Beet & Citrus Salad with Walnut Oil & Maple Balsamic

Beet & Citrus Salad with Walnut Oil & Maple Balsamic

Fall flavors shine in this Beet & Citrus Salad, a dish that’s earthy, bright, and a little indulgent. Roasted beets bring cozy sweetness, citrus segments keep it zippy and fresh, and crumbles of creamy feta add richness. Toasted pine nuts give a satisfying crunch, while our Roasted Walnut Oil & Vermont Maple Balsamic ties everything together with nutty warmth and subtle maple sweetness.

It’s a salad that works just as well for weeknight dinners as it does for a show-stopping holiday side. Seasonal, simple, and absolutely delicious.

Beet & Citrus Salad with Walnut Oil & Maple Balsamic

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

American

Category

Salads

This vibrant salad combines roasted beets, citrus, feta, and pine nuts with a nutty-sweet dressing of Roasted Walnut Oil and Vermont Maple Balsamic. A perfect seasonal dish for fall gatherings.

Beet & Citrus Salad with Walnut Oil & Maple Balsamic

Ingredients

  • 4 medium beets, roasted and sliced
  • 2 mandarins or clementines, peeled and segmented
  • 3 cups mixed baby greens
  • ½ cup feta cheese, crumbled
  • ¼ cup pine nuts, lightly toasted
  • 2 tbsp Roasted Walnut Oil

  • 1 tbsp Vermont Maple Balsamic

  • Salt and black pepper, to taste

Directions

  1. Roast the beets: Preheat oven to 400°F. Wrap each beet in foil and roast 45–60 minutes until tender. Cool, peel, and slice.
  2. Prepare citrus: Peel mandarins or clementines and separate into segments.
  3. Toast pine nuts: Heat a dry skillet over medium-low heat. Toast pine nuts 2–3 minutes, stirring often, until golden and fragrant.
  4. Assemble salad: On a platter, layer the greens, roasted beets, and citrus segments.
  5. Add toppings: Sprinkle crumbled feta and toasted pine nuts over the top.
  6. Dress and serve: Drizzle with Roasted Walnut Oil and Vermont Maple Balsamic, season with salt and pepper, and serve immediately.

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