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Winter Salad with Roasted Beets and Citrus Reduction Salad

Published in Recipes, Salads & Vegetables Author: CentraCare

Recipe adapted from


  • 4 medium beets
  • Cooking spray
  • ¾ cup fresh orange juice (about 4 oranges)
  • ½ teaspoon sugar
  • 1 tablespoon minced shallots
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 4 cups torn Boston lettuce
  • 2 cups trimmed watercress
  • 2 cups torn radicchio
  • ½ cup (2 ounces) crumbled goat cheese


  1. Preheat oven to 400º.
  2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400º for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into ½-inch thick wedges.
  3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, ½ teaspoon salt and ¼ teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
  4. Combine lettuce, watercress and radicchio. Sprinkle lettuce mixture with remaining ¼ teaspoon salt and ¼ teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.

Yield: 8 servings

Nutritional Information Per Serving
  • Calories: 127
  • Fat: 9.1 g.
  • Sat. Fat: 2.4 g.
  • Sodium: 253 mg
  • Carbs: 8.2 g.
  • Fiber: 1.7 g.
  • Protein: 3.1 g.