Beet & Citrus Salad with Walnut Oil & Maple Balsamic

Name: Beet & Citrus Salad with Walnut Oil & Maple Balsamic
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
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

September 30, 2025

Who says salad has to be the quiet one at the table? This beet and citrus salad brings a little color, a little crunch, and plenty of personality. Sweet roasted beets, juicy mandarins or clementines, creamy feta, and toasted pine nuts make every forkful worth looking forward to.

The finishing touch? Our Roasted Walnut Oil and Vermont Maple Balsamic. A simple drizzle turns a platter of greens into something you might just claim as your main course. Fair warning: sharing could become negotiable.

Roasted Beets Meet Their Zesty Match

Beets bring earthy sweetness, while citrus adds a bright, juicy lift. Feta gives this roasted beet salad a savory edge, and pine nuts add that lovely little crunch. Together, they strike a balance that feels right at home beside a cozy fall dinner or on a holiday table.

A Walnut Oil and Maple Balsamic Pairing Worth Trying

Our Roasted Walnut Oil adds warm, nutty flavor, while Vermont Maple Dark Balsamic Vinegar brings maple sweetness and tang. Drizzle them over the assembled salad just before serving. No complicated dressing routine required.

Little Tips for a Lovely Beet and Citrus Salad

Give the beets a head start. Roast them ahead of your meal so they have time to cool before meeting the greens.
Keep an eye on the pine nuts. Toast until golden and fragrant, stirring often.
Let the colors show off. Arrange everything on a wide platter rather than hiding those pretty layers in a deep bowl.
Save the drizzle for last. Add the oil and balsamic when you are ready to serve.

From Weeknight Side to Holiday Table

Try serving it alongside roast chicken, salmon, or a warm loaf of crusty bread. For entertaining, let this colorful salad bring a fresh bite between the richer dishes. It has enough charm for company and enough simplicity for a dinner at home in your slippers. Our kind of recipe.

Ready to give your salad routine a little shake-up? Find the full Beet & Citrus Salad recipe, then shop the featured pairing online or visit The Little Shop of Olive Oils at 9 Main Street in Franklin, MA. Your next favorite drizzle is waiting.

Beet & Citrus Salad with Walnut Oil & Maple Balsamic

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

American

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

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