Earthy roasted beets and juicy orange segments make a gorgeous contrast on a bed of peppery greens, while thin ribbons of red onion add just the right sharp bite. The real star is that basil-citrus drizzle — blitzed fresh basil, lemon juice and zest, garlic, and good olive oil come together into a bright, herbaceous sauce that turns simple roasted vegetables into something restaurant-worthy. Wrapping the beets in foil and roasting them low and slow keeps them tender and deeply flavorful without any fuss at the stove. Every component here is plant-based by nature, from the citrus to the olive oil to the fresh basil, which makes this an easy, satisfying pick for a vegan spread. It's colorful, refreshing, and just as good served as a light lunch or alongside a heartier main.
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Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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