5Roasted Beet and Orange Salad with Pistachios
This vibrant salad combines earthy roasted beets with bright citrus and crunchy pistachios for a satisfying and colorful meal.
How to make it
- 1
Preheat your oven to 400°F (200°C). Wash and trim the beets. You can peel them if you like, but it is not necessary. Cut them into 1 inch cubes. Toss with a drizzle of olive oil, salt, and pepper. Roast for 45 to 60 minutes until tender, flipping halfway through.
- 2
While the beets roast, prepare the oranges. Carefully peel the oranges, removing all white pith. Segment the oranges over a bowl to catch any juice.
- 3
Once the beets are roasted and slightly cooled, combine them in a large bowl with the fresh arugula, orange segments, and shelled pistachios.
- 4
Drizzle the balsamic glaze generously over the salad.
- 5
Gently toss everything together to combine. Serve immediately and enjoy the beautiful flavors.
