Roasted Beet and Orange Salad with Arugula and Goat Cheese

Why you’ll love this orange beet salad

• Delicious: This salad features pleasing contrasts — sweet roasted beets, juicy orange segments, peppery arugula, and the nutty crunch of pistachios.
• Easy: Once the beets are roasted, assembly is quick and straightforward.
• Nutritious: Fresh ingredients deliver vitamins, fiber, and satisfying texture, so it’s both tasty and wholesome.

Ingredient notes

Salad ingredients

• Beets: Red beets are used here for the classic color contrast with orange slices, though golden beets also work. Choose small, firm beets with unblemished skins.
• Oranges: Mandarins or clementines are easy to peel and segment, but navels, blood oranges, or Cara Cara oranges are delicious alternatives.
• Arugula: Arugula brings a peppery bite; swap in baby spinach or other tender greens if preferred.
• Pistachios: Shelled, roasted pistachios add texture and a festive green hue. Walnuts, pecans, or slivered almonds are tasty substitutes.

Dressing ingredients

• Olive oil: Use extra virgin olive oil for the best flavor.
• White wine vinegar: White balsamic or apple cider vinegar can be used if preferred.
• Dijon mustard: Adds a touch of tang and helps emulsify the dressing.

How to make it, step by step

1. Preheat the oven to 400°F (200°C).
2. Scrub the beets and trim the stem and tail ends.
3. Wrap the beets in foil and roast on a baking sheet until fork tender, about 45–60 minutes depending on size. Allow them to cool in the foil for a few minutes, then remove and let cool further.

4. When cool enough to handle, peel the beet skins and cut the beets into wedges. Set aside to cool completely.
5. Peel and segment the oranges, removing excess white pith.

6. In a large bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and salt to make the vinaigrette.
7. Toss the beet wedges and orange segments gently in the dressing until coated.
8. Arrange arugula on a serving platter or in a salad bowl.
9. Place the dressed beets and oranges over the arugula and sprinkle with toasted pistachios just before serving.

Tips and variations

• Additions: Thin slices of red onion complement the flavors nicely. For richness, add crumbled feta, goat cheese, or shaved Parmesan.
• Garnish: Fresh herbs such as mint, basil, or parsley brighten the salad and add aroma.
• Dressing swap: Replace the vinegar with unsweetened orange juice and a little orange zest for a citrus-forward vinaigrette; lemon juice also works.
• Extra sweetness: If you prefer a sweeter dressing, stir in a tablespoon of maple syrup.
• Beet greens: If your beets have greens attached, sauté them with garlic and lemon for a tasty side or garnish.
• Staining: Beet juice can stain skin and surfaces — wear gloves if desired and wash cutting boards promptly with warm, soapy water.
• Storage: If preparing ahead, keep the dressed beets and oranges separate from the arugula and pistachios until serving. The beet mixture (without greens) keeps for up to three days in an airtight container in the refrigerator.

Serving suggestions

This salad is perfect on its own for a light lunch or as a vibrant side dish. It pairs especially well with grilled or roasted proteins such as chicken, salmon, or pork, and complements classic comfort dishes.

If you love beets, try these ideas

• Roasted beet hummus
• Air fryer beets
• Roasted beet and apple salad
• Beet soup (Ukrainian borscht)
• Beet and grapefruit salad with blue cheese and walnuts