Simple Roasted Beets with Citrus

Citrus-marinated beets make the simplest holiday side - perfect for Thanksgiving or any fall or winter meal! Topped with vinegar, greens, nuts, and cheese.

Simple Roasted Beets with Citrus

By now you probably know who’s bringing the stuffing, the mashed potatoes, the gravy, and the pumpkin pie. Well at least I do. I know if I’m going to add anything else to my Thanksgiving menu, it’s going to have to be something super easy to put together. It can’t take up reheating space in the oven, and it’s best if it can be made a few days in advance.

These beets check all of those boxes and they’re such a bright, tangy, citrusy holiday dish!

Simple Roasted Beets with Citrus

Pictured above – the main ingredients – I told you this one would be simple!

Simple Roasted Beets with Citrus

Roast the beets, toss them with splashes of sherry (or balsamic) vinegar, juice from part of the orange, lemon juice, and a few pinches of salt and pepper. Do this a few days ahead of time, and when you’re ready to serve, assemble the plate with orange segments, zest peels, and a few sprigs of watercress or arugula. To make it especially delicious, top with a little flaky Maldon Sea salt.

If you want to jazz it up even more, add some crushed, toasted pistachios and some feta or goat cheese. Or just keep it simple because it’s so good just like this :):

Simple Roasted Beets with Citrus

Oh – I almost forgot – I made a little button over there on the sidebar called Vegetarian Holiday Recipes. If you’re looking for holiday recipe ideas, click here (or the button on the sidebar), to see a list of recipes that I’ve chosen as good holiday options!

5.0 from 3 reviews
Simple Roasted Beets with Citrus
Serves: serves 4 as a side
  • 6 to 8 small-to-medium red and/or yellow beets
  • Extra-virgin olive oil, for drizzling
  • 1 large navel orange
  • Sherry vinegar or balsamic vinegar, for drizzling
  • Juice of ½ lemon, or to taste
  • Handful of watercress leaves (or arugula or microgreens)
  • Sea salt and freshly ground black pepper
  • Few pinches of flaky sea salt, such as Maldon, optional
other extra (optional) topping ideas:
  • Goat or feta cheese
  • Chopped walnuts or pistachios
  1. Preheat the oven to 400°F.
  2. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
  3. Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
  4. Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
  5. Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
  6. Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
  7. Serve on a platter with the orange segments, watercress, and citrus curls.



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Rate this recipe (after making it):  

  1. Susan

    This sounds wonderful. I like the simplicity and the combination of flavors.

  2. William Willmitch

    This is one of my favorite salads to order in a restaurant so I was happy to have this recipe. I did slice my beets and I used goat cheese and arugula. it was a big hit. I think next time I will do it in chunks rather than slicing.

    • Jeanine Donofrio

      Hi William, I’m so glad to hear it was a hit!

  3. Dr. Cowan's Garden

    I love beets. They’re one of the first things I look for when checking out salad bars. They’re so sweet — this recipe for roasted beets seems like it’ll bring out even more sweetness in the beets!

  4. Diana Woods

    Made this salad tonight. Added grapefruit , goat cheese and walnuts. Lovely for summer dinner. Don’t forget the crispy bread and white wine

    • Jeanine Donofrio

      Hi Diana, I’m glad you enjoyed the beets 🙂

  5. B.B. Oliver

    I made double the recipe for Christmas dinner. Who knew so many of my friends love beets. This dish got rave reviews. I used red and yellow beets, balsamic vinegar and the Maldon salt.

    • Jeanine Donofrio

      I’m so glad everyone loved the beets!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.