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Roasted Beet, Blood Orange & Mixed Green Salad

roasted beet orange salad

EVEN IN THE DEAD OF WINTER I make lots of salads with complementary textures and flavors. The acidity of the blood oranges here pairs nicely with the sweetness of the roasted beets. The pistachios add crunch. This can easily be turned into a vegetarian entrée by adding some cooked quinoa.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 8 baby golden and red beets
  • ¼ cup plus 2 tablespoons (90 ml) olive oil
  • 1 ½ teaspoons salt
  • 1 medium blood orange
  • 1 medium navel orange
  • 4 cups (160 g) mixed greens, such as baby romaine, spinach, watercress, or herbs
  • 2 tablespoons chopped natural pistachios
  • 1 tablespoon Dijon mustard
  • 1 tablespoon champagne vinegar or apple cider vinegar
  • ½ teaspoon freshly ground black pepper


1) Preheat the oven to 400°F (200°C). Rinse and peel the baby beets. If you are using larger beets, cut them in half or in quarters. Toss them in 2 tablespoons of the olive oil and ½ teaspoon of the salt. Place them on a baking sheet and bake them for about 40 minutes or until tender.

2) Peel the blood and navel oranges, making sure to remove the bitter white skin. Slice them thinly.

3) Place the greens on a platter and top with the orange slices, roasted beets, and pistachios.

4) Make the vinaigrette by whisking the mustard, vinegar, remaining 1 teaspoon salt, black pepper, and remaining ¼ cup (60 ml) olive oil. Drizzle the vinaigrette over the salad and serve immediately

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