Roasted Beet Salad with Orange, Goat Cheese and Pistachios
In short: Oven-roasted beets with orange slices, soft goat cheese, pistachios and arugula in a mustard vinaigrette. Easy to make ahead. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h
- Resting
- 15 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Roasting concentrates the sweetness of beets, and orange and goat cheese are the classic partners that stop the salad tasting heavy. This version adds pistachios for crunch and a handful of arugula for pepper. The beets can be roasted a day ahead, which makes it a handy salad for holiday tables and dinner parties. Rinse your hands in cold water with a squeeze of lemon if you want to avoid pink fingers.
Instructions
- Heat the oven to 200°C (400°F). Rub the whole beets with the tablespoon of olive oil, wrap them together in a large sheet of foil and set the parcel on a baking tray.
- Roast for 50 to 70 minutes, depending on size, until a knife slides into the center of the largest beet with no resistance. Open the foil and let the beets cool for 15 minutes.
- Rub off the skins with your fingers or a paper towel, trim the ends and cut the beets into wedges.
- Cut the peel and white pith from the oranges, then cut out the segments over a bowl to catch the juice. Squeeze the leftover membranes into the bowl too.
- Whisk the extra virgin olive oil, vinegar, mustard and salt with 1 tablespoon of the orange juice, then add pepper to taste.
- Toss the warm beet wedges with half of the dressing. Arrange the arugula on a platter, top with the beets and orange segments, then scatter over the goat cheese and pistachios. Drizzle with the rest of the dressing.
Tips
- Roast the beets up to 4 days ahead and keep them peeled in the fridge. Golden beets are milder and will not stain the goat cheese.
- Short on time? Use 500 g (1 lb) of vacuum-packed cooked beets and skip the roasting. Toast the pistachios in a dry pan for a deeper flavor.
Questions and answers
How do I know when roasted beets are done?
Pierce the largest beet with a knife or skewer. It should slide in easily, like a cooked potato. Small beets can be done in 45 minutes, while large ones may need 75.
Can I use canned beets?
Yes, drain them well and pat them dry. The flavor is milder and the texture softer, but the orange, cheese and nuts still carry the salad.
How long does the salad keep?
Keep the beets, dressing and toppings separate. The roasted beets last up to 4 days in the fridge, and you can put the salad together in a few minutes.
How long does it take to make Roasted Beet Salad with Orange, Goat Cheese and Pistachios?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Roasted Beet Salad with Orange, Goat Cheese and Pistachios?
About 310 kcal per serving, with 8 g of protein, 25 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 25 g |
| Fat | 21 g |
| Fiber | 7 g |
| Sugar | 16 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
