Golden Beet and Citrus Salad

Recipe by Kieran McCourt, Ambler Lead Cashier and Shuttle Columnist


  • 1-2 bunches red or gold beets
  • 3 navel or blood oranges, segmented; reserve one for dressing
  • 1 medium red onion
  • 5 oz. (5 cups) arugula
  • ⅓ cup goat cheese, crumbled
  • Olive oil to taste
  1. Preheat oven to 400°. Wash beets and trim if greens are still attached, leaving a bit of the stem for later handling. Wrap each beet in aluminum foil for larger-sized beets; smaller ones can be wrapped together with a touch of water. Roast until a paring knife or skewer easily pierces through the center.
  2. While beets are cooking, supreme and segment the citrus. First, cut the top and base of the orange so you have two flat sides. Place orange on a cutting board, cut side down, and, using a sharp knife and following the curve of the fruit, remove peel and pith without cutting too much of the flesh as you work. With the natural segment membrane as a guide, use a knife to cut along the inside of each membrane to cut free each segment. (Since this is labor intensive, canned mandarin segments or fresh clementines can be used as alternatives.)
  3. Thinly slice the red onion in half-moons lengthwise (from root to stem). In a bowl, sprinkle the cut onion with salt, massage in, and allow to sit for 10 minutes. The salt will mellow out the sharp flavor of the raw onion.
  4. Mix together a quick and simple vinaigrette of olive oil and fresh squeezed orange juice (one part juice to three parts oil) with salt and pepper.
  5. When beets are done, allow to cool until they’re easy to handle. Hold the beet in your hand with a paper towel, using the corners of the paper towel to peel off the skin. If skin is not coming off easily, the beets probably need to roast for a bit longer. Slice beets into rounds or chunks, as desired.
  6. Dress arugula and onions with the dressing. Arrange orange segments, beets, and goat cheese. Finish with salt, pepper, and a drizzle of olive oil.