This Columbia House Roasted Beet and Citrus Salad reimagines the 1905 classic with sweet, earthy roasted beets and juicy citrus. Paired with ham, Swiss cheese, and olives, it’s tossed in a garlicky Worcestershire dressing—offering a bold, refreshing tribute to Tampa’s culinary legacy with a modern, colorful flair.
Recipe Tips and Tricks
- Roasting Beets: Wrap beets in foil with a drizzle of olive oil to lock in moisture—roast at 400°F for tender, caramelized results.
- Citrus Supreming: Cut away the peel and pith of oranges, then slice out segments for a clean, juicy bite—save the juice for the dressing!
- Dressing Emulsion: Whisk the dressing briskly or shake it in a jar to blend the oil and vinegar smoothly—it’ll cling better to the greens.
- Cheese Texture: Julienne the Swiss instead of grating for a chewy bite that stands up to the beets and citrus.
- Serving Tip: Let the salad chill for 20-30 minutes after tossing to meld flavors, but add beets warm for a cozy contrast.
Why You’ll Love This Recipe
Get ready to fall head over heels for this Columbia House Roasted Beet and Citrus Salad (1905 Style)—it’s a dish that’s as delightful to eat as it is to share! Picture this: tender, earthy roasted beets mingling with bursts of bright, juicy citrus, all nestled atop crisp iceberg lettuce. Then come the savory layers of julienned ham, nutty Swiss cheese, and briny green olives—classic nods to the Columbia’s 1905 Salad that make every forkful feel like a taste of history. The dressing ties it all together with its garlicky, tangy Worcestershire punch, balanced by a hint of citrus zest that lifts the whole experience into something truly special. You’ll love how the sweetness of the beets and oranges plays off the salty richness of the ham and cheese, creating a harmony that’s both bold and refreshing. It’s perfect for a light lunch, a stunning side at dinner, or even a showstopping centerpiece at your next gathering—versatile enough to pair with grilled fish or a Cuban sandwich, yet satisfying all on its own. Plus, it’s a breeze to whip up, with roasting beets being the hardest part (and totally worth it!). This salad isn’t just food—it’s a vibrant celebration of flavor, tradition, and a little creative flair that’ll have you coming back for seconds every time.
Columbia House Roasted Beet and Citrus Salad (1905 Style)
A 1905-style salad with roasted beets, citrus, ham, Swiss, and olives in a tangy garlic dressing.
Ingredients
- 3 medium red beets (about 1 pound), scrubbed
- 2 navel oranges, supremed (segments removed from pith)
- 1 small head iceberg lettuce (about 4 cups torn into bite-sized pieces)
- ½ cup Swiss cheese, julienned
- ½ cup baked ham, julienned
- ½ cup pimiento-stuffed green Spanish olives, sliced
- ¼ cup extra-virgin Spanish olive oil (divided: 1 tablespoon for roasting, 3 tablespoons for dressing)
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Hey there, let’s whip up this Columbia House Roasted Beet and Citrus Salad (1905 Style)—it’s going to be a flavor fiesta! First, let’s get those beets roasting. Preheat your oven to 400°F, grab your beets, and give them a good scrub—no need to peel yet, we’ll do that later. Drizzle them with 1 tablespoon of that gorgeous Spanish olive oil, wrap each one snugly in foil like little presents, and place them on a baking sheet. Pop them into the oven for 45 minutes or so, until a fork slides in easily. The kitchen’s going to smell warm and earthy—pure bliss! Once they’re done, let them cool slightly, then rub off the skins with a paper towel (wear gloves if you don’t want pink hands!) and slice them into bite-sized wedges.
- While the beets roast, let’s tackle the citrus. Grab your oranges and supreme them—slice off the peel and pith with a sharp knife, then carefully cut out the juicy segments between the membranes. It’s like unlocking little bursts of sunshine! Save any extra juice for the dressing—it’s liquid gold.
- Now, the dressing—time to channel that 1905 magic! In a small bowl or jar, mix 3 tablespoons of olive oil, minced garlic (chop it fresh for that bold kick), Worcestershire sauce, white wine vinegar, and dried oregano. Add a pinch of salt and pepper, plus any reserved orange juice if you’ve got it. Whisk it up or shake it until it’s smooth and emulsified—taste it and tweak if you want more zing. This dressing’s about to make everything pop!
- Let’s assemble this beauty! Tear your iceberg lettuce into bite-sized pieces and toss it into a big, happy bowl—it’s the crisp foundation we need. Add the julienned Swiss cheese and ham (thin strips make it so pretty), then scatter in those sliced green olives for that briny sparkle. Layer on the orange segments—they’ll look like little jewels—and top it all with those warm, roasted beet wedges for a stunning contrast.
- Drizzle that tangy dressing over everything and toss gently with tongs or your hands—get every bite coated in that garlicky goodness. If you’ve got a few minutes, chill it in the fridge for 20-30 minutes to let the flavors mingle, but don’t wait too long—those beets are best enjoyed with a hint of warmth. Serve it up as a vibrant side or a light main, maybe with some crusty bread to soak up the dressing. You’ve just created a salad that’s part Tampa tradition, part seasonal joy, and all delicious—dig in and savor every bite!
Notes
- For that authentic 1905 vibe, don’t skip the ham and olives—they’re the heart of the Columbia legacy.
- Roast extra beets—they’re perfect for snacking or tossing into other dishes later.
- Pair with a crisp white wine or the Columbia’s signature sangria for a full experience!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 421Total Fat 40gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 31gCholesterol 16mgSodium 235mgCarbohydrates 12gFiber 2gSugar 7gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beets: Fresh red beets are the star here, offering an earthy sweetness when roasted. Choose medium-sized ones (about fist-sized) for even cooking and easy peeling post-roast.
- Oranges: Navel or Valencia oranges bring juicy brightness—their sweetness offsets the beets’ depth. Use fresh ones and supreme them for pretty, pith-free segments.
- Iceberg Lettuce: A 1905 Salad staple, iceberg provides that cool, crisp crunch. Pick a firm head and tear it into bite-sized pieces for the best texture.
- Swiss Cheese: This adds a mild, nutty richness that echoes the original. Julienne it into thin strips for a chewy contrast to the soft beets.
- Baked Ham: A classic 1905 ingredient, ham delivers savory depth. Opt for baked ham from the deli or leftovers, julienned thinly for even bites.
- Green Spanish Olives: Pimiento-stuffed olives lend a briny kick and a nod to Columbia’s Spanish roots. Slice them thin to distribute their bold flavor.
- Olive Oil: Extra-virgin Spanish olive oil is key for roasting beets and dressing—it’s fruity and robust, tying into the 1905 heritage.
- Garlic: Freshly minced garlic gives the dressing its signature punch. Mince it fine so it infuses every bite without overwhelming.
- Worcestershire Sauce: The umami magic of the 1905 dressing, this adds depth and tang. A little goes a long way, so measure carefully.
- White Wine Vinegar: Bright and fruity, this vinegar lifts the dressing and balances the richness of the beets and cheese.
Variations and Substitutions
- Beet Swap: Try golden beets for a milder, less earthy flavor and a stunning color contrast—roast them the same way. Or use pre-cooked beets to save time (though fresh-roasted is best).
- Citrus Options: Swap oranges for grapefruit for a tart twist, or use blood oranges for a dramatic hue and slightly sweeter bite—both work beautifully.
- Greens Switch: If iceberg’s too basic, romaine adds a sturdier crunch, or baby spinach brings an earthy vibe that pairs well with beets.
- Cheese Alternatives: Swap Swiss for goat cheese crumbles for a creamy tang, or use sharp cheddar for a bolder kick—both complement the citrus.
- Meat Variations: Replace ham with prosciutto for a saltier edge, turkey for a lighter feel, or skip it entirely for a vegetarian version with extra olives or nuts.
- Olive Substitutes: Black olives or Kalamata can stand in for green Spanish olives—each brings a different salty note, so tweak the salt accordingly.
- Dressing Tweaks: Add a teaspoon of orange zest to the dressing for extra citrus pop, or swap white wine vinegar for balsamic for a deeper, sweeter finish.
Storage Options
- Refrigerator: Store assembled salad (without beets) in an airtight container for up to 2 days—add beets and dressing just before serving to keep it crisp. Roasted beets can be refrigerated separately for up to 5 days.
- Make-Ahead: Roast beets and prep dressing up to 3 days ahead; store separately in the fridge. Assemble fresh when ready.
- Freezing: Not ideal—lettuce wilts, and beets lose texture. Enjoy this salad fresh or refrigerated for the best flavor!
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