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beet and citrus salad

Beet and Citrus Salad with Mint

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  • Author: Kate Kasbee
  • Prep Time: 40 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Oven
  • Diet: Vegan


This Beet and Citrus Salad with Mint serves as a good reminder that salads don’t have to be stuffed with leafy green vegetables.


  • 2 bunches golden beets (6 to 7 medium-sized beets)
  • 4 blood oranges
  • 1 grapefruit
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon agave
  • Pinch of salt
  • 1 bunch fresh mint
  • Lime zest and blood orange zest, for garnish


  1. Preheat your oven to 425F degrees. Wash and trim the beets and wrap each in a square of aluminum foil. Place on a baking sheet and roast for 45 minutes, until fork tender. Unwrap the beets and allow them to cool while you prep the rest of the salad.
  2. Use a sharp knife to slice off the top and bottom from each blood orange. Then use your knife to carefully cut away the peel, leaving as much fruit in-tact as you can (see video above). Slice the blood orange into ¼-inch rounds and set aside. Repeat this process with the grapefruit.
  3. Next, make the salad dressing. Combine the olive oil, lime juice, agave, and a pinch of salt in a small bowl and whisk together. Adjust the flavors to taste.
  4. Once they’re cool enough to handle, peel the beets and slice them into wedges. Add the beets to a bowl and toss with 1 tablespoon of the lime dressing.
  5. Divide the blood orange, grapefruit, and golden beets between four plates and drizzle with remaining dressing. Garnish with fresh mint leaves and lime and blood orange zest. Enjoy fresh.