Roasted beet and citrus salad with cilantro-lime vinaigrette is a healthy and delicious winter side dish. Serve it with roast fish or meat for an easy yet satisfying meal.
One of the best parts of the blogging community is that I have friends all over the place. Which means restaurant recommendations all over the place (let’s get real: travel is always about the food for me). Last year, Brandy got me hooked on a whole in the wall taco place and I haven’t stopped obsessing over the catfish taco ever since. It came in a blue corn tortilla and it was everything.
A few weeks ago we spent a day in New York City and decided to drive home that way so we could stop for dinner. Nothing was coming between me and that taco, but a seriously tempting roasted beet and citrus salad also caught my eye.
I love beets, but that was the first time I saw a beet salad that was influenced by Mexican flavors. It didn’t take long before I was inspired to make my own at home. (It was delicious served with roast salmon.)
Roasting and peeling the beets takes time, but aside from that this salad is really simple. To make it, top a bed of arugula topped with roast beets, oranges, and a delicious cilantro-lime dressing. It’s spicy, earthy, tangy, and sweet – basically everything you could ask for! I didn’t include cheese on mine, since I wanted to keep it Whole 30 compliant, but a little crumbled feta or cotija wouldn’t be out of place on top.