Roasted Beet and Citrus Salad with Pistachios

Add a Burst of Sunshine: My Go-To Roasted Beet & Citrus Salad with Pistachios

A simple, delicious dinner

As the days grow shorter and the air gets crisp, there's something wonderfully comforting about warm, hearty meals. But sometimes, amidst all the richness of fall and upcoming holiday feasts, I find myself craving something bright, fresh, and truly vibrant. That’s precisely why this Roasted Beet and Citrus Salad with Pistachios has become a staple in my kitchen, especially as we head into November.

It’s the perfect counterpoint to the more decadent dishes we often enjoy this time of year. Imagine a plate filled with rich, earthy Thanksgiving flavors; then, you add a pop of this salad – it’s a beautiful balance. It brings a welcome burst of color and zesty freshness, making it a fantastic addition to any cozy dinner or even your holiday table. Plus, it’s just plain delicious and feels incredibly nourishing.

Why This Salad Just Works

What I love most about this recipe is the incredible combination of flavors and textures. The beets, when roasted, become sweet and tender, taking on a deeper, earthy sweetness. Pairing them with the bright, tangy segments of various citrus fruits provides that refreshing zing. Then, you get the slight crunch and salty goodness from the pistachios, all tied together with a simple, elegant dressing.

It’s a dish that looks sophisticated but is surprisingly straightforward to put together. It celebrates simple, quality ingredients, and that's something I'm truly grateful for this season.

Ingredients

  • 3-4 medium beets, rinsed and trimmed (any color works beautifully)
  • 2 navel oranges, segmented
  • 1 grapefruit, segmented (or another orange if you prefer less bitterness)
  • 1/4 cup shelled pistachios, lightly toasted and roughly chopped
  • 4 cups mixed greens (arugula, spinach, or a spring mix are great)
  • 2 tablespoons extra virgin olive oil, plus more for roasting
  • 1 tablespoon white wine vinegar (or apple cider vinegar)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup (optional, for a touch of sweetness in the dressing)
  • Salt and freshly ground black pepper to taste
  • Optional: crumbled goat cheese or feta for serving

Instructions

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly. You can peel them if you like, but I often leave the skin on for a rustic touch after a good scrub. Drizzle lightly with olive oil, sprinkle with salt and pepper, and wrap loosely in foil or place in a small oven-safe dish with a lid. Roast for 45-60 minutes, or until fork-tender. Cooking time will vary depending on beet size.
  2. Cool and Dice: Once cooked, let the beets cool enough to handle. If you didn't peel them before roasting, the skins should slip right off easily now. Dice the beets into bite-sized pieces and set aside.
  3. Segment the Citrus: While the beets are roasting, prepare your citrus. Using a sharp knife, slice off the top and bottom of each fruit. Stand it upright and carefully slice away the peel and white pith following the curve of the fruit. Then, hold the fruit over a bowl to catch any juice, and carefully cut between the membranes to release each segment.
  4. Make the Vinaigrette: In a small bowl, whisk together the 2 tablespoons of olive oil, white wine vinegar, Dijon mustard, and honey/maple syrup (if using). Season with salt and pepper to your liking.
  5. Assemble the Salad: In a large bowl, gently toss the mixed greens with about half of the vinaigrette.
  6. Arrange and Serve: Spread the dressed greens onto a serving platter or individual plates. Scatter the diced roasted beets and citrus segments evenly over the greens. Sprinkle with the toasted pistachios. Drizzle the remaining vinaigrette over the salad. If using, add crumbled goat cheese or feta.
  7. Enjoy! Serve immediately and savor the fresh, vibrant flavors.

A Little Tip:

You can roast the beets a day or two ahead of time to make assembly quicker. Store them in an airtight container in the fridge. This salad is also excellent for meal prepping, just keep the dressing separate until you're ready to eat.

This salad truly is a wonderful way to bring bright, fresh goodness to your table as we lean into the colder months. It’s simple, elegant, and always a crowd-pleaser.

I’m curious, what are your favorite refreshing side dishes for this time of year? I'd love to hear your ideas or if you give this recipe a try! Leave a comment below!

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