Roasted Beet Orange and Pistachio Salad
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
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.
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!
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.
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.
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!
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!
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!
Recipe Notes
**Calories based upon 2 main dish servings.
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
Ana says
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! 🙂
Bowl Me Over says
Thank you Anna – gotta love a great salad!
Ilka says
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!:)
Bowl Me Over says
Thank you Ilka – sounds like a fun party, heading your way!!!
peter @feedyoursoultoo says
A truly elegant salad.
Bowl Me Over says
Thanks Peter!
Patty Haxton Anderson says
The photos are gorgeous and I envy the array of fruits and vegetables available to you!
Bowl Me Over says
Thank you Patty – we are so lucky with all of the wonderful produce available!!
Del's cooking twist says
What a wonderful healthy and coloful salad. Just love it!
Bowl Me Over says
Thanks Del – so appreciate you stopping by!
Angela says
This salad is so beautiful and full of flavor!!
Bowl Me Over says
Love a great salad – thanks Angela!
Debi at Life Currents says
Oh my this looks great! So fresh and lovely! I can’t wait to dig into this!
Bowl Me Over says
Thanks Debi – we just love this salad!
KC the Kitchen Chopper says
That orangie dressing sounds amazing. Perfect for your colorful combo!
Bowl Me Over says
Thanks KC it really is a delicious combo, I appreciate you stopping by!
christine says
This is one amazing looking salad. The colors are simply stunning.
Bowl Me Over says
Thank you Christine – I appreciate you stopping by!
Suzy | The Mediterranean Dish says
A salad after my own heart! Pinning to try.
Tara says
What a gorgeous salad and fantastic post!!
Bowl Me Over says
Thanks so much Tara!
Camilla @fabfood4all.co.uk says
Love this quirky combination of flavours and have never come across champagne vinegar before!
Bowl Me Over says
Thanks Camilla! If you can’t find champagne vinegar, white wine vinegar would also be delicious!
Janelle @ Run With No Regrets says
This looks so flavorful…yum!
Bowl Me Over says
Thanks so much Janelle, I appreciate you stopping by!
Deborah @ Confessions of a mother runner says
I love beet salad and that just screams spring yum!
Bowl Me Over says
Yes it does! I was out walking today and trees were budding already – love spring!! Thanks for stopping by Janelle!
Angela @marathonsandmotivation.com says
I am a huge fan of roasted beets, so will definitely give this a try!
Bowl Me Over says
I hope you do Angela, it’s such a yummy salad – enjoy!
Mary says
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!
Bowl Me Over says
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!