Roasted Beet Orange Salad
This roasted beet orange salad is a colorful mix of earthy roasted beets and vibrant citrus, topped with a light lemon dressing. Perfect for any occasion, it offers a nutritious and delicious option that's gluten-free and easy to customize for various dietary needs.
Ingredients
- 1 lb. golden beets (4 small), trimmed and scrubbed
- 1 lb. red beets (4 small), trimmed and scrubbed
- 2 Tbsp. olive oil, divided
- Kosher salt
- 1 small shallot, thinly sliced into half-moons
- 1/4 tsp. Meyer lemon zest plus 1 1/2 Tbsp lemon juice
- 1/2 tsp. honey
- 2 cups baby arugula
- 1 navel orange, peeled and sliced into 1/4-inch-thick rounds
- 1 Cara Cara orange, peeled and sliced into 1/4-inch-thick rounds
- 2 Tbsp. roasted and salted pistachios, chopped
- Flaky salt
- 2 oz. ricotta salata, shaved (about 1/2 cup)
Instructions
- Preheat your oven to 425°F and arrange racks in the upper and lower thirds of the oven.
- Slice the golden beets into 1/4-inch-thick rounds and the red beets into 1/2-inch-thick wedges. Toss the golden beets with 1/2 tablespoon olive oil and a pinch of salt on a baking sheet, spreading them in a single layer. Repeat for the red beets on a separate baking sheet.
- Roast the beets for 22–24 minutes, rotating the pans halfway through. The golden beets will turn tender and caramelized, while the red beets might need an extra minute or two.
- While the beets roast, stir together the shallot, Meyer lemon zest, juice, and a pinch of kosher salt in a small bowl. Let it sit to macerate, then whisk in the honey and remaining tablespoon of olive oil to make the dressing.
- In a large mixing bowl, toss the baby arugula with the dressing. Gently fold in the roasted beets and orange slices.
- Top with the chopped pistachios, a sprinkle of flaky salt, and shavings of ricotta salata. Serve immediately and enjoy!
Notes
No specific notes provided.