Beet & Citrus Salad with Walnut Oil & Maple Balsamic
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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
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
American
Author:
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
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.
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.