Roasted Beet and Citrus Salad with Mustard Vinaigrette Recipe

Roasted Beet and Citrus Salad with Mustard Vinaigrette

Adapted from

Yields: 6 side servings


  • 3 small red beets, peeled and sliced into 6 wedges each
  • 3 small golden beets, peeled and sliced into 6 wedges each
  • 2 tbsp olive oil or Camelina oil
  • 1 blood orange, peel removed and sliced into rounds
  • 2 Valencia or navel oranges, peel removed and thinly sliced into rounds
  • 1 fennel bulb, shaved
  • 4-5 cups mixed greens
  • Optional: 2-3 tablespoons pistachios, coarsely chopped
  • Optional: 2-3 tablespoons microgreens or sprouts


  • 3 tbsp olive oil
  • 1 tablespoon dijon or honey mustard
  • 1 tablespoon apple cider vinegar
  • 1 ½ tsp runny honey
  • 1 tbsp orange juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


  1. Preheat the oven to 400ºF.
  2. Toss the beets in 2 tablespoons of oil. Place the beets on a parchment paper lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Let cool.
  3. Layer together the mixed greens, beets, orange slices and shaved fennel.
  4. Whisk together the olive oil, mustard, vinegar, honey, orange juice, salt and pepper.
  5. Drizzle dressing over the salad just before serving.
  6. Optional: Sprinkle with pistachios and microgreens/sprouts, and serve.

– When storing leftovers, keep beets separate from remainder of salad to prevent fennel from discolouring pink. Assemble the beets with remainder of salad and drizzle with dressing just before serving.
– If you have one, use a mandolin to slice the fennel thinly and evenly.


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