Roasted Beet and Citrus Salad with Pistachio and Mint
This Roasted Beet and Citrus Salad is a vibrant and refreshing combination of earthy beets, zesty citrus, crunchy pistachios, and fragrant mint, all brought together with a tangy vinaigrette. It's a dish that promises to delight your taste buds with its medley of textures and flavors.
Equipment
- Oven
- Baking sheet
- Aluminum foil
- Knife
- Cutting board
- Small bowl
- Whisk
- Serving dish
Ingredients
- 4 medium beets (1.5 lbs or 680g)
- 2 oranges (1 lb or 450g)
- 1 grapefruit (0.5 lb or 225g)
- 1/4 cup pistachios, shelled (1 oz or 28g)
- 1/4 cup fresh mint leaves, roughly chopped (0.2 oz or 5g)
- 2 tbsp extra virgin olive oil (1 oz or 30ml)
- 1 tbsp red wine vinegar (0.5 oz or 15ml)
- 1 tsp honey (0.2 oz or 5g)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (205°C). Trim the tops and roots off the beets and scrub them clean. Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets in the preheated oven for about 1 hour, or until a knife can easily slide into the largest beet.
- While the beets are roasting, prepare the citrus. Cut off the top and bottom of each orange and grapefruit. Stand the fruit on one end and use a knife to slice away the peel and white pith, following the curve of the fruit. Over a bowl to catch the juices, cut between the membranes to release the citrus segments. Set the segments aside.
- Once the beets are done, remove them from the oven and let them cool enough to handle. Peel off the skin, which should slip off easily, and slice the beets into wedges.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, and a pinch of salt and pepper to create the vinaigrette.
- In a serving dish, arrange the beet wedges and citrus segments. Drizzle the vinaigrette over the top and gently toss to coat.
- Roughly chop the pistachios and sprinkle them over the salad along with the chopped mint.
- Serve the salad immediately or chill in the refrigerator before serving.
Notes
For a vegan version, substitute honey with maple syrup or agave nectar.
To save time, you can roast the beets in advance and assemble the salad when ready to serve.
This salad is gluten-free and dairy-free, making it a versatile dish for guests with dietary restrictions.