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Delicious recipes that (most times!) end up in a bowl, hence the name Bowl Me Over. My goal is to inspire you, making meal time more fun and less complicated!

Roasted Beet Orange and Pistachio Salad

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Roasted Beet Orange and Pistachio Salad

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Roasted Beet Orange and Pistachio Salad

What I love about living in the Central Valley in California is the abundance of produce available year round,  it’s amazing what a visit to the farmer’s market offers! Now that I’ve been here in Fresno a couple of years, I can tell you there is such an abundance of varied fruits and vegetables available all year long! Spring offers up fruit like apricots, peaches and cherries.

Box of apricots

Box of apricots

Summer time is filled with berries like strawberries, blueberries, artichokes and melons – fall brings all kinds of nuts, pistachios & squash (just to mention a few), winter – oranges, lemons, pomegranates, the list goes on and on.

Pistachios

Here’s a picture of pistachios that I took last year at sunset, right before harvest. On a side note, did you know that the pistachio crop is so valuable that it’s guarded when harvest time comes around? Amazing! Here’s a great video showing pistachios being harvested.

Back to this wonderful salad I’m offering for #MeatlessMonday – salad greens, oranges, beets, goat cheese and pistachios are what I found last week and so today I’ve prepared for you a beautiful, crunchy salad that I know you will enjoy!

Don't want you your hands stained when you're working on the beets? Use gloves or do what I do, rub your hands with oil, when you're done working with the beets the stain washes right off!

Don’t want you your hands stained when you’re working on the beets? Use gloves or do what I do, rub your hands with oil, when you’re done working with the beets the stain washes right off!

If you haven’t roasted beets before, it’s super easy. Just clean them and snip off the greens. Drizzle with olive oil and sprinkle with salt & pepper. Then place them in a heavy cast iron skillet tightly covered with foil. Into the oven they go – 400 degrees for about 40 minutes (the timing depends on the size of the beets). They are done when a thin knife can easily pierce thru the beet.

Peel the oranges and remove the segments.

Peel the oranges and remove the segments.

While they were roasting, I shelled the pistachios, about 1/4 cup and then tried not to eat the ones I shelled. 😀 Next up were the oranges – with a sharp knife I cut the top and bottom off so they stood upright easily, then working around I cut off the peel & white pith of the orange. Then carefully cut out each segment of the orange. Takes a bit of time and yes you could just slice them but I wanted to use the juice from the leftover orange in the dressing so it worked out really good.

Roasted Beet Orange Salad with Pistachios.

Roasted Beet Orange Salad with Pistachios.

After that it was simply assembling this beautiful salad! Don’t you feel like you’re eating the rainbow? Full of delicious flavors and crunch, Roasted Beet Orange and Pistachio Salad is gorgeous and amazingly healthy too! This one is easy – I hope you enjoy!

Print Recipe
5 from 2 votes

Roasted Beet Orange and Pistachio Salad #MeatlessMonday

Roasted Beet Orange and Pistachio Salad -  Don't you feel like you're eating the rainbow? Full of delicious flavors and crunch, Roasted Beet Orange and Pistachio Salad is gorgeous and amazingly healthy too! This one is easy - I hope you enjoy!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Salads and Salad Dressing
Cuisine: American
Servings: 2 -4 servings
Calories: 724kcal
Author: Souper Chef Deb from Bowl Me Over

Ingredients

  • Salad Ingredients -
  • 6-8 beets
  • 2 tablespoons olive oil
  • 2 oranges
  • ¼ cup shelled pistachios
  • 1 ounce goat cheese crumbled
  • 8-10 cups salad greens
  • salt and pepper
  • Dressing -
  • 2 tablespoons champagne vinegar
  • ¼ cup olive oil
  • 1 tablespoon honey
  • juice of the orange
  • 1 shallot chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat oven to 400 degrees
  • Just clean the beets well and snip off the greens - drizzle with olive oil and sprinkle with salt and pepper. Then place them in a heavy cast iron skillet tightly covered with foil. Into the oven they go - 400 degrees for about 40 minutes (the timing depends on the size of the beets). They are done when a thin knife can easily pierce thru the beet. Remove from the oven and when cool carefully peel the skin off the beet and slice thinly.
  • While the beets are roasting, shell the pistachios. You'll need about ¼ cup. Roughly chop them, place in a bowl and set aside.
  • Next, peel the oranges - with a sharp knife cut the top and bottom off so they stand upright easily. Then working around the orange, cut off the peel and white pith of the orange. Then carefully cut out each segment of the orange. Reserve the remaining orange flesh for the salad dressing.
  • Arrange your greens, oranges, beets, pistachios and crumbled goat cheese.
  • For the salad dressing combine all of the ingredients except the olive oil and whisk together to combine. Then slowly drizzle in the olive oil, whisking continuously. Top the salad, serve and enjoy!

Notes

**Calories based upon 2 main dish servings.

Nutrition

Calories: 724kcal | Carbohydrates: 59g | Protein: 13g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 1452mg | Potassium: 1511mg | Fiber: 12g | Sugar: 39g | Vitamin A: 48.1% | Vitamin C: 146.3% | Calcium: 14.9% | Iron: 23.8%

p.s. Roasting beets is easy but….if roasting beets is too much (and there are days that it is!) or you don’t have the time,  you can purchase pre-roasted beets at your local grocery store. Look in the fresh produce section (not canned). Don’t worry – no judgement! 😀  Give this one a try you’re going to love this tasty salad – Roasted Beet Orange and Pistachio Salad

Roasted Beet Orange and Pistachio Salad - Bowl Me Over

Roasted Beet Orange and Pistachio Salad – Bowl Me Over

 

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

  1. Ana says

    April 15, 2016 at 6:32 am

    Your salad looks a-ma-zing! Look at those colors! I love beets and I will definitely thy this recipe on weekend. Thanks for sharing! 🙂

    Reply

  2. Ilka says

    April 21, 2016 at 8:46 pm

    What a beautiful nutritious and refreshing salad! Beets and Goat cheese are always a winning combination but I never had it with fresh oranges! Sounds really delicious! If you want to share this recipe or any other healthy recipe with us at Sunday Fitness & Food LinkUp we would love to have you!:)

    Reply

  16. Mary says

    March 11, 2018 at 4:09 pm


    This is delicious. Slightly sweet and tart. Well balanced. Made the recipe as written, with one exception, I roasted the beets over a mesquite fire. This is a satisfying dish. Truly fantastic. Thank you!

    Reply

    • Bowl Me Over says

      March 12, 2018 at 7:55 pm

      Thank you Mary! I look the bright colors and delicious flavors in this salad – I’m so glad you do too! Roasting the beets over a mesquite fire sounds like quite the added punch of flavor. Homemade beets are quite the treat! Thanks for swinging back and giving me your feedback!

      Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .