Roasted Beet Blood Orange Salad

I threw together this salad on a January afternoon when the farmers market had nothing but root vegetables and I was craving something bright. The blood oranges were piled high near the register, almost too pretty to eat, and I grabbed a few on impulse. Back home, I realized I had beets from the week before and suddenly the whole thing came together like it was meant to happen.

I made this for a small gathering once and my friend who claimed to hate beets asked for the recipe halfway through her second helping. She said the roasting changed everything, turned them into something almost candy-like. I think about that every time I pull a pan of foil-wrapped beets from the oven and the kitchen smells earthy and sweet.

Ingredients

• 4 medium beets, trimmed and scrubbed: Roasting transforms their natural sugars into something deep and caramelized, nothing like the canned kind.
• 3 blood oranges, peeled and sliced into rounds: Their ruby color and tart sweetness make regular oranges feel boring, but you can swap them if blood oranges arent in season.
• 2 cups arugula or mixed baby greens: Arugula adds a peppery bite that balances the sweetness, though any tender greens work.
• 100 g goat cheese, crumbled: The tangy creaminess cuts through the richness and ties everything together.
• 1/4 cup shelled pistachios, roughly chopped: They add crunch and a subtle nuttiness, and the green flecks look beautiful.
• 3 tbsp extra virgin olive oil: Use your best bottle, this dressing is simple so quality matters.
• 1 tbsp white wine vinegar or champagne vinegar: Bright acidity that doesnt overpower the fruit.
• 1 tbsp freshly squeezed orange juice: Reinforces the citrus theme and adds a hint of sweetness.
• 1 tsp honey: Just enough to round out the sharp edges of the vinegar.
• 1 tsp Dijon mustard: It emulsifies the dressing and adds a subtle warmth.
• Salt and freshly ground black pepper, to taste: Simple seasoning that brings everything into focus.

Instructions

Roast the beets:

Preheat your oven to 400°F and wrap each beet snugly in foil, then roast them on a baking sheet for 35 to 40 minutes until a knife slides through easily. Let them cool just enough to handle, then peel away the skins and cut into wedges.

Make the dressing:

In a small bowl, whisk together the olive oil, vinegar, orange juice, honey, Dijon, salt, and pepper until it emulsifies into something glossy and smooth.

Build the salad:

Spread the greens across a large platter, then arrange the roasted beet wedges and blood orange slices on top in a way that looks natural, not too fussy.

Add the toppings:

Scatter the crumbled goat cheese and chopped pistachios over everything, letting them fall where they may. Drizzle the dressing over the salad just before serving so the greens stay crisp.

Save

This salad became my go-to whenever I wanted to impress without stressing. I served it at a winter potluck once and people kept asking if I catered it. The truth is it came together in an hour while I listened to music and sipped wine, and that ease is part of what makes it special.

Flavor Variations

If blood oranges arent available, regular navel oranges or even grapefruit work beautifully. I tried it once with cara cara oranges and their pink flesh looked stunning against the beets. You can swap the goat cheese for crumbled feta if you want something saltier, or use toasted walnuts instead of pistachios for a richer, earthier crunch.

Serving Suggestions

This salad shines as a starter before roasted chicken or grilled fish, but Ive eaten it as a light lunch with crusty bread on the side. It pairs wonderfully with a chilled Sauvignon Blanc or a dry Riesling, something crisp that echoes the citrus. Leftovers keep for a day in the fridge, though the greens soften and the beets bleed a little into everything.

Storage and Make-Ahead Tips

You can roast the beets up to two days ahead and keep them covered in the fridge, which actually makes assembling the salad a breeze when youre short on time. The dressing holds for about a week in a sealed jar, just shake it up before using. Dont combine everything until youre ready to serve or the colors will muddy and the greens will wilt.

• Store roasted beets and dressing separately to keep everything fresh.
• Bring refrigerated beets to room temperature before plating for the best flavor.
• Prep the oranges and greens right before assembling to keep them vibrant.

Save

Every time I make this salad, it reminds me that simple ingredients treated well can feel like a celebration. I hope it becomes one of those recipes you turn to when you want something beautiful without the fuss.

Recipe Questions & Answers

→ How do I roast beets properly?

Wrap each beet in foil and roast at 400°F (200°C) for 35–40 minutes until tender. Let cool before peeling and slicing.

→ Can I substitute goat cheese with another cheese?

Yes, feta cheese works well as a substitute, maintaining creamy texture and tangy flavor.

→ What nuts can replace pistachios in this salad?

Walnuts or pecans offer a similar crunch and flavor if pistachios are unavailable or preferred.

→ How can I make the vinaigrette more flavorful?

Adding fresh herbs like thyme or rosemary while roasting beets enhances the dressing's aroma and depth.

→ What greens work best in this salad?

Arugula or mixed baby greens provide a peppery and fresh contrast that complements the other ingredients.