Roasted Beet Blood Orange Salad (Printable)

Sweet roasted beets paired with blood oranges, goat cheese, and pistachios in a bright citrus dressing.

# What You'll Need:

→ Vegetables & Fruit

01 - 4 medium beets, trimmed and scrubbed
02 - 3 blood oranges, peeled and sliced into rounds
03 - 2 cups arugula or mixed baby greens

→ Cheese & Nuts

04 - 3.5 oz goat cheese, crumbled
05 - 1/4 cup shelled pistachios, roughly chopped

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp white wine vinegar or champagne vinegar
08 - 1 tbsp freshly squeezed orange juice
09 - 1 tsp honey
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges.
02 - Combine olive oil, vinegar, fresh orange juice, honey, Dijon mustard, salt, and black pepper in a small bowl. Whisk until emulsified.
03 - Spread arugula or mixed baby greens on a large serving platter. Layer roasted beet wedges and blood orange slices evenly over the greens.
04 - Sprinkle crumbled goat cheese and chopped pistachios over the assembled salad.
05 - Drizzle the citrus vinaigrette over the salad just before serving to maintain freshness and texture.

# Expert Advice:

01 -
  • The sweetness of roasted beets against tart citrus creates a flavor contrast that wakes up your whole palate.
  • It looks like something from a fancy restaurant but uses simple ingredients you can find anywhere.
  • The textures keep it interesting, creamy goat cheese, crunchy pistachios, tender greens, soft beets.
  • Its filling enough to be a light meal but elegant enough to serve at a dinner party.
02 -
  • Dont skip wrapping the beets in foil, it keeps them moist and makes peeling them afterward almost effortless.
  • Let the beets cool slightly before peeling or youll stain your hands bright magenta for days.
  • Dress the salad at the last possible moment because the vinaigrette will wilt the greens if it sits too long.
03 -
  • Toss a sprig of thyme or rosemary in with the beets while they roast for an herbal undertone.
  • Use a mandoline to slice the blood oranges into perfect thin rounds that look professional.
  • Toast the pistachios in a dry skillet for a minute to deepen their flavor before chopping.

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