Citrus Pickled Red Onion and Golden Beet Salad

Brighten up your table with this stunning Citrus Pickled Red Onion and Golden Beet Salad, a colorful medley of flavors that’s as nourishing as it is beautiful. This recipe features sweet, earthy roasted golden beets paired with tangy, citrus-infused pickled red onions for a vibrant contrast. Nestled on a bed of fresh mixed greens and drizzled with a zesty orange vinaigrette, this dish is a true celebration of seasonal ingredients. Perfect for a light lunch or an elegant side dish, this salad strikes the ideal balance between sweet, tangy, and savory. Packed with antioxidants and bursting with flavor, it’s a must-try for anyone looking to elevate their salad game.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Golden beets
• 1 cup Water
• 0.5 cup Apple cider vinegar
• 2 tablespoons Orange juice
• 1 tablespoon Lemon juice
• 1 tablespoon Granulated sugar
• 1 small Red onion
• 4 cups Mixed salad greens
• 3 tablespoons Olive oil
• 1 teaspoon Orange zest
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Rinse and trim the golden beets, scrubbing away any dirt. Wrap them individually in aluminum foil and place them on a baking sheet.

Step 3

Roast the beets in the oven for 35-40 minutes, or until tender when pierced with a fork. Remove from the oven, let them cool, and peel off the skins using a paper towel or your hands. Slice into thin wedges and set aside.

Step 4

While the beets are roasting, prepare the pickled red onion. In a small saucepan, combine the water, apple cider vinegar, orange juice, lemon juice, and sugar. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 2 minutes to dissolve the sugar.

Step 5

Peel and thinly slice the red onion into rings. Place the onion slices in a heat-proof bowl or jar. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Allow them to pickle at room temperature for at least 20 minutes.

Step 6

In a small bowl, whisk together the olive oil, orange zest, salt, and black pepper to create the vinaigrette dressing.

Step 7

Assemble the salad by arranging the mixed salad greens on a platter. Top with the roasted beet wedges and a generous portion of the pickled red onions.

Step 8

Drizzle the citrus vinaigrette over the salad just before serving and toss gently to combine.

Step 9

Serve immediately and enjoy the bright, tangy, and earthy flavors of this citrus pickled red onion and golden beet salad.

Nutrition Facts

Serving size	(1261.3g)

Amount per serving	% Daily Value*
Calories	778.1

Total Fat 43.6g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 1683.9mg	0%
Total Carbohydrate 84.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 57.9g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 201.0mg	0%
Iron 6.6mg	0%
Potassium 2490.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 6.5%

Carbs: 43.4%