Roasted Beet Salad with Oranges and Pears

This roasted beet salad with oranges and pears is fresh and crisp mix of arugula, blue cheese and pistachios tossed in a citrus vinaigrette.

I love a salad with greens (classic chopped, anyone?), but I also get excited about salads where the leaves are almost an afterthought. Roasted beets are a solid starting point for any salad. They have a wonderfully earthy flavor that plays well with lots of other ingredients.

In this salad, I turn to fruit to keep things fresh with just a hint of sweetness. Pears add some crispness too.

And oranges do double duty. There are diced orange segments mixed into the salad, but then I also use the juice to make citrusy orange vinaigrette with chives to dress everything.

Besides fruit, I stir in crumbled blue cheese, chopped pistachios and a generous handful of arugula.

This colorful salad is beautiful for an everyday lunch or dinner and even a holiday spread.

How To Roast Beets

Before you ask, yes, you can roast the beets ahead of time. After that, the salad comes together very quickly. Just wait to combine the beets with the pears and oranges because their color will stain the fruit. I don’t mind that tie-dye look, but I don’t want everything to end up fully fuchsia!

To roast the beets:

1. Preheat the oven to 400 degrees F.
2. Place each beet on a small piece of aluminum foil.
3. Drizzle the beets with olive oil and season with salt and pepper.
4. Fold the foil to make loose packets. Place them on a sheet pan.
5. Roast the beets for 45-50 minutes. They will steam in the packets. The beets are ready when you can easily pierce them with a paring knife.
6. When the beets are cool enough to handle, rub off the skins with a towel. The color of the beets will stain it.
7. Cut the beets to the desired size.  For this recipe, dice them about 1/2-inch.

The Ingredients

You will need these ingredients for the salad:

• Beets: Since you don’t use beet greens for this recipe, try to buy beets with the tops already removed. You can usually find them this way at the grocery. If you do end up with greens, they are great for pesto.
• Oranges: Navel oranges are sweet, aromatic and pretty easy to peel. I also like these large oranges because they are seedless.
• Pears: Bartlett pears are a fantastic choice for an all-purpose pear that’s tasty in salads.
• Arugula: To balance out the sweetness of the orange and pears, I like adding peppery baby arugula.
• Blue cheese: I am a big fan of the pungent bite of blue cheese with beets and especially fruit.
• Pistachios: Nuts add another level of crunch. I adore pistachios because they have personality without being too much.
• Chives: Minced chives give the salad something herby and oniony.
• Olive oil: Extra virgin olive oil is my go-to for roasting the beets and making the dressing.
• Champagne vinegar: This is a good vinegar choice for lighter dressings.
• Garlic: There is a minced garlic clove in the vinaigrette.
• Salt and pepper: I season the beets with salt and pepper before I roast them, and I season the vinaigrette too.

How To Make A Roasted Beet Salad with Oranges and Pears

1. Roast the beets. Once the beets are roasted, peel and dice them.
2. Peel and slice the oranges. Make sure the catch the juices from the oranges in a bowl to save for the vinaigrette. Dice the orange segments.
3. Combine the beets, oranges, pears, blue cheese, pistachios, arugula and chives in a large bowl.
4. Make the vinaigrette. Whisk the olive oil, champagne vinegar, garlic, chives, salt and pepper into the orange juice.
5. Drizzle the vinaigrette into the salad, gently folding the ingredients, so the oranges and pears don’t get too stained by the beets.

Looking for a Shortcut?

You can buy roasted beets in the refrigerated section of the produce department. These packaged beets tend to be juicier. Really pat them off well with a towel to get rid of some of that extra moisture before you dice them or they will be more likely to stain the other salad ingredients.

Serving The Salad

One of the best things about this salad is how it adds freshness to a meal especially for big holidays including Thanksgiving. It is a much-needed lift to go with heavier side dishes and mains.

Also, since it has less greens than the usual salad, it doesn’t wilt quickly like it would if it were all lettuce.

Other Beet Recipes

Roasted Beet Wild Rice
Beet Orange Kale Salad
Baked Beet Chips
Beet Green Pesto
Fresh Beet Pasta
Beet Grilled Cheese
Tomato Beet Salad

Roasted Beet Salad with Oranges and Pears

★★★★★ 5 from 2 reviews

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: Serves 4
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

This roasted beet salad with oranges and pears is fresh and crisp mix of arugula, blue cheese and pistachios tossed in a citrus vinaigrette.

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Ingredients

Scale 1x2x3x

• For roasted beets
• 2 pounds beets, greens removed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• For salad
• 2 navel oranges
• 1 pear, diced
• 1/4 cup crumbled blue cheese
• 1/4 cup roughly chopped pistachios
• 1 cup baby arugula
• 1 tablespoon minced chives
• For orange vinaigrette
• 3 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 garlic clove, minced
• 1 tablespoon minced chives
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

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Instructions

1. Preheat the oven to 400 degrees F.
2. For the roasted beets: Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.
3. When the beets are cool enough to handle, use a towel to rub off the skins. Then cut the beets into a 1/2-inch dice.
4. For the oranges: Cut the skin and white pith from the oranges. Slice between the membranes removing the orange segments while collecting the juice in small bowl. Dice the oranges.
5. For the salad: In a large bowl, combine the beets, oranges, pears, blue cheese, pistachios, arugula and chives.
6. For the vinaigrette: Whisk the 3 tablespoons olive oil, champagne vinegar, garlic, chives, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper into the orange juice. Drizzle the vinaigrette into the salad.

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Notes

The beets can be roasted up to 2 days in advance. Store them in the refrigerator in an airtight container.

To save time, you can use packaged pre-roasted beets. Pat the moisture off with a towel.

Nutrition

• Serving Size:
• Calories: 389
• Sugar: 26.5 g
• Sodium: 742.1 mg
• Fat: 24 g
• Carbohydrates: 40.5 g
• Fiber: 10.3 g
• Protein: 8.2 g
• Cholesterol: 6.3 mg

Keywords: roasted beet salad, beet orange salad