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Beet Salad
4.6 from 180 votes

Beet Salad

This Beet Salad combines roasted beets sliced thinly with fresh arugula, segmented oranges, red onion, crumbled goat cheese, and crunchy pistachios, all tossed in a citrusy vinaigrette. The roasting softens the beets and draws out their natural sweetness, creating a contrast with the peppery greens and bright citrus. The goat cheese adds creaminess, while the nuts lend a textural crunch, composing a balanced salad with varied flavors and textures.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 6
Calories: 264 kcal
Course: Salad
Cuisine: American

Ingredients

For the Salad:
  • 6 beets greens removed and scrubbed well, medium
  • olive oil for drizzling
  • salt to taste, Kosher salt
  • black pepper to taste, Kosher salt
  • 6 cups arugula or mixed greens
  • 2 orange peeled and thinly sliced or cut into segments
  • 1/4 cup red onion thinly sliced
  • 4 ounces goat cheese crumbled
  • 1/2 cup pistachios can use candied pecans, almonds, or walnuts
  • mint for garnish, optional, fresh
For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons orange juice fresh
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon champagne vinegar or white balsamic vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • sea salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400˚F.
  2. Place the beets on a rimmed baking sheet. Drizzle with a little bit of olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.
  3. Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set the beets aside to cool. When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off. Pro tip, wear gloves so your hands don’t turn red.
  4. Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.
  5. To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.
  6. To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.
  7. Drizzle the dressing over the salad and toss well. Serve immediately.

Notes

  • Roast the beets ahead and refrigerate them for up to 3 days to save preparation time.
  • The dressing can be kept in the fridge for up to one week.
  • Wear gloves while peeling beets to avoid staining your hands.

Nutrition Information

Calories 264kcal (13%) Carbohydrates 21g (7%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 10g (50%) Cholesterol 9mg (3%) Sodium 145mg (6%) Potassium 560mg (12%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 850IU (17%) Vitamin C 36mg (40%) Calcium 103mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 264

% Daily Value*

Calories 264kcal 13%
Carbohydrates 21g 7%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Cholesterol 9mg 3%
Sodium 145mg 6%
Potassium 560mg 12%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 850IU 17%
Vitamin C 36mg 40%
Calcium 103mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.