Roasted Beet Blood Orange Salad (Printable)

Sweet roasted beets paired with blood oranges, goat cheese, pistachios, and a zesty 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 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 - In a small bowl, whisk together the olive oil, vinegar, orange juice, honey, Dijon mustard, salt, and pepper until fully combined.
03 - Arrange arugula or mixed baby greens on a large serving platter. Top with the roasted beet wedges and blood orange slices.
04 - Sprinkle the salad evenly with crumbled goat cheese and chopped pistachios.
05 - Drizzle the prepared citrus vinaigrette over the salad just before serving.

# Expert Suggestions:

01 -
  • The earthy sweetness of roasted beets plays beautifully against the bright tartness of blood oranges.
  • Its impressive enough for guests but simple enough to throw together on a weeknight.
  • Every bite has texture, crunch from pistachios, creaminess from goat cheese, and peppery greens that tie it all together.
02 -
  • Dont skip wrapping the beets in foil, it steams them as they roast and makes peeling a breeze instead of a wrestling match.
  • Dress the salad at the last possible moment or the greens will wilt and the whole thing loses its freshness.
03 -
  • Wear gloves or rub your hands with a little oil before handling beets to avoid staining your fingers magenta for days.
  • Slice the blood oranges over a bowl to catch any juice, then whisk that juice into the dressing for an extra layer of flavor.

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