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Roasted beet salad with citrus segments, pumpkin seeds, and grapefruit gremolata

Beets and citrus are an incredible combination for a reason! This salad brings them together in the best possible way, with a drizzle of bright grapefruit gremolata dressing to add a pop of zest you will want to eat all season long.  



  • 3 medium-sized red beets
  • 3 medium-sized golden beets
  • 2 large navel oranges
  • 2 blood oranges
  • 1 grapefruit, zested
  • 1/3 cup olive oil
  • 1 bunch flat-leaf parsley
  • 1 garlic clove
  • 1/2 cup roasted salted pumpkin seeds
  • 1/2 cup crumbled feta


  1. Preheat oven to 400ºF. 
  2. Individually wrap beets in foil, place on a baking sheet, and roast for 45 to 60 minutes, depending on the size of the beets, or until tender.
  3. Once cooled, peel and cut the beets into wedges.
  4. Segmented juices are reserved for the navel oranges, blood oranges, and grapefruit.
  5. Combine reserved citrus juices with olive oil and salt and pepper.
  6. Combine grapefruit zest with garlic and parsley. 
  7. Place beet wedges on a large serving platter and season well with salt and pepper. Add citrus segments. Drizzle over the dressing. Top with grapefruit gremolata, pumpkin seeds, and crumbled feta.  Enjoy!