Go Back
+ servings
5 from 1 vote
Beet Salad with Fork, Salt and Pepper Shakers in the Background
Citrus Beet Salad
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: sides
Servings: 4
Author: Alissa
  • 1 ½ lbs. red beets just roots, not including greens
  • ½ large red onion sliced into strips
  • 3 tbsp. olive oil
  • 2 tsp. orange zest
  • 1 large orange diced
  • ¼ cup orange juice
  • 1 tsp. apple cider vinegar
  • 1 ½ tbsp. maple syrup
  • dash sesame oil optional but delicious
  • dash salt
  • ¼ cup pecans
  • 4 cups fresh baby spinach
  1. Preheat oven to 350.
  2. Scrub beets.
  3. Using one large and one small pieces of foil, make two pouches. Place beets in large pouch and onion in small pouch.
  4. Drizzle 1 tbsp. olive oil over the contents of each pouch, then close pouches up.
  5. Place in oven to bake.
  6. Remove the onion pouch after about 30 minutes (slices should be tender and very lightly browned), and allow beets to continue cooking until easily pierced with fork, about 50-60 minutes (could be more for large beets).
  7. Allow beets to cool slightly, until they can be easily handled.
  8. Rub beets with your fingers to remove outer layer, which should come off easily if beets are completely cooked.
  9. Slice beets and place in mixing bowl along with onions, remaining 1 tbsp. olive oil, zest, orange, juice, vinegar, maple syrup, sesame oil and salt.
  10. Mix completely and serve over spinach.
  11. Top with pecans.