Roasted Beet & Winter Citrus Salad with Orange- Thyme Vinaigrette and Cacao Nibs
This salad is basically a winter mood board.
Winter might be known for heavier, slow -cooked meals, but I love bringing brightness to the table with crisp, seasonal produce. This salad is all about the contrast—textures, flavors, and colors that come together in a way that feels effortless but deeply satisfying. I hope this salad turns you into a beet lover.
Roasted Beet & Winter Citrus Salad
Recipe:
Ingredients
Serves 2-4 – Perfect for sharing… or keeping all to yourself.
For the Roasted Beets:
• 3 varieties of beets, washed and trimmed
• 3 sprigs thyme
• 2 shallots, halved
• 3 cloves garlic, smashed
• Olive oil, salt, and pepper
For the Orange-Thyme Vinaigrette:
• ½ cup fresh orange juice
• 1 sprig thyme
• 1 small garlic clove, smashed
• 1 knob ginger, sliced
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 1 tbsp champagne vinegar
• Salt & black pepper, to taste
For the Pickled Shallots:
• 1 small shallot, thinly sliced
• ¼ cup red wine vinegar + splash of water
• ½ tsp salt
• ½ tsp sugar
• 5-6 peppercorns
• 1 small garlic clove, smashed
• 1 sprig thyme
For the Salad:
• ½ avocado, sliced into wedges
• 2-3 varieties of citrus, supremed (mandarins, blood oranges, etc.)
• 1 small watermelon radish, thinly sliced
• Fresh dill, for garnish
• ¼ cup Greek yogurt or labneh
• 1 tbsp cacao nibs
How to Make It
Step 1: Roast the Beets
1. Preheat your oven to 400°F (200°C).
2. Toss the beets with olive oil, salt, and pepper. Add thyme, shallots, and garlic.
3. Wrap in foil or place in a covered dish and roast for 45-60 minutes, until fork-tender.
4. Let cool, then rub the skins off under running water or using a towel. Cut into wedges or slices.
Step 2: Make the Vinaigrette
1. In a small pot, reduce the orange juice with thyme, garlic, and ginger until slightly syrupy.
2. Remove from heat, strain, and whisk with Dijon, olive oil, champagne vinegar, salt, and pepper.
Step 3: Quick Pickle the Shallots
1. In a small bowl, combine sliced shallots with red wine vinegar, salt, sugar, peppercorns, garlic, and thyme.
2. Let sit for at least 10 minutes while you prep the salad.
Step 4: Assemble the Salad
1. Spread a base of Greek yogurt or labneh on a plate.
2. Arrange roasted beets, citrus segments, avocado slices, and watermelon radish.
3. Scatter pickled shallots and fresh dill over the top.
4. Drizzle with orange-thyme vinaigrette.
5. Finish with a sprinkle of cacao nibs for crunch.
Step 5: Enjoy & Impress Everyone
This is one of those salads that looks fancy but is actually super easy. Serve it up, pair it with something bubbly, and enjoy the perfect mix of sweet, tangy, earthy, and crunchy in every bite.
Did I just turn beets into something craveable? I think I did.
This salad is proof that winter produce deserves its flowers. It’s bright, balanced, and honestly just fun to eat. If you make it, tag me @chefmelissazuniga on Instagram because I’d love love to root for you!
And if you’re feeling extra, throw a little chili crunch on top. Just trust me.
