Roasted Beet and Brussels Sprout Citrus Salad

Overhead view of Roasted Beet and Brussels Sprouts Citrus Salad

This warm roasted beet and brussels sprout citrus salad is just the thing you need to get you in the spring mood!




  • 2 Whole Beets, peeled and cut into small bite size pieces
  • 1 pound Brussels Sprouts, trimmed and quartered – reserve loose leaves that fall
  • 34 Tbsp Olive Oil
  • Salt and Pepper
  • 1 clove Garlic, minced
  • 1 Orange, peeled and cut into small pieces
  • 1/23/4 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


  1. 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.
  2. 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.
  3. Place back in oven for another 15 minutes, or until the brussels sprouts are golden brown and tender. Remove from the oven.
  4. 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.
  5. In a large bowl, add in the roasted vegetables and add in the orange slices. Toss to combine. Sprinkle on the crumbled feta.
  6. 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.