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    Home » Recipes » All Recipes

    Roasted Beet Salad with Medjool Date Citrus Vinaigrette

    Classic roasted beet salad is leveled up with a tangy, sweet and creamy Medjool date citrus vinaigrette. Medjool dates add natural sweetness and create a velvety smooth vinaigrette which works beautifully against earthy beets in this dish.  This recipe is colourful, flavorful, easy to make and nutritious; perfect for summer, fall or winter.

    This post is sponsored by Natural Delights Medjool Dates.

    JUMP TO RECIPE

    A person in a blue apron holding a bowl of roasted beet salad.

    A new take on roasted beet salad

    Roasted beet salad isn't a novel idea, however, it's made into something exceptional with the right vinaigrette! Beet roots have a very distinct earthy taste and their flavour needs balancing with sweetness and some acidity. To achieve this, citrus and Medjool dates are added to a simple vinaigrette which provides the perfect amount of natural acidity and sweetness this recipe needs. 

    I love it when I can combine sweet and savory flavours together in a dish and usually opt for natural sweeteners whenever possible; Medjool dates have been my go to natural sweetener for years.  

    overhead close up view of roasted beet salad with dressing drizzled over top.

    Why you will love this recipe

    Salt roasted beets and crisp greens pair beautifully with this naturally sweet and smooth Medjool date citrus vinaigrette. This recipe is flavorful, balanced, and really takes your everyday roasted beet salad up a notch. It also makes extra Medjool date citrus vinaigrette so you can use it on all your favourite salads (you’ll want to). 

    This recipe is:

    • Refreshing yet hearty
    • Sweet, tangy and salty
    • Colourful
    • Satisfying
    • Nutritious
    • High in fiber
    • Easy to make
    • Seasonal
    • Vegan friendly
    • Refined sugar-free
    portrait view of a hand dipping a spoon into a bowl of dressing with a yellow linen on the side.
    overhead view of roasted beet salad on a wood surface with a bowl of dressing, cutlery, and a box of medjool dates.

    What are Medjool dates?

    You may not have heard of Medjool dates, so let me introduce you to this versatile and nutritious ingredient. Medjool dates are a tropical stone fruit that grow on a date palm. They contain a single pit in the middle surrounded by sweet soft flesh.

    Unlike typical dried dates or deglet noor dates, Mejool dates are a fresh fruit that is darker in colour, larger, and have a subtle caramel flavour. Medjools work well in both sweet and savory dishes and can be used in a number of ways.

    Closeup view of medjool date.

    Medjool dates for flavor and texture

    There are quite a few reasons why Medjools work so well here. Primarily, and as mentioned above, Medjool dates are naturally sweet. Instead of using refined sugar to balance out the acidity of the vinegar and citrus in this vinaigrette, Medjools look after this perfectly.  

    Secondly, Medjool dates have a soft buttery texture that blends well and creates a velvety and creamy texture in this vinaigrette. Finally, not only are Medjool dates delicious, they are really nutritious with 16 essential vitamins and minerals and dietary fiber.  

    Side note, if you’re like me and you enjoy nibbling while you cook, Medjool dates are a great healthy snack while you work in the kitchen!

    • portrait view of a bowl of vinagirette with a spoon, yellow linen and box of medjool dates in the background.
    • portrait view of a hand holding bowl of dressing with a yellow linen on the side and a bowl of dates in the background.
    overhead view of a person drizzling dressing on a roasted beet salad on a wood surface.
    Overhead view of two boxes of Medjool dates in a basket with a brown linen.

    Why I love Natural Delights® Medjool Dates

    Natural Delights Medjool Dates are non-GMO fresh fruit straight from nature! I’ve enjoyed Natural delights for many years and consider them a staple in our home.

    During their growing season, Natural Delights bathe in sunshine and are nourished by the Colorado River in Southern California’s Bard Valley. Medjool dates demand very defined growing conditions (high heat, low humidity and plentiful water) all of which are found in the Bard Valley.

    As an avid gardener and supporter of sustainability, I love knowing that Natural Delights are also grown as sustainably as possible. The palm trimmings, fronds, and thorns generated by growing and harvesting their Medjools are turned into a mulch that helps fertilize their groves. They are also increasing the amount of organic growing acreage every year.

    Natural Delights Medjools are grown without the use of pesticides and are also additive-free; what you see is what you get. Bottom line, Natural Delights are an ingredient I feel good about using in my home.

    Angled view of roasted beet salad on a wood table.

    What you will need for this recipe

    The ingredients for this recipe are fairly straightforward and can be found year round at your local grocer. To make this recipe, you will need:

    • Medjool dates
    • Dijon mustard
    • miso paste
    • lemon
    • orange
    • red wine vinegar
    • water
    • whole fresh beets
    • olive oil
    • salt and pepper
    • fresh salad greens
    • overhead view of whole fresh beets on a stone surface.
    • overhead view of sliced purple and gold beet wedges on a baking tray.
    • Close up view of a medjool date.
    • overhead view of date, mustard and vinegar in the bowl of a food processor.

    How to make this recipe

    The roasted beet salad and vinaigrette come together with minimal time and effort. The most time consuming portion of this recipe is preparing the beets for roasting. In sum, you will need roughly 45-50 minutes to make this recipe, 30 minutes of that is for roasting the beets.

    The first step is to make the vinaigrette which involves blending all the ingredients together until smooth. The vinaigrette needs to be refrigerated while the remainder of the recipe is prepared.

    Next, peel and stem the beets and slice them into 8 wedges (or quarters if your beets are small). The wedges should be roughly one inch thick.

    Coat the beet wedges in olive oil and salt and pepper and place them on a baking tray to roast in the oven for 30 minutes.

    Lastly, the salad greens are arranged on a platter or in a bowl. The roasted beets go on top, followed by the vinaigrette.  Note that this recipe makes extra Medjool date citrus vinaigrette so you can use it on all your favourite salads!

    Portrait view of a bowl of vinaigrette on a blue plate with a spoon with a salad in the background.
    A person in a blue apron holding a bowl of roasted beet salad.

    Helpful tips

    • Use Fresh Medjool Dates– don’t substitute for dried or other types of dates because they won’t work in this recipe. Your Medjool dates should be soft, sticky and easy to pull apart.
    • Pit and stem the Medjool dates– make sure to remove the pit and stem of the Medjool dates, or use already pitted Medjools (Natural Delights are available both pitted or whole)
    • Opt for medium or small sized beets- very large beets can be woody, really earthy tasting and less sweet than smaller ones.
    • Peel the beets- you can leave the skins on, however, I find that the skin contains a lot of their earthy flavour so, I choose to remove it.
    • Cut the beets into wedges– for medium or larger sized beets, cut them into about 8 wedges or 4 wedges if your beets are smaller.
    • Wash and dry the greens– this will help the dressing coat the leaves well.
    Angled view of roasted beet salad on a wood table.

    Substitutions and notes

    • Again, do not substitute Medjool dates for another variety of date or the vinaigrette will not work.
    • Medjool dates should be soft and pliable (easy to pull apart). If yours are not that fresh, stick them in bowl of warm water for about 5 minutes to soften up, drain off the water and use as directed in the recipe.
    • Any variety of beet will work in this recipe.
    • Use any mild flavoured greens you like for the salad base (for this recipe I use baby romaine, butter lettuce and frisee lettuce).

    Where can I find Natural Delights?

    Red square logo with text overlay Natural Delights raised on sunshine.

    Natural Delights Medjool Dates are available year-round in the produce section of your local grocer. For more recipes and information on their Medjool date products, visit them on the web at naturaldelights.ca  or on social media via Facebook @NDmedjooldates or Instagram @ndmedjooldates #MedjoolDates #ndmedjooldates

    Sending a big thank you to Natural Delights Medjool Dates for sponsoring this post! Thank you for supporting brands that help make The Simple Green possible.

    A person in a blue apron holding a box of Medjool dates.
    overhead view of roasted beet salad on a wood surface with a bowl of dressing, cutlery.

    More recipes like this

    If you like this recipe, you may also enjoy these other favorites:

    Simple Tomato Panzanella Salad

    Roasted Potato Salad with Dijon Dressing

    Vegan Rosemary Bread with Dates and walnuts

    A person in a blue apron holding a bowl of roasted beet salad.
    5 from 2 votes
    Print

    Roasted Beet Salad with Medjool Date Citrus Vinaigrette

    Classic roasted beet salad is leveled up with a tangy, sweet and creamy Medjool date citrus vinaigrette. Medjool dates add natural sweetness and create a velvety smooth vinaigrette which works beautifully against earthy beets and greens in this dish. Makes extra Medjool date citrus vinaigrette.

    Course Appetizer, Salad, Side Dish
    Cuisine American
    Keyword Roasted beet salad
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 4 servings
    Calories 371 kcal
    Author Heidi Richter

    Ingredients

    For the vinaigrette

    • 4 large Medjool dates, pitted and stems removed see notes
    • 1 tablespoon Dijon mustard
    • 1 tablespoon miso paste
    • Juice of 1 lemon
    • Juice of 1 large orange
    • ⅓ cup extra virgin olive oil
    • 4 teaspoons red wine vinegar
    • ⅓ cup water

    For the Roasted Beet salad

    • 6 medium sized beets (750g), tops removed and peeled
    • 2 tablespoons olive oil
    • Salt and pepper
    • 5 cups 300g salad greens of choice, washed and patted dry

    Instructions

    Prepare the vinaigrette

    1. To the bowl of a food processor or high powered blender, add all the ingredients and blend on high until smooth. Pour into a container, cover and place in the fridge until ready to use.

    Prepare the beets and salad

    1. Preheat the oven to 400°F. Chop the peeled beets into 8 wedges (or quarters if smaller) about 1” thick. Place in a large bowl and add the olive oil, salt and pepper and toss to coat evenly. Place the beet wedges on a large baking tray in a single layer with some space between them.

    2. Roast in the preheated oven for 30 minutes or until a fork easily pierces the flesh of the beets and the outsides are golden with crispy edges. Remove from the oven and allow to cool for about 10-15 minutes on the pan.

    3. Meanwhile, prepare the salad base. To a large bowl or patter, add the salad greens, then the roasted beets. Drizzle the vinaigrette over top as desired (this recipe makes extra dressing so you don’t need to use it all in one go). Serve while the beets are still warm.

    Recipe Notes

    Medjool dates must be used to ensure proper blending; other date varieties will not work in this recipe.

    Medjool dates should be soft and pliable (easy to pull apart). If yours are not that fresh, stick them in bowl of warm water for about 5 minutes to soften up, drain off the water and use as directed in the recipe.

    The vinaigrette will last covered in the fridge for 3-5 days.

    Nutrition Facts
    Roasted Beet Salad with Medjool Date Citrus Vinaigrette
    Amount Per Serving
    Calories 371 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 4g25%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 19g
    Sodium 316mg14%
    Potassium 674mg19%
    Carbohydrates 33g11%
    Fiber 5g21%
    Sugar 25g28%
    Protein 4g8%
    Vitamin A 683IU14%
    Vitamin C 18mg22%
    Calcium 48mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Steve says

      August 25, 2021 at 10:26 pm

      5 stars
      Wow!!! What a delicious salad. The beets are amazing which a crunch and the dressing is really a treat for the taste buds. Mmmmmm!!!!

      Reply
      • Heidi Richter says

        August 25, 2021 at 10:27 pm

        SO happy you like it 🙂

        Reply
    2. Silvia Wong says

      August 30, 2021 at 7:05 pm

      5 stars
      A gorgeous salad and delicious dressing. I never would have thought t use dates in this way!

      Reply
      • Heidi Richter says

        August 30, 2021 at 7:42 pm

        Thanks so much, Silvia! Glad you like it!

        Reply

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    Learn more about me.

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