Earthy roasted beets and bright citrus segments tossed with peppery greens, creamy goat cheese, and crunchy pistachios in a tangy vinaigrette.
To segment oranges cleanly, cut a thin slice from top and bottom, then follow the curve with a paring knife to remove pith and skin in strips. If beets stain your hands, rub them with lemon juice or vinegar to fade the color.
Roast beets ahead: cool, peel, and store in an airtight container up to 3 days. For a creamier salad, whisk 1 tbsp of crème fraîche or Greek yogurt into the vinaigrette.
Ingredients
Scale
Measurement units
- 1 ½ lb beets (about 4 medium beets)
- 2 navel oranges
- 5 oz mixed salad greens (arugula, baby spinach, or spring mix)
- 4 oz goat cheese
- ½ cup roasted salted pistachios
- 3 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 6 tbsp extra-virgin olive oil
- salt (to taste)
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 1 ½ lb beets (about 4 medium beets)
- 2 navel oranges
- 5 oz mixed salad greens (arugula, baby spinach, or spring mix)
- 4 oz goat cheese
- ½ cup roasted salted pistachios
- 3 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 6 tbsp extra-virgin olive oil
- salt (to taste)
- black pepper (to taste)
Instructions
Roast the beets
Preheat oven to 400°F.
Wrap 1.5 lb trimmed beets individually in foil and place on a sheet pan.
Roast until a knife pierces the largest beet with no resistance, about 40 minutes.
Remove from oven and let cool until comfortable to handle, about 10 minutes.
Equipment: sheet pan or baking dish, paring knife
Peel and slice the beets
Once cooled, rub the skin off each beet with a paring knife or your fingers under cool running water.
Cut the peeled beets into thin wedges or 1/4-inch slices and set aside.
Equipment: paring knife
Segment the oranges
Cut a thin slice from the top and bottom of each of the navel oranges.
Following the curve of the fruit, use a paring knife to remove the pith and skin in strips.
Hold the peeled orange over a bowl and carefully cut between the membranes to release each segment into the bowl, catching any juice.
Equipment: paring knife, small bowl or jar, large salad bowl
Make the vinaigrette
In a small bowl, whisk together sherry vinegar (3 tablespoon) and Dijon mustard (1 teaspoon).
Slowly drizzle in extra-virgin olive oil (6 tablespoon) while whisking constantly until emulsified.
Season with salt and pepper to taste.
Equipment: small bowl or jar, whisk or fork, large salad bowl
Assemble the salad
Place mixed salad greens (5 ounce) in a large bowl.
Add the sliced roasted beets and orange segments with any collected juice.
Drizzle the vinaigrette over the salad and toss gently to coat.
Divide among serving plates and top each portion with crumbled goat cheese (4 oz) and 2 tbsp coarsely chopped roasted pistachios.
Equipment: small bowl or jar, large salad bowl
Before you cook
Cook notes
- • Roast beets ahead: cool, peel, and store in an airtight container up to 3 days.
- • To segment oranges cleanly, cut a thin slice from top and bottom, then follow the curve with a paring knife to remove pith and skin in strips.
- • Toss salad just before serving to keep greens crisp and prevent beet juice from staining other ingredients.
- • If beets stain your hands, rub them with lemon juice or vinegar to fade the color.
- • For a creamier salad, whisk 1 tbsp of crème fraîche or Greek yogurt into the vinaigrette.
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