Warm Citrus-Infused Spinach & Beet Salad for Cozy Winter Meals

Last January, after a particularly brutal week of sub-zero temperatures and grey skies that seemed to swallow Chicago whole, I found myself craving something that tasted like sunshine. Not the fleeting kind that teases you for an hour in mid-February, but real, golden, vitamin-D-laced sunshine—something that could cut through the bone-deep chill that had taken up permanent residence in my kitchen. I rummaged through the crisper drawer, half-expecting to find only the usual winter suspects: a limp head of kale, a few sad carrots, and the obligatory bag of Brussels sprouts. Instead, nestled beneath a bunch of parsley, I discovered a pound of candy-stripe beets I’d impulse-bought at the farmers’ market back when “market” still meant mittens and hot cider. Their concentric rings looked like tiny Target logos, and I remembered the vendor promising they’d stay sweet right through March if stored properly.

I roasted those beets with a glug of olive oil, a shower of Maldon salt, and the last of the season’s blood oranges—squeezing half of one over the roots and thinly slicing the other half to roast alongside. Twenty-five minutes later, my apartment smelled like a Sicilian orchard in February: bright, floral, and just a little bit rebellious. While the beets cooled just enough to handle, I wilted a mountain of baby spinach in the same pan so it could drink up every last drop of citrusy, beet-stained oil. The result was a warm salad that felt like edible hygge: jewel-toned, nourishing, and somehow both comforting and energizing. My roommate walked in, took one bite, and declared it “the edible equivalent of a weighted blanket—if that blanket also gave you a gentle hug of vitamin C.” We’ve made it weekly ever since, tweaking the citrus (tangerines when blood oranges disappear), the greens (arugula for peppery kick), and the toppings (toasted hazelnuts when we’re feeling fancy). It’s become our winter tradition, the dish that reminds us spring is plotting its return.

Ingredients You'll Need

Beets: Look for firm, smooth roots with fresh-looking tops (if attached). Candy-stripe or golden beets are milder and won’t stain your cutting board; red beets are earthier. Avoid any with soft spots or wrinkled skin—those have lost moisture and sweetness. Store unwashed in a paper-towel-lined produce bag; they’ll keep 3–4 weeks in the crisper.

Citrus: Blood oranges are in peak season December–April, but Cara Cara or tangerines work beautifully. Choose fruit that feels heavy for its size (indicates juiciness) and has unblemished, fragrant skin. You’ll use both the slices (roasted) and the zest/juice (fresh), so organic is worth the splurge.

Baby spinach: Pre-washed boxes are convenient, but check the date—older leaves oxidize and smell metallic. If buying loose, look for perky, dark-green leaves with no yellowing. Baby spinach wilts almost instantly, so have your serving bowls ready.

Goat cheese (optional but dreamy): A creamy chèvre balances the sweet-tart beets. If you’re dairy-free, substitute toasted pumpkin seeds for crunch or a spoonful of citrus-spiked hummus for creaminess.

Maple syrup: Just a teaspoon amplifies the natural sugars in the beets without making the salad taste like breakfast. Honey works too; agave if you’re vegan.

Sherry vinegar: Nutty and mellow, it marries the oil and citrus without harshness. Substitute white balsamic or red-wine vinegar in a pinch.

Extra-virgin olive oil: Use the good stuff here—something fruity and peppery that you’d happily dip bread into. A mild oil will get lost.

Toasted hazelnuts: Their earthy sweetness mirrors the beets. Toast whole nuts at 350 °F for 10 min, rub in a towel to remove skins, then coarsely chop. Sub walnuts or pecans if preferred.

How to Make Warm Citrus-Infused Spinach & Beet Salad

Expert Tips

Variations to Try

• Mediterranean twist: Swap hazelnuts for toasted pine nuts and add ¼ cup chopped Castelvetrano olives plus a pinch of za’atar.
• Protein boost: Top with warm lentils or a jammy seven-minute egg for a complete meal.
• Citrus swap: Use ruby grapefruit segments (added after roasting) for a bittersweet note.
• Grain bowl: Serve over farro or quinoa to soak up the juices.
• Spicy kick: Whisk ⅛ tsp Aleppo pepper into the vinaigrette for a gentle glow.
• Dairy-free creamy: Replace goat cheese with a swoosh of lemon-tahini dressing.

Storage Tips

Roasted components: Cool completely, then refrigerate in airtight glass containers up to 4 days. Keep beets and citrus separate so colors don’t bleed.

Dressed salad: Best eaten immediately. If you must store, refrigerate undressed components and wilt spinach just before serving.

Meal-prep jars: Layer beets/citrus on bottom, vinaigrette next, spinach on top. Invert into a hot skillet for 90 sec to warm and wilt.

Freezer: Roasted beets freeze beautifully for 3 months; citrus becomes mushy—skip freezing those.

Frequently Asked Questions

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Warm Citrus-Infused Spinach & Beet Salad

(4.9 from 127 reviews)

Prep

10 min

Cook

25 min

Servings

4

Ingredients

• 1½ lb beets, scrubbed and cut into 1-inch wedges
• 2 blood oranges (or Cara Cara), scrubbed and sliced ¼-inch thick
• 3 Tbsp extra-virgin olive oil, divided
• ¾ tsp kosher salt, divided
• Freshly ground black pepper
• 2 Tbsp sherry vinegar
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• 6 packed cups baby spinach (about 5 oz)
• 2 oz goat cheese, crumbled
• ¼ cup toasted hazelnuts, coarsely chopped

Instructions

1. Preheat & roast: Heat oven to 425 °F. Toss beets with 1 Tbsp oil, ½ tsp salt, and pepper on a rimmed sheet. Add citrus slices; roast 20 min, flip, then 5–8 min more until tender and caramelized.
2. Make vinaigrette: In the hot pan, whisk vinegar, maple, Dijon, remaining ¼ tsp salt, and 2 Tbsp oil plus pan juices.
3. Wilt spinach: Add spinach; toss 30–45 sec until just glossy.
4. Assemble: Divide spinach among bowls. Top with beets and citrus, goat cheese, and hazelnuts. Serve warm.

Recipe Notes

Beets can be roasted up to 4 days ahead; store chilled and rewarm in skillet before wilting spinach for best texture.

Nutrition (per serving)

210

Calories

6g

Protein

22g

Carbs

12g

Fat