Roasted Beet Salad with Pistachios and Goat Cheese

Roasted beet salad

If your only memory of eating beets involves a cold vegetable that comes out of a can, you will be blown away when you taste a freshly roasted beet. Sweet, tender and full of flavor – when beets are slowly roasted the natural sugars caramelize and create a delicious flavor unlike anything you’ll ever find in a can. Fresh orange juice and rosemary adds a subtle background note while roasting that naturally complements the rich flavor of the roasted beets. To serve, we love adding a bit of crunchy texture with chopped pistachios and creamy tanginess from crumbled goat cheese.

Roasted Beet Salad with Pistachios and Goat Cheese

Serves 6

$3.82 per serving


  • 12 medium beets, skin-on and scrubbed clean
  • ½ cup freshly squeezed orange juice - divided
  • 2 stems fresh rosemary
  • ½ tablespoon olive oil
  • 3 cups arugula
  • 1 medium pear – thinly sliced
  • 1/3 cup pistachios – chopped
  • 3 oz. goat cheese – crumbled
  • Salt and pepper to taste


  1. Pre-heat oven to 425 degrees and line a glass baking dish with tin foil.
  2. Place beets in the foil-lined pan and top with ¼ cup of the orange juice, 2 stems rosemary and the olive oil. Toss well to make sure beets evenly coated.
  3. Cover pan tightly with more foil and roast for 45-60 minutes or until beets are fork tender. Let beets cool completely in pan before handling.
  4. When beets are cool enough to handle, carefully remove the skin using a small, sharp knife. Quarter peeled beets and set aside.
  5. Scatter arugula across a large serving platter and top with quartered beets. Add pear slices and sprinkle with pistachios and crumbled goat cheese. Drizzle remaining ¼ cup fresh orange juice and salt/pepper to taste before serving.

Notes: To prevent red-stained hands, you may wish to wear kitchen gloves when handling beets.

Nutrition Facts (per serving): 197 calories, 8.7 g fat, 3.5 g sat fat, 0 g trans fat, 11 mg cholesterol, 246 mg sodium, 25 g carbs, 6.4 g fiber, 7.6 g protein

Recipe courtesy of Lex Della Croce of The Lemon Bowl(link opens in new window) .

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