Roasted Beet Pistachio Citrus (Printable)
Sweet roasted beets meet crunchy pistachios and creamy goat cheese in this vibrant, colorful creation topped with zesty citrus dressing.
# List of ingredients:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, baby spinach, or spring mix)
03 - 1 small red onion, thinly sliced
→ Nuts & Cheese
04 - 1/3 cup shelled pistachios, roughly chopped
05 - 3.5 oz goat cheese, crumbled
→ Citrus Dressing
06 - 1 orange, juiced (about 1/4 cup)
07 - 1 tablespoon lemon juice
08 - 1 teaspoon orange zest
09 - 2 teaspoons honey or maple syrup
10 - 3 tablespoons extra virgin olive oil
11 - 1 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 minutes or until tender when pierced with a knife. Allow to cool, then peel and cut into wedges or bite-sized pieces.
02 - In a small bowl, whisk together orange juice, lemon juice, orange zest, honey, olive oil, Dijon mustard, salt, and pepper until emulsified.
03 - In a large bowl, toss the salad greens and red onion with half of the citrus dressing until evenly coated.
04 - Arrange the dressed greens on a serving platter. Top with roasted beets, crumbled goat cheese, and chopped pistachios.
05 - Drizzle the remaining citrus dressing over the salad. Serve immediately while the pistachios remain crunchy.
# Expert Advice:
01 -
- The sweet earthiness of roasted beets meets bright citrus in a way that makes people forget they ever thought they disliked beets
- It comes together in under an hour but looks like you spent all afternoon planning it
02 -
- Roasting beets ahead of time actually improves this salad since the flavors meld together in the refrigerator
- The dressing makes more than you need, but leftover citrus dressing keeps for a week and is incredible on grilled fish
03 -
- Wear gloves when peeling roasted beets unless you want pink hands for three days
- Toss the pistachios with a pinch of salt before adding them to bring out their flavor