Description
A vibrant and elegant salad featuring tender roasted beets, fresh citrus segments, creamy goat cheese, crunchy pistachios, and a sweet-tangy honey-balsamic glaze.
Ingredients
Scale
For the Crust:
- 3 medium beets (red or golden), peeled and cut into 1-inch wedges
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 4 cups mixed greens (e.g., arugula, spinach)
- 4 ounces goat cheese, crumbled
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While beets roast, make the glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat for 5-7 minutes until slightly thickened. Remove from heat and let cool.
- In a large bowl, toss mixed greens with remaining 1 tablespoon olive oil. Arrange greens on plates or a platter.
- Top greens with warm roasted beets, citrus segments, crumbled goat cheese, and chopped pistachios.
- Drizzle the honey-balsamic glaze over the salad just before serving. Season with additional salt and pepper if desired.
Notes
You can customize the seasonings to taste.