Roasted Beet and Citrus Salad Recipe with Marinated Feta

Beet & Citrus Salad with Marinated Feta

Method

Roast the beets. Preheat the oven to 400°F. Wrap beets in foil and roast for 40-45 minutes until tender. Let cool, peel, and slice into wedges.
Make the vinaigrette. In a bowl, whisk together orange juice, lemon juice, Dijon mustard, honey, and olive oil until emulsified. Stir in Daily Elements, salt, and pepper.
Marinate the feta. Place cubed feta in a bowl and pour over ¼ cup of the vinaigrette. Let marinate while assembling the salad.
Assemble the salad. On a large platter or bowl, layer arugula, roasted beets, and orange slices. Add the marinated feta (with any extra vinaigrette from the bowl) and scatter toasted pecans on top.
Dress & serve. Drizzle with the remaining vinaigrette and toss gently before serving.

Notes & Variations

Make ahead: Roast beets and slice oranges up to 2 days in advance; assemble just before serving.
Cheese swap: Goat cheese or burrata make creamy alternatives to feta.
Nut variation: Walnuts or pistachios also work well with this recipe.
Habit tip: Double the vinaigrette recipe and keep it in the fridge for up to 5 days. A scoop of Daily Elements in your salad dressing makes it effortless to add extra green nutrition daily.

Dietitian Notes

There are so many things to love about this salad. Beets provide folate and natural nitrates that support circulation, while oranges and lemons deliver vitamin C and antioxidants. Arugula contributes peppery flavor and additional phytonutrients, while pecans add healthy fats and satiety. The feta provides protein and calcium, and the Daily Elements in the vinaigrette adds to the salad’s overall nutrient density.