Roasted Beet Salad with Oranges & Pears


Navel Oranges



Blue Cheese

Olive Oil


Baby Arugula

Salt Pepper

Champagne Vinegar


Preheat the oven to 400 degrees F. Drizzle the beets with olive oil and season with salt & pepper on individual pieces of aluminum foil.

Fold the beets into loose foil packets and place them on a sheet pan. Roast for 45-50 minutes until you can easily pierce the beets with a knife.

Carefully unwrap the each of the roasted beets. They will be hot, and the packets can release some steam.

To peel the beets, rub off their skins using a towel. The color of the beets will stain. Then trim off the tops 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 roasted beets, oranges, pears, blue cheese, pistachios, baby arugula and chives in a large bowl.

For the vinaigrette, whisk the olive oil, champagne vinegar, garlic, chives, salt and pepper into the juice from the oranges.

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