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Roasted Beet and Citrus Salad

Servings: 4


©Copyright 2020 American Heart Association, Inc., a 501(c)(3) not-for-profit. All rights reserved. Unauthorized use prohibited.

Nutritional Information:

170 calories, 7.4 g total fat (.6 g saturated fat), 25.9 g carbohydrates, 3.4 g dietary fiber, 3 g protein, 149 mg sodium


Pair with grilled or broiled fish, if desired.

Cooking Tip: Did you know beets can also be cooked in the slow cooker? Simply wrap each beet in foil and place as many as will fit in 1 layer into the slow cooker bowl (about 4 to 5 medium beets in a large slow cooker). Cover with lid and cook on high heat until tender, about 4 to 5 hours. From there, peel and trim each beet; then, simply turn into 4 cups chopped beets to use for the salad.

Keep it Healthy: If not in the canned aisle, grapefruit segments can sometimes be found in plastic cups in the produce section. Drained of the juice, they can be a great portable fruit option for a work lunch or kid snack.

Tip: If possible, use a pair of disposable kitchen gloves when peeling and chopped raw beets; otherwise, pink-hued hands will be in your future.


3 medium beets, peeled and diced into 1-inch chunks (4 cups)
2 Tbsp. canola oil (divided)
2 cups packed spinach leaves
2 cups canned ruby red grapefruit segments in water or own juice, drained
1 can mandarin orange segments (in water, drained)
1 Tbsp. chopped red onion
2 Tbsp. chopped parsley
2 Tbsp. red wine vinegar
1/8 tsp. salt


  • Preheat oven to 400 degrees F. Prepare a baking sheet by lining it with foil and coating foil with cooking spray.
  • Use a peeler to remove the peel from each beet. Trim and discard the ends of each beet. Dice each beet into 1-inch chunks. Transfer beets to the prepared baking sheet and drizzle with 1 tablespoon oil. Roast until softened (tender when a knife goes through it), about 45 to 55 minutes.
  • When ready to serve salad, place spinach on the bottom of a serving bowl or platter. Top with drained grapefruit segments and orange segments, along with chopped red onion and chopped parsley. In a small bowl, whisk together 1 tablespoon oil, vinegar, and salt. Pour over the salad and gently toss with tongs.
  • Spoon cooked beets onto the top of the salad. Serve.