Beet Pistachio & Orange Salad

Beet Pistachio & Orange Salad is a perfect make ahead salad because

it only gets better with time.

Servings: 4 servings


  • 4 medium beets trimmed and scrubbed

  • 1/4 cup olive oil extra virgin

  • 1/2 cup red wine vinegar

  • 1 tsp thyme

  • 1/2 tsp salt

  • 1 medium shallot finely chopped

  • 4 clementines peeled & segmented

  • 1/2 cup pistachios shelled & roasted

  • 1/4 cup fresh parsley chopped

  • 2 cups arugula


  • Pre-heat oven to 425°

  • Wrap beets in foil and roast until tender, about 45 minutes

  • Allow beets to cool enough to handle, then use the foil to rub off the skins.

  • Cut beets into wedges. Set aside to cool completely.

  • In a large bowl, whisk oil, vinegar, thyme, and salt. Add beets, shallots, and orange segments, tossing to coat.

  • Put in fridge to marinate, at least two hours, but overnight is best.

  • Before serving, toss with pistachios and parsley

  • Serve on a bed of arugula

Recipe Notes:

Clementines or mandarin oranges are easy to peel and segment and they are just the right size for salads. But if you can't find them, any orange will taste just as delicious.

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