Blood Orange and Roasted Beet Salad

Elevate your salad game with this vibrant and nutritious Blood Orange and Roasted Beet Salad, a show-stopping centerpiece for any meal. Featuring the earthy sweetness of roasted beets paired with the bright, citrusy burst of juicy blood orange slices, this colorful dish is layered with peppery baby arugula, creamy goat cheese, and a satisfying crunch from toasted pistachios. A homemade balsamic-honey vinaigrette ties it all together, offering the perfect balance of tangy, sweet, and savory flavors. Garnished with fresh mint leaves for a refreshing finish, this salad is as elegant as it is easy to prepare. Perfect for a light lunch, dinner starter, or holiday table, it's a healthy, flavorful way to impress your guests while making the most of seasonal produce.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium beets
• 2 blood oranges
• 4 cups baby arugula
• 0.5 cups goat cheese
• 0.25 cups pistachios, shelled and roughly chopped
• 3 tablespoons olive oil
• 1.5 tablespoons balsamic vinegar
• 1 teaspoon honey
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh mint leaves, for garnish

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the beets thoroughly and trim the tops and bottoms. Wrap each beet individually in aluminum foil and place them on a baking sheet.

Step 3

Roast the beets in the oven for 40-45 minutes, or until they are tender when pierced with a knife. Remove from the oven and let them cool until they can be handled.

Step 4

While the beets are roasting, prepare the blood oranges. Slice off the top and bottom of each orange, then use a sharp knife to remove the peel and pith. Slice the oranges into thin, round slices and set aside.

Step 5

Once the beets are cool, peel off the skins (they should rub off easily with your hands or a paper towel). Slice the beets into wedges or thin rounds.

Step 6

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.

Step 7

In a large salad bowl, arrange the baby arugula as a base. Top with the roasted beet slices and blood orange rounds.

Step 8

Crumble the goat cheese over the salad and sprinkle with chopped pistachios.

Step 9

Drizzle the dressing over the salad evenly.

Step 10

Garnish with fresh mint leaves just before serving. Serve immediately and enjoy!

Nutrition Facts

Serving size	(866.3g)

Amount per serving	% Daily Value*
Calories	1350.6

Total Fat 97.0g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 91.7mg	0%
Sodium 1665.1mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 19.3g	0%
Total Sugars 56.0g
Protein 43.0g	0%

Vitamin D 0IU	0%
Calcium 559.4mg	0%
Iron 9.3mg	0%
Potassium 2278.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 12.4%

Carbs: 24.7%