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15 Minute Beet and Citrus Salad Crostini

A quick and easy salad or appetizer!
Course Salad
Cuisine American
Keyword easy appetizer recipe, easy lunch recipe, light recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Author Linda Spiker


  • 3 small cooked beets (I use Love Beets prepared beets. To roast your own: peel dice and toss beets with olive oil and sea salt. Roast on a parchment covered cookie sheet for 40 minutes at 400 degrees.
  • 1 baguette sliced brushed with olive oil and toasted in oven
  • 6 oz goat cheese
  • 1 cups arugula
  • 1/3 cup toasted pine nuts or walnuts
  • 5 tangerines 2 sectioned and sliced, 3 juiced
  • 1/4 cup olive oil plus more for brushing bread
  • 1 Tablespoon white balsamic vinegar
  • 1 tablespoon honey
  • sea salt
  • freshly ground pepper
  • 1 tablespoon chives chopped


  1. Preheat oven to 400 degrees. Place rack in upper third of oven.
  2. Slice baguette and place bread on cookie sheet. Brush lightly with olive oil.
  3. Place in oven for 5 minutes or until toasted.
  4. Dice beets and place in a bowl.
  5. Peel two tangerines, section and slice each section into thirds.
  6. Juice remaining three tangerines.
  7. Whisk olive oil, tangerine juice, vinegar and honey together. Add a generous pinch of sea salt and a few turns of pepper.
  8. When bread is toasted remove from oven and spread with goat cheese.
  9. Place arugula on a platter and toss with some dressing. Toss beets with some dressing and then place beets on top of greens.
  10. Place tangerines on top, sprinkle with pine nuts and chives. Eat salad alone or use to top crostini!