Roasted Beet Blood Orange Salad (Printable Version)

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

# What You 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 ounces goat cheese, crumbled
05 - 1/4 cup shelled pistachios, roughly chopped

→ Dressing

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

# How to Make It:

01 - Preheat oven to 400°F. Wrap each beet individually in foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Cool slightly, peel, and cut into wedges.
02 - In a small bowl, whisk together olive oil, vinegar, orange juice, honey, Dijon mustard, salt, and pepper until emulsified.
03 - Arrange arugula or mixed baby greens on a large serving platter. Top with roasted beet wedges and blood orange slices evenly.
04 - Sprinkle crumbled goat cheese and chopped pistachios over the assembled salad.
05 - Drizzle the citrus vinaigrette over the salad just before serving and toss lightly if desired.

# Expert Advice:

01 -
  • The earthy sweetness of roasted beets plays beautifully against the tart brightness of blood oranges.
  • Its elegant enough for guests but easy enough to throw together on a weeknight.
  • Every bite has texture: creamy goat cheese, crunchy pistachios, tender greens.
  • The citrus vinaigrette is so good youll want to drizzle it on everything.
02 -
  • Let the beets cool slightly before peeling or youll burn your fingers and the skins wont slip off as easily.
  • Dress the salad at the last possible moment to keep the greens crisp and lively.
  • If your blood oranges are tart, add an extra drizzle of honey to the dressing to balance it out.
03 -
  • Roast extra beets and keep them in the fridge. Theyre great in grain bowls, on toast, or tossed into pasta.
  • Toast the pistachios in a dry skillet for two minutes before chopping. The difference in flavor is worth the extra step.
  • Use a vegetable peeler to shave thin ribbons of beet over the top for an extra pop of color and texture.

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