I love all things fruit. Apparently, when my mom was pregnant with me, her strongest craving was fruit. It’s then no surprise that I am a lover of fruits – I sometimes have to stop myself from eating too many servings in a day! To incorporate these delicious foods into my meals, I decided to make citrus and braised baby beets salad. I’m sure you’ve seen many variations of this light and healthy dish, so what’s my twist? Fresh red chilies, mint, and dates are added into the mix. Drizzle a tart sherry vinaigrette and you have a well-balanced, refreshing salad!

citrus and beet salad (5)
citrus and beet salad (12)


Serves 2


Citrus and braised baby beets salad

1 hr, 30 Total Time

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    Sherry vinaigrette
  • 2 tbsp sherry vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic, minced
  • 4 tbsp extra virgin olive oil
  • salt and pepper
  • Citrus and baby beets salad
  • 8 baby beets
  • 1 tbsp olive oil
  • ¼ cup sherry vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cara cara orange
  • 1 blood orange
  • 1 pommelo
  • 2 sprigs fresh mint, chopped
  • 1 fresno, seeds removed, thinly sliced
  • 6 dates, pitted and quartered


  1. Preheat oven to 350 degrees F.
  2. Whisk together sherry vinegar with mustard and garlic. Slowly drizzle oil, whisking constantly. Season with salt and pepper. Set aside.
  3. Combine beets with vinegar, oil, salt, and pepper in a small baking pan. Pour enough water to cover the beets halfway. Cover the pan with foil and roast for 45 -1 hour minutes or until a fork can easily pierce through the beets. Remove from oven and let cool slightly. When beets are cool enough to handle, gently rub the peel off with clean kitchen towels. Cut beets in half and set aside.
  4. Remove peel from oranges and grapefruit. Thinly slice the fruit into ¼ inch thick slices. Arrange on two plates with the beets. Sprinkle mint, Fresno, and dates on top. Drizzle sherry vinaigrette and serve.


**Helpful tips and common mistakes

I’ll admit, I wasn’t a huge fan of beets when I first tasted them. They have a certain earthy taste that can come off quite strong. However, prepare these root vegetables the right way and you can transform them into something delicious.

My favorite way to prepare beets is by braising them. They soak up the flavor of the braising liquid as they cook, making them flavorful while requiring very little work! You don’t need to worry about peeling or trimming the beets before cooking either. Once they become tender, let rest until cool enough to handle. Than using clean kitchen towels or paper towels, gently peel the outer layer. It should easily come off with no resistance. If using red beets, you might want to use paper towels since the red color might stain the towels.

peel the skin off the braised beets

The rest of the ingredients are raw so it’s just a matter of slicing and dicing! You can use a variety of citrus fruits including blood oranges, pomelo, grapefruit, red grapefruit, navel oranges, caracara oranges and so on. Sprinkle the mint for some fresh herbs, dates for sweetness and chilies for some heat. If you’re feeling bold, add crumbled feta to the mix. Wonderfully balanced citrus and braised baby beets salad for an appetizer or lunch!

citrus and beet salad (2)


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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