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Citrus, Golden Beets and Arugula Salad with Torn Croutons and Herb Vinaigrette

Chef Mashav
The bright flavors of summer fill this chunky-tossed salad.
Servings 6 servings


  • 4 Tangelos Oranges, Mandarin or any combination of these
  • ½ bunch Arugula or 3 oz (about 1/2 of a 7oz bag)
  • 1 c Radicchio or other bitter leaves
  • 5 oz baby spinach
  • ½ lbs golden beets, raw, tops removed
  • 1 tbls olive oil

The vinaigrette

  • 1/2 tsp Dijon Mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 c olive oil
  • 2 tbls red wine vinegar
  • 1 tbls honey
  • 1 Tangelo, juiced or other citrus
  • Chopped roasted nuts (walnuts, pistachio, almonds) OPTIONAL
  • Crumbled feta cheese OPTIONAL

The croutons:

  • 4 slices day-old country or sourdough bread
  • ¼ c olive oil
  • salt



  • Preheat oven to 400 F. Tear the bread to desired-size pieces. Toss the croutons in a bowl with the olive oil to coat them evenly, then spread them out in a single layer on a baking sheet lined with parchment paper. Avoid crowding.
  • Toast croutons for about 15-20 minutes, checking every 5 minutes, turning and rotating as needed.
  • Remove croutons that are golden and until all croutons are finished toasting. Sprinkle with Kosher salt.
  • When done, let the croutons cool in a single layer on the baking sheet. Use immediately, or keep in an airtight container for up to 2 days.

Roasted beets

  • Preheat oven to 450 F. Use the same baking sheet lined with parchment paper from the croutons.
  • Wash beets, leave the skin on. Make sure to dry well to avoid excess moisture. Trim the top, slice in half lengthwise.
  • Put in a bowl and toss with olive oil, Kosher salt and seasoning of your preference (herbs, spices, or simply just salt and pepper).
  • Place the beets face down on the baking sheet, do not overcrowd.
  • Roast on the middle rack in the oven for 20 minutes. Rotate the sheet and check every 5 minutes until the beets are done. They are ready when edges are crisp and golden, and the center is tender and moist.

Assemble the salad

  • Whisk all the ingredients for the vinaigrette dressing in a mixing bowl and taste for seasoning.
  • Peel tangelos (or oranges) and cut them lengthwise.
    Cut radicchio (if using) to bite-size pieces.
    Cut the roasted beets into bite-size pieces.

Just before serving, dress the salad

  • Put the vegetables and half of the croutons in a big mixing bowl, drizzle with a third of the vinaigrette and toss gently with your hands. Taste and correct if more dressing, croutons or salt is needed.
  • Arrange the vegetables on a serving dish and if desired can be topped with chopped roasted nuts (walnuts, pistachio, almonds) or crumbled feta cheese.