Roasted Beet and Citrus Salad with Pistachios
Roasted Beet & Citrus Salad: A Jewel-Toned Masterpiece 💎🍊 This salad is almost too beautiful to eat... almost. The earthy, sweet depth of roasted beets pairs magically with the bright, juicy burst of citrus. Topped with crunchy pistachios and a simple, zesty dressing, it’s a symphony of textures and flavors.
It’s the perfect elegant starter for a dinner party or a gorgeous light lunch to make any day feel special. Plus, it’s naturally vegan and gluten-free!
Key Details
Prep Time: 20 minutes
Cook Time: 45-60 minutes (for roasting beets)
Total Time: 1 hour 15 minutes (plus cooling time)
Servings: 4 as a side, 2 as a main
Difficulty: Easy
Estimated Calories
Per Serving (as a side): Approximately 220-280 calories.
Ingredients
For the Roasted Beets & Salad:
3-4 medium beets (a mix of red and golden is beautiful), scrubbed
1 tbsp olive oil
Salt and black pepper
2 large oranges (like Navel or Cara Cara)
1 grapefruit
4 cups mixed greens (like arugula, spinach, or butter lettuce)
¼ cup shelled pistachios, roughly chopped
¼ cup vegan feta cheese or avocado slices (optional)
For the Citrus Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp fresh orange or grapefruit juice (squeezed from the fruit)
1 tbsp fresh lemon juice
1 tsp maple syrup or agave nectar
1 tsp Dijon mustard
Salt and black pepper, to taste
How to Prepare
1. Roast the Beets:
Preheat oven to 400°F (200°C).
Individually wrap each scrubbed (but unpeeled) beet in aluminum foil. Place the packets on a baking sheet.
Roast for 45-60 minutes, or until a knife can be easily inserted into the center of the largest beet.
Let the beets cool until they can be handled. Use a paper towel to rub the skins off—they should slip off easily. Cut the beets into bite-sized wedges or cubes. Season lightly with salt and pepper.
2. Segment the Citrus:
Using a sharp knife, slice the top and bottom off an orange. Place it on a cut end on your cutting board. Carefully slice downward to remove the peel and white pith, following the curve of the fruit.
Hold the peeled fruit over a bowl to catch juice, and carefully slice between the membranes to release individual citrus segments. Repeat with the remaining orange and the grapefruit. Save the juice for the dressing!
3. Make the Vinaigrette:
In a small jar or bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of the reserved citrus juice, lemon juice, maple syrup, and Dijon mustard.
Shake or whisk vigorously until the dressing is emulsified. Season with salt and pepper to taste.
4. Assemble the Salad:
On a large platter or in a broad bowl, create a bed with the mixed greens.
Artfully arrange the roasted beet wedges and citrus segments over the greens.
Drizzle with about half of the vinaigrette.
Sprinkle the chopped pistachios and crumbled vegan feta (if using) over the top.
Serve immediately, with extra dressing on the side.
