Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 medium beets, trimmed and scrubbed
- 2 tbsp olive oil (for roasting)
- Salt and freshly ground black pepper
- 1/3 cup shelled pistachios
- 4 packed cups baby arugula
- 2 navel oranges
- 1 pink grapefruit (or another orange)
- 1 small shallot, finely minced
- 3 tbsp extra-virgin olive oil (for dressing)
- 3 tbsp freshly squeezed orange juice
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1–2 tsp honey or maple syrup, to taste
Do This
- 1. Heat oven to 400°F (200°C). Rub beets with 2 tbsp olive oil, season, wrap in foil, and roast 40–50 minutes until fork-tender. Cool.
- 2. Toast pistachios in a dry skillet over medium heat 3–5 minutes, stirring, until fragrant and lightly browned. Cool, then roughly chop.
- 3. Cut peel and pith from oranges and grapefruit; slice into rounds or segment into supremes over a bowl to catch juice.
- 4. Whisk orange juice, balsamic, Dijon, honey, minced shallot, salt, and pepper. Slowly whisk in 3 tbsp olive oil until emulsified.
- 5. Peel cooled beets with your fingers or a paper towel; slice into wedges or rounds. Season lightly with salt and a spoonful of dressing.
- 6. Mound arugula on a platter, top with beets, citrus, and pistachios. Drizzle with dressing just before serving and toss gently on the plate.
Why You’ll Love This Recipe
- A vibrant, restaurant-worthy salad that is easy enough for a weeknight.
- Beautiful contrast of sweet roasted beets, bright citrus, peppery arugula, and crunchy pistachios.
- A tangy orange–balsamic dressing you will want to put on everything.
- Perfect as a light main course or an impressive starter for guests.
Grocery List
- Produce: Beets, baby arugula, navel oranges, pink grapefruit, 1 small shallot (or red onion), optional fresh herbs (thyme or parsley)
- Dairy: Optional goat cheese or feta for garnish
- Pantry: Olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, pistachios (shelled), salt, black pepper
Full Ingredients
For the Roasted Beets
- 3 medium beets (about 1 1/2 pounds / 680 g total), tops trimmed, scrubbed
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the Citrus and Greens
- 4 packed cups (about 3 oz / 85 g) baby arugula, rinsed and well dried
- 2 navel oranges
- 1 pink grapefruit (or substitute 1 more orange if preferred)
- 1/3 cup shelled pistachios, unsalted or lightly salted
For the Orange–Balsamic Dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp freshly squeezed orange juice (use juice from the citrus you are segmenting, if possible)
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1–2 tsp honey or maple syrup, to taste
- 1 small shallot, very finely minced (about 1 1/2 tbsp)
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp freshly ground black pepper, plus more to taste
Optional Garnishes
- 1–2 oz (30–60 g) soft goat cheese or feta, crumbled
- 1 tsp finely grated orange zest
- Fresh thyme leaves or chopped flat-leaf parsley
Step-by-Step Instructions
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Line a small baking dish or sheet pan with foil for easy cleanup.
Place the scrubbed, whole beets on the foil. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Rub the oil and seasoning all over the beets so they are evenly coated.
Wrap the beets tightly in the foil (you can make a packet or wrap each beet individually). Roast for 40–50 minutes, or until a fork or skewer slides into the center of the largest beet with little resistance. Smaller beets may be done sooner; if needed, remove them and continue roasting the larger ones.
When done, open the foil carefully to let the steam escape and allow the beets to cool until they are comfortable to handle, about 15–20 minutes.
Step 2: Toast the Pistachios
While the beets are roasting, place the pistachios in a dry skillet over medium heat.
Cook, stirring or shaking the pan frequently, for 3–5 minutes, until the nuts are fragrant and lightly toasted in spots. Keep a close eye on them so they do not burn.
Transfer the toasted pistachios to a cutting board to cool, then roughly chop them. Set aside for serving.
Step 3: Prep the Citrus
Using a sharp knife, slice off the top and bottom of each orange and the grapefruit to create flat surfaces. Stand each fruit on one cut end, then carefully slice downward following the curve of the fruit to remove the peel and white pith, exposing the flesh.
Once peeled, you have two options:
- For rounds: Lay the fruit on its side and slice crosswise into 1/4-inch (0.5 cm) thick rounds.
- For segments (supremes): Hold the fruit over a bowl to catch the juices. Cut along each side of the membrane to release neat, skinless segments. Squeeze any remaining juice from the membranes into the bowl.
Reserve 3 tablespoons of the collected citrus juice for the dressing. If you do not have enough, top it up with extra orange juice.
Step 4: Make the Orange–Balsamic Dressing
In a small bowl or jar, combine 3 tablespoons fresh orange juice, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1–2 teaspoons honey or maple syrup, the finely minced shallot, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
Whisk to combine. While whisking continuously, slowly stream in 3 tablespoons extra-virgin olive oil until the dressing is thickened and emulsified. Taste and adjust seasoning: add a pinch more salt for brightness, a little more honey if you prefer it sweeter, or extra vinegar for more tang.
Set the dressing aside to let the shallots mellow while you finish the salad.
Step 5: Peel and Slice the Roasted Beets
Once the beets are cool enough to handle, slip off the skins by rubbing them with your fingers or with a paper towel; they should come off easily. Trim away the root ends.
Slice the peeled beets into wedges or 1/4-inch (0.5 cm) rounds, depending on the look you prefer. Place them in a bowl and toss with 1–2 tablespoons of the dressing and a small pinch of salt. This lightly seasons the beets and keeps them glossy.
If you are concerned about staining your hands, wear gloves or rinse your hands promptly after handling.
Step 6: Arrange the Arugula and Citrus
Place the arugula in a large mixing bowl and drizzle with 1–2 tablespoons of the dressing. Gently toss to lightly coat the leaves; they should be just kissed with dressing, not soggy.
Arrange the dressed arugula on a large serving platter or in a wide, shallow bowl. Nestle the citrus rounds or segments on top, alternating colors for a pretty pattern of orange and pink.
Step 7: Finish the Salad and Serve
Scatter the dressed beet slices over the arugula and citrus. Sprinkle the chopped toasted pistachios evenly over the top.
If using, crumble goat cheese or feta over the salad. Add a pinch of fresh thyme leaves or chopped parsley, and finish with a little finely grated orange zest for extra fragrance.
Drizzle with just enough of the remaining dressing to lightly coat everything (you may not need it all). Serve immediately, passing extra dressing at the table if desired.
Pro Tips
- Roast ahead: You can roast the beets up to 3 days in advance. Keep them whole and unpeeled in the fridge, then peel and slice before serving for the freshest texture.
- Color control: If you use golden and red beets, keep them in separate bowls once sliced to prevent the red beets from staining everything. Toss them with dressing separately, then arrange them on the salad.
- Dry your greens: Excess water on the arugula will dilute the dressing. Spin or pat very dry before dressing for the best flavor and texture.
- Balance the dressing: Citrus and beets can vary in sweetness. Taste the dressing with a small piece of beet and orange, then adjust honey, salt, or vinegar so all the elements sing together.
- Serve at cool room temperature: Let beets and citrus lose their fridge chill before assembling for more pronounced flavors.
Variations
- With cheese: Add 1–2 ounces of crumbled goat cheese or feta for a creamy, tangy contrast that makes the salad more substantial.
- Grain bowl style: Serve the salad over a bed of cooked farro, quinoa, or barley to turn it into a hearty vegetarian main course.
- Herb boost: Toss a small handful of fresh mint or basil leaves with the arugula for a more aromatic, summery profile.
Storage & Make-Ahead
Store components separately for the best texture. Roasted beets will keep in an airtight container in the refrigerator for up to 3 days (store whole and peel just before using, if possible). The orange–balsamic dressing can be made 3–4 days ahead; refrigerate in a jar and shake well before using. Toasted pistachios keep in an airtight container at room temperature for up to a week. Citrus segments are best within 1–2 days; keep them in their juice in the refrigerator.
Once assembled and dressed, the salad is best eaten right away. If you expect leftovers, dress individual portions rather than the entire platter, and keep the arugula and other components separate to avoid wilting.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without cheese): about 330 calories; 24 g fat; 4 g saturated fat; 32 g carbohydrates; 6 g fiber; 20 g natural sugars; 6 g protein; 340 mg sodium. Adding 1/2 oz (15 g) goat cheese or feta per serving will add roughly 35–45 calories and 3–4 g fat.
