Roasted Beet and Citrus Salad with Poppy Seed Dressing

for the salad:
3 large roasted beets
beet greens from the beets
1 orange
1 tangerine

1 shallot, grated
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1/2 tablespoon orange juice
1/2 tablespoon tangerine juice
1 teaspoon poppy seeds
1 teaspoon Dijon mustard
1/2 teaspoon orange zest

Cube the beets. Supreme and zest the citrus. Whisk together the dressing ingredients. Tear the greens into bite-sized pieces. Arrange the greens on a plate, top with hot roasted beets and fruit. Drizzle with dressing when ready to serve.

My thoughts:

I always find salad making a bit daunting in the winter. I prefer to eat seasonally, so virtually none of my favorite salad ingredients are in season. You can however find good citrus and fresh beets so I decided to combine the two and make a winter salad that is worthy of my time. The heat from the roasted beets “cooks” the greens so there is no reason to steam or blanch them. This a very “adult” salad which would make it perfect for Valentine’s Day and as part of Vegetable Love ’08.


  1. I really like the combination of beets and oranges. Looks pretty and tastes great. Barefoot Contessa has a similar salad, but your dressing looks way better!

  2. yum, beets are one of my favorite things!!

  3. I feel the same way about salads in winter, but this one looks perfect. Thanks for entering it into Vegetable Love!

  4. Two Cables and a Frapp

    I eat a can of beets almost every day. This is a good lookin’ meal.

  5. I feel the same way about salads in the winter. It’s hard to get too excited about them. Also, I think you are either a “beet lover,” which I am, or you are not. For both reasons, this salad will definitely be on my menu for dinner tonight. I can’t wait any longer to try it – it sounds so good. Perhaps I’ll use that Mango Chipotle Marinade I just bought and have shrimp as well.

    Julie for WOW!

  6. Wow! This is beautiful.

  7. Love! My favorite things. Must make this.

  8. Yum, this salad looks great! I love beets (not the Harvard variety) and this looks like a very different way to serve them.