Roasted Beet Blood Orange Salad

I was arranging plates for a winter dinner party when I sliced into a blood orange for the first time and watched that deep crimson juice pool on the cutting board. It felt almost too dramatic to be real. I paired it with golden roasted beets that evening, and the contrast alone made everyone pause before taking a bite.

I made this salad the night my sister announced she was going vegetarian, and I wanted to prove that vegetables could be the star without trying too hard. She went back for seconds, then admitted she'd been dreading bland grain bowls. We laughed, and I knew this one was a keeper.

Ingredients

• Beets: Roasting them wrapped in foil keeps all their natural sweetness locked in and makes peeling effortless once they cool.
• Blood oranges: Their jewel toned flesh and slightly tart flavor make regular oranges feel boring, though Cara Cara works in a pinch.
• Arugula or mixed baby greens: The peppery bite of arugula cuts through the sweetness, but any tender greens will work.
• Goat cheese: Creamy, tangy, and just a little funky in the best way, it clings to the greens and mellows the vinaigrette.
• Pistachios: Toasting them for a few minutes deepens their flavor, but even raw they add the crunch this salad needs.
• Extra virgin olive oil: Use something fruity and green, the kind you'd drizzle on bread without hesitation.
• White wine vinegar or champagne vinegar: Champagne vinegar is gentler and rounder, but white wine vinegar works perfectly if thats what you have.
• Orange juice: Freshly squeezed makes the dressing sing, bottled juice tastes flat by comparison.
• Honey: Just enough to balance the acidity without making things syrupy.
• Dijon mustard: It emulsifies the dressing and adds a quiet sharpness that holds everything together.

Instructions

Roast the beets:

Preheat your oven to 400°F (200°C), wrap each scrubbed beet snugly in foil, and set them on a baking sheet. Roast for 35 to 40 minutes until a knife slides through with no resistance, then let them cool just enough to handle before peeling and slicing into wedges.

Make the dressing:

In a small bowl, whisk together olive oil, vinegar, orange juice, honey, Dijon mustard, salt, and pepper until it thickens slightly and clings to the whisk. Taste it, the brightness should make you blink a little.

Build the salad:

Spread arugula or mixed greens across a large platter, then layer on the roasted beet wedges and blood orange rounds in a way that feels artful but not fussy. Scatter crumbled goat cheese and chopped pistachios over the top, letting them fall where they may.

Dress and serve:

Drizzle the citrus vinaigrette over everything just before serving so the greens stay crisp. Serve immediately while the colors are still vivid and the textures are distinct.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I just smiled and said it took less than an hour, and watched their face change from impressed to determined.

Flavor Variations

If you cant find blood oranges, Cara Cara or navel oranges work beautifully, though you lose that dramatic crimson color. Swap goat cheese for crumbled feta if you want something saltier, or try walnuts instead of pistachios for a richer, earthier crunch. I once added a handful of pomegranate arils when I had them on hand, and the little bursts of sweetness were a welcome surprise.

Serving Suggestions

This salad shines as a starter before a roasted chicken or grilled fish, but I've also served it as a light main with crusty bread on the side. A chilled Sauvignon Blanc or dry Riesling cuts through the richness of the goat cheese and highlights the citrus, though sparkling water with a twist of lemon works just as well. Leftovers hold up for a day in the fridge, though the greens soften and the colors fade a bit.

Make Ahead Tips

You can roast the beets up to two days ahead and keep them covered in the fridge, which makes assembly almost instant when you're ready to serve. The dressing also keeps for three days in a sealed jar, just give it a good shake before using. Wait to slice the oranges and toss the greens until the last minute so everything stays fresh and vibrant.

• Peel and wedge the beets while theyre still slightly warm, the skins slip off easier.
• Toast the pistachios in a dry skillet for two minutes to wake up their flavor.
• If the dressing tastes too sharp, add another half teaspoon of honey and whisk again.

Save

This salad reminds me that simple ingredients, when treated with a little care, can feel like a celebration. I hope it brings as much color and joy to your table as it has to mine.

Recipe FAQs

→ How do I roast the beets for optimal flavor?

Wrap each beet in foil and roast in a 400°F oven for 35-40 minutes until tender. This method preserves sweetness and softens the texture.

→ Can I substitute pistachios with other nuts?

Yes, walnuts or almonds can be used as alternatives to add a similar crunch and nutty flavor to the salad.

→ What greens work best with this salad?

Arugula or mixed baby greens complement the earthy beets and citrus notes, adding a fresh, peppery bite.

→ How is the dressing made?

It’s a citrus vinaigrette combining olive oil, white wine or champagne vinegar, fresh orange juice, honey, Dijon mustard, salt, and pepper whisked together for bright flavor.

→ Can this dish be prepared in advance?

Beets can be roasted ahead of time and kept chilled. Assemble the salad just before serving to maintain freshness and texture.