Roasted Beets and Citrus with Feta

Name: Roasted Beets and Citrus with Feta
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 3 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons finely grated orange peel; 2 teaspoons finely grated grapefruit peel; 1 teaspoon honey; ⅓ cup extra-virgin olive oil; 4 whole beets; 1 tablespoon olive oil; 6 ounces baby spinach; 2 whole grapefruits; 2 whole oranges; ¾ cup crumbled feta cheese; ¼ cup chopped fresh chives

A vibrant salad featuring roasted beets, fresh citrus segments, and creamy feta cheese served on a bed of baby spinach with a citrus-balsamic vinaigrette. Perfect balance of sweet, tangy and salty flavors.

4 servings

1 hr 55 min

Published October 4, 2025

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Ingredients

•3 tablespoons balsamic vinegar
•2 teaspoons Dijon mustard
•2 teaspoons finely grated orange peel
•2 teaspoons finely grated grapefruit peel
•1 teaspoon honey
•⅓ cup extra-virgin olive oil
•4 whole beets
•1 tablespoon olive oil
•6 ounces baby spinach
•2 whole grapefruits
•2 whole oranges
•¾ cup crumbled feta cheese
•¼ cup chopped fresh chives

Cooking Instructions

1.
Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
5 min
2.
Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
100 min
3.
Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.
10 min