Beet and Orange Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
192 kcal
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Course
Salad
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Cuisine
North American
Beet and Orange Salad
Description
This salad combines medium-sized beets that are thoroughly scrubbed and roasted in foil until tender, then peeled and cut into wedges. Mandarin oranges are peeled and carefully segmented to remove excess pith, ensuring a clean citrus flavor. The dressing is made by whisking extra virgin olive oil, white wine vinegar, Dijon mustard, and salt into a balanced vinaigrette. Tossing the beet pieces and orange segments with this dressing coats them evenly, infusing flavors without overpowering. The salad is arranged over fresh arugula leaves, which bring a slight peppery bite and fresh green element. To finish, roasted shelled pistachios are sprinkled on top, contributing crunch and a subtle nutty taste. The combination of sweet roasted beets, bright citrus, peppery greens, and crunchy nuts creates a layered texture and flavor experience. This salad can serve as a light starter or side dish, combining fresh and roasted ingredients.
Ingredients
- 5 beet trimmed and scrubbed, medium
- 3 tablespoon olive oil extra virgin
- 2 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- 5 mandarin orange peeled & segmented
- 2 cups arugula
- ½ cup pistachio shelled & roasted
Instructions
- Pre-heat oven to 400°
- Scrub the beets and trim them by removing the stem and tail ends with a sharp knife.
- Wrap beets in foil and place on a baking sheet. Roast until they are fork tender, about 60 minutes, depending on the size of the beets. Remove them from the foil packets and allow them to cool.
- When the beets are cool enough to handle, peel off the skins. Cut beets into wedges. Set aside to cool completely.
- Peel the oranges and divide into segments, removing any excess white pith.
- In a large bowl, whisk oil, vinegar, mustard, and salt. Add the beet slices and orange segments, tossing gently to coat.
- Arrange arugula in a salad bowl or platter.
- Arrange the beet mixture over the arugula.
- Sprinkle with the pistachios before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 192kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 278mg | 12% |
| Potassium | 479mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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