Roasted Beet Salad with Citrus Date Vinaigrette

A person in a blue apron holding a bowl of roasted beet salad.

Roasted Beet Salad with Citrus Date Vinaigrette

Classic roasted beet salad is levelled up with a tangy, sweet and creamy Medjool date citrus vinaigrette. Medjool dates add natural sweetness and create a velvety smooth vinaigrette which works beautifully against earthy beets and greens in this dish. Makes extra Medjool date citrus vinaigrette.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword Roasted beet salad

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 371kcal

Author Heidi Richter

Ingredients

For the vinaigrette

4 large Medjool dates, pitted and stems removed see notes
1 tablespoon Dijon mustard
1 tablespoon miso paste
Juice of 1 lemon
Juice of 1 large orange
⅓ cup extra virgin olive oil
4 teaspoons red wine vinegar
⅓ cup water

For the Roasted Beet salad

6 medium sized beets (750g), tops removed and peeled
2 tablespoons olive oil
Salt and pepper
5 cups 300g salad greens of choice, washed and patted dry

Instructions

Prepare the vinaigrette

To the bowl of a food processor or high powered blender, add all the ingredients and blend on high until smooth. Pour into a container, cover and place in the fridge until ready to use.

Prepare the beets and salad

Preheat the oven to 400°F. Chop the peeled beets into 8 wedges (or quarters if smaller) about 1” thick. Place in a large bowl and add the olive oil, salt and pepper and toss to coat evenly. Place the beet wedges on a large baking tray in a single layer with some space between them.
Roast in the preheated oven for 30 minutes or until a fork easily pierces the flesh of the beets and the outsides are golden with crispy edges. Remove from the oven and allow to cool for about 10-15 minutes on the pan.
Meanwhile, prepare the salad base. To a large bowl or patter, add the salad greens, then the roasted beets. Drizzle the vinaigrette over top as desired (this recipe makes extra dressing so you don’t need to use it all in one go). Serve while the beets are still warm.

Notes

Medjool dates must be used to ensure proper blending; other date varieties will not work in this recipe.

Medjool dates should be soft and pliable (easy to pull apart). If yours are not that fresh, stick them in bowl of warm water for about 5 minutes to soften up, drain off the water and use as directed in the recipe.

The vinaigrette will last covered in the fridge for 3-5 days.

Nutrition