Roasted Beet Salad with Oranges & Pears





Blue Cheese

Olive Oil



Salt Pepper

Champagne Vinegar


Preheat the oven to 400 degrees F. Drizzle the beets with olive oil and season with salt & pepper.

Fold the beets into loose foil packets. Roast for 45-50 minutes.

The beets are ready when you can easily pierce them with a knife.

To peel the beets, rub off their skins using a towel. Then trim and dice the beets.

Peel and slice the oranges. Catch the juices in a bowl to save for the vinaigrette. Then dice the orange segments.

Combine the beets, oranges, pears, blue cheese, pistachios, arugula and chives.

Whisk the olive oil, champagne vinegar, garlic, chives, salt and pepper into the orange juice.

Drizzle the vinaigrette into the salad, gently stir everything, so the oranges and pears don’t get too stained by the beets.

Roasted Beet Salad with Oranges & Pears