Roasted Beet and Brussels Sprout Citrus Salad
This warm roasted beet and brussels sprout citrus salad is just the thing you need to get you in the spring mood!
Dish Count :: 1 Baking Sheet, 1 Large Mixing Bowl, 1 Chef’s Knife, 1 Whisk

Ben can officially never again say that I don’t eat my veggies. When we started dating, he abhorred the fact that none of my meals contained more than one vegetable. And by one vegetable it was probably an iceberg lettuce salad with dressing. By his definition, a full meal consisted of a meat, and two completely different vegetables that took up half the plate. I’m sure most dietitians would agree that this is the proper approach, but I’m a carb-o-holic – like you didn’t already know that – so it was quite the adjustment when we moved in together after getting engaged and every dinner was, not so silently judged by the lack of vegetable diversity on the plate.
It was a lot of learning to do.
But look at the strides we’ve made!
I’ve always liked vegetables, fresh carrots pulled straight from the garden and washed with the garden hose were always my vegetable crack of choice, but without a garden in our little one bedroom apartment and only so much fridge space to go around – we frequently resort to bags of frozen veg to get our fill. *The Horror*
The change it up, I have been buying brussels sprouts, asparagus and beets in bulk because if a frozen pea crosses my plate any time in the next millennia, I’m going to scream. Roasted veggies are my favorite. The charring and caramelization makes them totally divine and scrumptious.

The in-season oranges make the cozy and caramelized brussels sprouts and beets really light and springy. Of course, crumbled feta doesn’t hurt either. Ya dig?
That means dig in.



Roasted Beet and Brussels Sprout Citrus Salad
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Salad
- Method: Roasted
- Cuisine: American
Description
This warm roasted beet and brussels sprout citrus salad is just the thing you need to get you in the spring mood!
Ingredients
Salad:
- 2 Whole Beets, peeled and cut into small bite size pieces
- 1 pound Brussels Sprouts, trimmed and quartered – reserve loose leaves that fall
- 3–4 Tbsp Olive Oil
- Salt and Pepper
- 1 clove Garlic, minced
- 1 Orange, peeled and cut into small pieces
- 1/2–3/4 cup Crumbled Feta
Citrus Pepper Dressing:
- Zest of Orange
- 1/4 cup Olive Oil
- 3 Tbsp Red Wine Vinegar
- 3 Tbsp Apple Cider Vinegar
- 1 clove Garlic, minced
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Salt
Instructions
- Preheat oven to 350 degrees. On a silicone mat lined baking dish, place beets drizzled with half of the olive oil and a dash of salt and pepper. Bake in the oven until semi-soft, about 15 minutes.
- Then add in brussels sprouts and drizzle on the remaining olive oil and add the garlic. With a spatula stir the vegetables together on the baking dish.
- Place back in oven for another 15 minutes, or until the brussels sprouts are golden brown and tender. Remove from the oven.
- Zest the orange and reserve the zest in a small bowl for the dressing. Using a chef’s knife, cut away the rind of the orange from the fruit and then thinly slice the orange into sections.
- In a large bowl, add in the roasted vegetables and add in the orange slices. Toss to combine. Sprinkle on the crumbled feta.
- For the dressing combine all ingredients into the bowl you added the orange zest to. Whisk to combine. Pour over the warm salad and toss to combine. Eat immediately.
Roasted veggies are my absolute favourite too – this salad sounds like a great way to up your vegetable intake. It sounds so bright + fresh + flavourful.
I adore roasted veggies, one of the only ways that I eat ’em. Not so much a fan of raw unless they are covered in ranch whiiichhhh defeats the purpose. Love those oranges! Pinned
Did someone say roasted beets?? This salad speaks-a-my language and I love it. I have to admit, I’m picking up what Ben’s putting down with the whole veggies-on-my plate situation, and that’s exactly why I need this salad all up in my face. MMMM! Lookit them brussels!
Beets AND Brussels sprouts….this salad is heavenly and totally gorgeous!
Love the flavors, colors and textures in this salad! Agree with you, roasted veggies are the best, my favorite! Pinning this for later! Thanks for sharing 🙂
This salad is calling my name! So gorgeous!
UM, Yes X A ZILLION! Love beets and brussel sprouts! Now, this is my kind of spring dish!
Beets and Brussels are two of my BFFs, and I love that you threw them together into this colorful bowl of goodness!
I agree, roasting vegetables is the best way to prepare them. I had a similar salad at a restaurant recently (minus the beets) and it was fantastic. I can’t wait to follow your recipe at home to recreate it!
Also, Ben’s a veggie weirdo and shouldn’t be trusted…don’t trust the nutritionists either. CARBS4LYFE!
This salad!! So gorgeous and sounds great enough for a Friday night dinner. Yes, please!
So bright and lovely! I love the beets with the Brussels.
A lot of “fresh” on this plate. Right choice for this spring.
Cheers!!!
Megan,
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
I appreciate it!