Roasted Beet, Orange, and Pistachio Salad

• 4 medium beets, scrubbed
• 2 oranges, supremed
• 1/2 cup shelled pistachios, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt to taste
• pepper to taste

Steps

1. 1 Preheat oven to 400°F. Wrap each beet individually in foil and roast for 30 minutes, or until tender.
2. 2 Let beets cool, then peel and dice them.
3. 3 In a large bowl, combine roasted beets, orange segments, pistachios, and red onion.
4. 4 Whisk together olive oil and balsamic vinegar; pour over salad and toss to coat.
5. 5 Stir in chopped parsley.
6. 6 Season with salt and pepper to taste and serve.

Equipment

• Baking sheet
• Foil
• Knife
• Cutting board
• Large bowl
• Whisk

Variations

• Add a sprinkle of goat cheese for a creamy contrast.
• Substitute walnuts for pistachios for a different nutty flavor.

Substitutions

• Use lemon segments instead of oranges if preferred.
• Substitute another nut like almonds if pistachios are unavailable.

Pairings

• Pairs well with a crisp Pinot Grigio.
• Serve with warm pita bread for a delightful texture contrast.

Nutrition

Tips

• For an extra pop of color and flavor, add a handful of crumbled feta cheese.
• To toast pistachios, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Toss with additional olive oil before serving if needed.

Freezing: Does not freeze well due to the texture of the beets and citrus.

Serving Suggestions

• Pair with grilled chicken or a crusty artisan bread for a complete meal.
• Serve alongside a simple arugula salad for a light lunch.

FAQ