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Roasted beet salad with citrus fruit, goat cheese, and pistachios.

Roasted Beet and Citrus Salad

This Roasted Beet and Citrus Salad pairs tender beets with creamy goat cheese, peppery arugula, citrus fruit and pistachios for a show-stopping holiday side that's easy enough for a weeknight dinner!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 servings (1 generous cup each)
Course: Salad
Cuisine: American

Ingredients

  • 2 medium red beets
  • 2 medium golden beets
  • 2 teaspoons extra virgin olive oil (divided)
  • ½ teaspoon kosher salt (divided)
  • 3 cups arugula
  • 1 red or pink grapefruit
  • 1 cara cara or navel orange
  • 1 blood orange
  • 2 tablespoons roasted salted pistachios (roughly chopped)
  • 2 ounces goat cheese (crumbled)

For the dressing:

Instructions

  • Preheat the oven to 425 degrees F.
  • Trim the beet greens, leaving about ½ inch of stem, and scrub the beets well. Tear two large pieces of foil—one for the red beets and one for the golden beets, since the red will bleed color if roasted together. Place each color on its own piece of foil, drizzle each with a teaspoon of olive oil, and sprinkle with ¼ teaspoon of salt. Toss to coat, then fold each piece of foil into a sealed packet. Set both packets on a baking sheet and roast for 50 minutes - 1 hour, or until a knife slips easily into the center of the largest beet. Let them cool just until you can handle them, then rub off the skins with a paper towel. Set aside to cool. Slice the beets into ⅓-inch thick rounds..
  • Using a sharp knife, cut the top and bottom off each grapefruit, orange, and blood orange to expose the flesh. Stand the fruit upright on the cutting board and, following the curve of the fruit, slice downward to remove the peel and white pith completely. Once peeled, lay each fruit on its side and cut crosswise into ⅓-inch thick slices. Set aside.
  • To make the dressing, add all of the ingredients to a small jar and shake to combine.
  • To assemble the salad, cover the base of a platter with arugula. Shingle in the slices of beet and citrus. Top with the pistachios and crumbled goat cheese. Spoon the dressing over the salad and serve.

Notes

** dressing makes ⅓ cup
**salad makes about 7 cups
** the beets can be roasted and peeled in advance. Store in an airtight container in the fridge until ready to assemble.

Nutrition

Calories: 176kcal, Carbohydrates: 20g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 422mg, Potassium: 548mg, Fiber: 5g, Sugar: 14g, Vitamin A: 928IU, Vitamin C: 34mg, Calcium: 71mg, Iron: 1mg
- WW Points: 4