Beet and Citrus Salad with Toasted Sesame Seeds

A layered beet and citrus salad made with tender greens, pickled red onions, and toasted sesame seeds. Robust and easy to make, this is a great centerpiece for early spring gatherings and festive spreads. 

We’re in the moment just before. Just before fresh spring greens. Lettuce. Alliums. Asparagus. Strawberries. Just before dinner is gathered in the backyard or from a greenmarket. I’m excited for fresh things and days of easier cooking ahead.

To prepare, I’m honing my salad game. Remembering that roasted things and greens are great together. That layers of sweet, bright, earthy, and spicy ingredients make for a very compelling bite. That color is everything. 

This layered salad features slices of Cara Cara oranges, oven-steamed beet wedges, pickled red onions, and tender spinach. It’s tossed in a simple lemony vinaigrette and topped with toasted sesame seeds. The push and pull of these vibrant contrasting flavors comes through in every bite.

Perfect Salad Layers

For the best salad, consider the ingredients individually.

Red onions can be quick-pickled casually with lemon juice, a splash of vinegar, salt, and a pinch of sugar. Time is the most important element there. Sub in shallots, if you’d like.

Once baked, the beets should be dressed and salted enough to pop. Use storage beets sold without their greens or the fresher kind with greens attached. If you have the greens and they look good, rinse well, chop, and toss them in the salad. 

I used spinach here, but arugula or a more sturdy dark, leafy green – stem removed and cut into thin ribbons – will work well. Don’t overdress the spinach. Arugula or dark, leafy greens can take a bit more dressing and salt. 

Happily, the oranges need nothing at all. A mix of citrus is nice for color, but go with whichever fruit seems ripe and delicious. No one wants a mealy orange. 

Sesame seeds should be toasted, shaking the pan all the while, until nutty and fragrant. Well-toasted seeds can pop out of the pan, so keep a lid handy and be ready to scrape the seeds into a nearby bowl if you need to get them out of the hot pan quickly. 

Print Recipe

Roasted Beet and Citrus Salad with Toasted Sesame

Prep Time

20 mins

Cook Time

1 hr

 

A layered beet and citrus salad made with tender greens, pickled red onions, and toasted sesame seeds. Robust and easy to make, this is a great centerpiece for early spring gatherings and festive spreads.

Recipe Type: Salad

Keyword: beet and citrus salad

Makes: 6 servings

Author: Elizabeth Stark

Ingredients

Salad

• 1 pound beets, with or without greens attached, scrubbed
• Salt
• Olive oil
• 1/2 red onion, sliced into thin half moons
• 2 tablespoons lemon juice
• 1 teaspoon red wine vinegar
• Pinch of sugar
• 4 medium oranges or other citrus
• 4 cups tender spinach, arugula, or chopped beet greens or dark, leafy greens
• 1/4 cup untoasted white, black, or a mix of sesame seeds

Vinaigrette

• 2 tablespoons minced red onion or shallot
• 2 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil

Instructions

1. Preheat oven to 350 degrees F.
2. Place the beets in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Fill bottom of dish with 1/4-inch of water and cover tightly with foil. Bake 60 - 70 minutes, or until beets are easily pierced with a knife. Use caution when opening – the steam will be hot.
3. Let beets cool enough to handle, then peel the skin off under cold running water with your hands. Set aside to cool
4. Meanwhile, prep the other ingredients.
5. For the onions, in a small bowl toss the onions with 2 tablespoons lemon juice, 1 teaspoon red wine vinegar, 1/4 teaspoon salt, and a pinch of sugar.
6. For the vinaigrette, combine the shallots or red onions, lemon juice, red wine vinegar, Dijon, honey, and salt in a bowl or jar. Wait 5 - 10 minutes, then whisk in the olive oil.