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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- For the salad: In a large bowl, combine the beets, oranges, pears, blue cheese, pistachios, arugula and chives.
- 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.
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.
Keywords: roasted beet salad, beet orange salad