The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod.

Aran Goyoaga
Source: EatingWell Magazine, January/February 2014


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Wrap beets in foil and bake until tender when pierced with a knife, 40 minutes to 1 hour. When cool enough to handle, peel, trim and cut into wedges.

  • Whisk oil, mustard, vinegar, chopped cilantro, salt and pepper in a large bowl. Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over the bowl, cut the segments from their surrounding membranes. (Discard membranes). Repeat with orange. Add fennel and the beets. Toss to coat. Let stand for 15 minutes. Serve topped with pistachios and cilantro leaves and flowers or fennel fronds, if desired.


Make Ahead Tip: To make ahead: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.

Nutrition Facts

239 calories; protein 3.6g 7% DV; carbohydrates 22.7g 7% DV; dietary fiber 6.1g 24% DV; sugars 15.7g; fat 16.1g 25% DV; saturated fat 2.2g 11% DV; cholesterolmg; vitamin a iu 1285.8IU 26% DV; vitamin c 50.7mg 84% DV; folate 123.6mcg 31% DV; calcium 68.3mg 7% DV; iron 1.4mg 8% DV; magnesium 42mg 15% DV; potassium 703.3mg 20% DV; sodium 434.2mg 17% DV; thiamin 0.1mg 11% DV; added sugar 1g.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
Needs a little more oomph I used white wine vinegar and followed the rest of the recipe to the letter. The basic flavor was good but kind of flat. I would make this salad again but would definitely use apple cider vinegar instead or maybe some bread & butter pickle juice if I have any. Pros: Healthy easy Cons: bland Read More
Rating: 3 stars
The mustard was overwhelming remade the dressing and took it down to 1tsp added honey for balance. I used packaged cooked beets vs roasting the beets. I would make it again with the changes. Read More
Rating: 4 stars
Yummy I roasted the fennel to tame a little and found it delicious Read More
Rating: 1 stars
disappointing Not sure what happened but I just didn't like this recipe. I'd been looking forward to making it but found it disappointing in the end. It sounded so delicious but it just didn't taste great. I still like the idea and might use it to create my own version based more on beets. A whole bulb of fennel and the tablespoon of dijon just seemed to overwhelm everything else. Maybe this would be good with just a few slivers of fennel and far less mustard. Despite the roasted beets and citrus fruits it just seemed kind of bitter without the light flavor I was expecting. Too bad. Pros: lots of healthy ingredients Cons: a lot of (messy) prep work for something that just didn't come together well Read More