Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Beet Salad with Romaine and Vanilla–Citrus Vinaigrette

By Scott Samuel From Moveable Feast Season 1, Ep.4
Colin Clark

Servings: 8

Using a combination of red and golden beets for this salad makes it visually stunning as well as delicious. The vanilla-citrus vinaigrette is simple to make and great as a sauce for grilled fish or chicken.


  • 2 lb. medium beets (about 6; preferably a combination of red and golden), without greens, scrubbed
  • 1 cup fresh grapefruit juice (from 2 small grapefruit)
  • 1 cup fresh orange juice (from 3 medium oranges)
  • 1/2 vanilla bean, split lengthwise
  • 2 Tbs. white balsamic vinegar
  • 1/2 Tbs. mild honey
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 hearts of romaine, leaves separated
  • 1 oz. (1 cup) microgreens (optional)
  • 2 oz. Villa Jack or aged manchego, shaved in shards with a sharp vegetable peeler (about 1/2 cup)


  • Position rack in the center of the oven and heat the oven to 375°F.
  • Place the beets in a small baking dish. Add 1/4 cup water and cover tightly with foil. Roast the beets until they are tender when pierced with a small sharp knife, about 1 to 1-1/4 hours.
  • Meanwhile, combine the grapefruit and orange juices in a small, heavy saucepan. Scrape the vanilla seed pulp from the pod into the pan and drop in the pod. Bring the mixture to a boil over medium heat, and boil until the liquid is thickened and syrupy and reduced to 1/3 cup, 30 to 35 minutes. Transfer the mixture to a small bowl and let cool completely.
  • Once cool, remove the vanilla bean. Whisk in the vinegar and honey until blended. Slowly add the oil in a steady stream, whisking until combined. Whisk in 1/4 tsp. salt and 1/4 tsp. pepper and adjust the seasoning as necessary.
  • Peel the beets once they are cool enough to handle, but still warm. Cut the beets into 1/2-inch-thick wedges. Toss all of the beets in a medium bowl with enough of the vinaigrette to lightly coat.
  • In a large bowl, toss the romaine with enough of the vinaigrette to lightly coat and arrange the leaves on a serving platter. Top with the beets, microgreens (if using), and cheese shards. Serve with the remaining vinaigrette.


Recipe adapted from Moveable Feast with Fine Cooking.

Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

Ingredient Spotlight

Season 7 Sponsors


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial