectar (see Health Benefits)
1/4 tsp. Dijon mustard
salt & pepper to taste
- Plate salad ingredients individually for each person with a small amount of arugula, sliced beets, followed by remaining ingredients.
- Citrus Vinaigrette: Combine all ingredients
- Drizzle vinaigrette lightly over Beet Salad
I want that spa treatments as well 😀 I love roasted beets but haven’t tried the golden ones yet . Love your beet salad ! It looks refreshingly delicious and the citrus vinaigrette itself sounds wonderful !
Golden Beets are more mild in flavor but sweeter tasting I think. I love both in fact a combination of the two is nice in a salad but I decided to do all orange. Spa treatments are nice I’d love to have another one.
Dear Vicki, This is a beautiful salad and is healthy. Blessings dear. Catherine
A very interesting vinaigrette I’ll certainly copy! Also don’t remember putting cooked beets and arugula together, but it sounds just right, so guess what is already on next week’s shopping list 🙂 !
The arugula adds that sight peppery flavor to the dish and IMO when combined with the beets and citrus makes a perfect marriage.
Hi Vicki! I love roasted beets but have never paired them with a citrus — love the idea. Thanks so much for sharing this yummy recipe.
I love roast beets! One of the best ways to prepare them. I hadn’t thought of it before, but they do combine quite well with arugula. Good tip, good recipe. And it sounds like a good trip! Thanks for this.
What a wonderful spring salad!
It’s light, it’s fresh and it looks delicious.
Who could wish for more:)
You are so much like me in that when I eat something memorable at a restaurant, I can rest until I try to make it at home. 🙂 Even though I’m not a big fan of beets, this does look delicious! It looks like you used golden beets which I’m told are not as “beety”. I’m definitely tempted now.
St. Francis must be new since the last time we were in Phoenix/Scottsdale about 6 years ago. It looks like a fun and creative place.
I love roasted beets and know I would love this salad!
Your vacation sounds like music to my ears! I haven’t sleep in for many years…well, ever since I have kids, I should add. LOL
Your roasted beet salad looks awesome. I seldom do it at home because of the usual bright/deep red stains everything! I’m going to opt for these golden ones next time. I checked out the website of St Francis and it’s such a chic place. The menu is wonderful too with a great selection. I’ll mark it down and will visit if I travel there…some day. 😉 Have a beautiful weekend.