Sweet foil-roasted beets and juicy orange segments over dressed greens with tangy goat cheese and crunchy pistachios in a sherry vinaigrette.
Before you start: heat the oven to 400°F. Shortcut: use vacuum-packed cooked beets from the produce section and skip the roasting.
Make ahead: roasted, peeled beets keep 3 days in the fridge. Mix red and golden beets for color; dress them separately so the red doesn't bleed onto the gold.
Ingredients
Scale
Measurement units
- 1 ½ lb medium beets (scrubbed and trimmed; about 4)
- 2 navel oranges
- 3 tbsp sherry vinegar
- 1 tsp Dijon mustard
- ¾ tsp kosher salt (divided)
- ¼ tsp black pepper
- 6 tbsp extra-virgin olive oil
- 5 oz mixed salad greens or baby arugula
- 4 oz goat cheese (crumbled)
- ½ cup roasted salted pistachios (roughly chopped)
Ingredients
Scale
Measurement units
- 1 ½ lb medium beets (scrubbed and trimmed; about 4)
- 2 navel oranges
- 3 tbsp sherry vinegar
- 1 tsp Dijon mustard
- ¾ tsp kosher salt (divided)
- ¼ tsp black pepper
- 6 tbsp extra-virgin olive oil
- 5 oz mixed salad greens or baby arugula
- 4 oz goat cheese (crumbled)
- ½ cup roasted salted pistachios (roughly chopped)
Instructions
Roast the beets
Wrap beets (1 ½ lb) individually in foil and set them on the sheet pan.
Roast at 400°F until a paring knife slides into the largest beet with no resistance, about 45 minutes. Bigger beets can take longer.
Equipment: sheet pan and foil
Segment the oranges
While the beets roast, slice the top and bottom off oranges, then cut away the peel and white pith following the curve of the fruit.
Working over a bowl, cut between the membranes to free the segments. Squeeze the leftover membranes to catch the juice.
Equipment: paring knife and cutting board
Make the vinaigrette
Whisk sherry vinegar (3 tbsp), about 1 tablespoon of the saved orange juice, Dijon (1 tsp), salt (½ tsp) and pepper (¼ tsp).
Slowly whisk in olive oil (6 tbsp) until emulsified.
Equipment: small bowl and whisk
Peel and season the beets
Open the foil and let the beets cool until you can handle them, about 10 minutes.
Rub off the skins with a paper towel, cut the beets into wedges and toss them in a bowl with salt (¼ tsp) and a spoonful of the vinaigrette.
Equipment: paring knife and cutting board
Assemble
Toss greens (5 oz) with most of the remaining vinaigrette and divide among plates.
Arrange the beets and orange segments on top, scatter with goat cheese (4 oz) and pistachios (½ cup), and drizzle with the last of the dressing.
Equipment: large salad bowl
Tomorrow's Meal
Beet, Goat Cheese & Pistachio Skillet Flatbread
A naan crisped in a skillet and topped with melted goat cheese, leftover beets, oranges and dressed greens.
You'll need to pick up:
2 naan or flatbreads1 tbsp olive oil2 oz extra goat cheesedrizzle of honey
Quick overview:
- 1.Brush the naan with oil and crisp in a skillet over medium heat 2 minutes per side
- 2.Spread with goat cheese, cover the skillet and warm 1 minute until the cheese softens
- 3.Top with leftover beets, orange segments and pistachios
- 4.Pile on leftover greens, drizzle with honey and cut into wedges
Before you cook
Cook notes
- • Before you start: heat the oven to 400°F.
- • Make ahead: roasted, peeled beets keep 3 days in the fridge.
- • Shortcut: use vacuum-packed cooked beets from the produce section and skip the roasting.
- • Mix red and golden beets for color; dress them separately so the red doesn't bleed onto the gold.
- • Rub stained hands with lemon juice and salt to lift beet color.
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