Roasted Beet and Citrus Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted beets topped with peppery arugula, creamy goat cheese, citrus fruit, and pistachios with a tangy vinaigrette. A show-stopping holiday side that works for weeknights too.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium red beets
- 2 medium golden beets
- 2 teaspoons extra virgin olive oil (divided)
- ½ teaspoon kosher salt (divided)
- 3 cups arugula
- 1 red or pink grapefruit
- 1 cara cara or navel orange
- 1 blood orange
- 2 tablespoons roasted salted pistachios (roughly chopped)
- 2 ounces goat cheese (crumbled)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons chopped shallot
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 331mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 63mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.