The Gathering Kitchen

Roasted Beet & Citrus Salad with Pistachios

Name: Roasted Beet & Citrus Salad with Pistachios
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: California
Ingredients: 4 medium beets; 2 oranges; 5 oz baby arugula; 0.33 cup shelled pistachios; 2 tbsp extra-virgin olive oil; 1 tbsp sherry vinegar; 2 oz goat cheese

Jewel-toned roasted beets, orange segments and pistachios over arugula with a sherry vinaigrette.

California

Lunch

Vegetarian

Gluten-free

Heart-friendly

Prep

15 min

Cook

40 min

Serves

Level

Moderate

Beets bring folate and nitrates; the salad is satisfying with very modest sodium — flavor comes from citrus and vinegar.

Ingredients

Servings

4 medium beets
2 oranges
5 oz baby arugula
0.33 cup shelled pistachios
2 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
2 oz goat cheese

View recipe grocery list

Instructions

1Wrap beets in foil and roast at 400°F for 35–40 minutes; cool, peel and wedge.
2Segment the oranges over a bowl to catch the juice.
3Whisk juice with olive oil and sherry vinegar for the dressing.
4Toss arugula with dressing; top with beets, oranges, pistachios and crumbled goat cheese.

Nutrition per serving

300

Calories

Protein

24g

Carbs

Fiber

220mg

Sodium

Estimates only. For nutrition guidance tailored to your labs and conditions, ask about our Nutrition Medical Review or build a personalized meal plan.