Roasted Beets and Winter Citrus

Ingredients

• 454 g (1 pound)red beets
• 454 g (1 pound)golden beets
• 1grapefruit
• 1orange
• 1blood orange
• 120 ml (½ cup)freshly squeezed orange juice
• 113 g (4 ounces)mozzarella ciliegine
• 3 sprigsmint
• 4 sprigsthyme
• 4 clovesgarlic
• 600 ml (2½ cups)extra-virgin olive oil
• 240 ml (1 cup)red wine vinegar
• 57 g (2 ounces)chopped Calabrian chillies in oil
• 1 tbspCalabrian chilli flakes
• 1 tbspblack peppercorns
• 80 g (⅔ cup)Sicilian pistachios
• As neededsalt

Instructions

1. 1

   Roast the beets

   Put the red beets in one roasting pan and the golden beets in another. Divide the thyme, garlic, black peppercorns and red wine vinegar between the pans. Add 240 ml (1 cup) olive oil and 475 ml (2 cups) water to each, along with a generous tablespoon of salt per pan. Cover with lids or foil and roast at 196°C (385°F) for 45–60 minutes, until tender; the timing depends greatly on the size of the beets.

2. 2

   Marinate the mozzarella

   While the beets roast, combine the mozzarella ciliegine with the remaining olive oil, chilli flakes, a pinch of salt and one sprig of mint. Cover and refrigerate for at least one hour.

3. 3

   Prepare the citrus

   Use a sharp knife to slice off the top and bottom of the grapefruit, orange and blood orange. Cut away the peel and pith, leaving the flesh, then slice the fruit crosswise into rounds. Set aside.

4. 4

   Cool and cut

   Once cooked, let the beets cool and peel them. Strain the cooking liquid and reserve 475 ml (2 cups). Quarter the peeled beets, then cut each wedge in half. Keep the red and golden beets separate to prevent their colours from bleeding together.

5. 5

   Dress the beets

   Mix the reserved beet cooking liquid with the orange juice and chopped Calabrian chillies in oil. Toss the chilled beets in this mixture to coat and marinate them.

6. 6

   Assemble the bowls

   In two bowls, toss the red and golden beets separately with the sauce, a pinch of kosher salt and a few torn mint leaves. Divide the beets between four bowls, alternating the colours. Top each with five marinated mozzarella ciliegine, then alternate slices of orange, blood orange and grapefruit. Finish with more torn mint, toasted Sicilian pistachios and a light dusting of sea salt.

What is roasted beet and winter citrus salad?

This is a composed salad of tender beets, citrus, mozzarella and nuts, served in layers rather than tossed together. Beets and citrus are familiar winter ingredients in many European food traditions; this version pairs them with Calabrian chilli and Sicilian pistachios for a savoury, bright finish.

The method keeps the red and golden beets apart until serving, so their colours stay distinct. A tangy dressing made from beet cooking liquid, orange juice and chilli brings the elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 10g protein, 37g carbs, 61g fat.

The beets and orange juice supply most of the carbohydrate, while olive oil and pistachios contribute much of the fat; mozzarella adds protein as well as some fat. For a more balanced plate, serve a bowl alongside a source of lean protein or a portion of beans.

Roasting two colours of beet

Separate pans: roast the red and golden beets in different pans, as the recipe directs. This helps stop the red beets from tinting the golden ones during cooking.

Check for tenderness: beet size can make a substantial difference to cooking time. Begin checking at 45 minutes and continue until a knife can pass into the beets easily.

The mozzarella marinade

Chilli oil: the mozzarella rests in olive oil with chilli flakes, salt and mint for at least an hour in the fridge. This gives the mild, creamy cheese a savoury, gently spicy coating.

Plan ahead: the marinating time happens while the beets cook or cool, but the mozzarella needs at least an hour under refrigeration.

Cutting the citrus cleanly

Remove the pith: trim the ends first, then cut away the peel and the white layer beneath it. Leaving the pith behind can make the citrus taste bitter.

Slice crosswise: cut the peeled fruit into rounds so the citrus is easy to layer over the beets. Use a sharp knife to keep the slices intact.

Dressing and keeping the colours

Reserved liquid: strain the beet cooking liquid and measure out 475 ml (2 cups) for the dressing. Combined with orange juice and Calabrian chillies, it seasons the beets without losing their characteristic flavour.

Separate bowls: dress the red and golden beets separately, then alternate them in the serving bowls. This preserves the contrast of colour and lets each piece keep its own appearance.

Serving the salad

Layered finish: place the marinated mozzarella over the beets, then arrange the citrus slices on top. Mint and pistachios add fresh and crunchy accents just before serving.

Serve the salad as a starter or alongside a main course. If preparing the components ahead, assemble the bowls close to serving so the citrus and garnishes remain distinct.

Recipe notes & tips

• Choose beets of similar size within each pan so they cook at a similar pace.
• Keep the red and golden beets separate through cooking, peeling and dressing.
• Chill the mozzarella in its marinade for at least one hour.
• Use a sharp knife to remove all the citrus pith before slicing.
• Toast the pistachios before sprinkling them over the salad.
• Add the final mint and sea salt just before serving.

Variations

• Extra citrus: add another peeled orange if you want more fruit in each bowl.
• Less heat: reduce the chilli flakes for a milder mozzarella marinade.
• More herbs: tear extra mint over the finished salad for a fresher finish.
• Nut swap: use toasted walnuts in place of pistachios for a different crunch.
• Cheese change: use small mozzarella balls if ciliegine are unavailable.

Common mistakes to avoid

• Mixing the beet colours early: red beet juice can stain the golden ones; keep them separate until plating.
• Under-roasting the beets: continue cooking beyond 45 minutes if a knife does not pass through easily.
• Leaving pith on the citrus: trim it away with the peel to avoid a bitter edge.
• Skipping the chill: refrigerate the mozzarella for at least one hour so it can marinate.
• Overdressing the bowls: add enough sauce to coat the beets without leaving them swimming in liquid.

How to store

Store leftover beets, citrus and mozzarella in separate airtight containers in the refrigerator and use within 3 days. Keep any remaining dressing chilled; this salad is best served cold, so it does not need reheating. Assemble the components shortly before serving for the best texture and colour.

Frequently asked questions