Golden Roasted Beet and Orange Salad

Golden Roasted Beet and Orange Salad

This gorgeous dairy-free salad pairs earthy roasted beets with bright, sweet orange. The colors are breathtaking on a platter.

Salad Ingredients

• 3 medium beets (red and golden if available)
• 2 navel oranges, peeled and segmented
• 4 cups mixed baby greens or arugula
• 1/3 cup pistachios, shelled and toasted
• 1/4 cup fresh mint leaves

Citrus Pistachio Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• A pinch of sea salt
• Freshly ground black pepper

Instructions

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, then peel and slice.
2. Arrange greens on a large platter.
3. Layer roasted beet slices and orange segments over the greens.
4. Scatter pistachios and mint leaves on top.
5. In a small jar, shake all dressing ingredients until emulsified.
6. Drizzle dressing over the salad and serve.

Serves 4. The beets can be roasted up to 3 days ahead.