Citrus and Beet Winter Salad

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White Plate with Greens, Beets, Citrus, and Got Cheese
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Citrus and Beet Winter Salad

This bright, delicious salad starts by roasting beets. You’ll make a homemade salad dressing, toss in some grapefruit, oranges, and greens, and top with goat cheese and pistachios. You'll end up with a flavorful, colorful, creamy and crunchy salad that will brighten your dinner plate and palate!

Ingredients

  • 12 oz.golden and purple beets, unpeeled, scrubbed
  • ¼ cup olive oil, divided
  • 2 sprigs rosemary
  • Kosher salt and freshly cracked black pepper
  • 1 grapefruit, skin removed with a knife, and cut into rounds
  • 2 medium oranges, skin removed with a knife, cut in rounds

Dressing

  • 1 small (about 1 oz.) shallot, finely minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons maple syrup 
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon rice vinegar
  • 2 teaspoons Dijon mustard
  • 4 oz. goat cheese
  • Salad greens blend
  • ¼ cup toasted shelled pistachios, chopped

Instructions

Preheat the oven to 375°. Fold a large sheet of aluminum foil in half to form a square. In a medium bowl, toss the beets with 1 tablespoon olive oil, rosemary, salt, and pepper to coat. Crimp the edges of the foil to seal tightly. Transfer to a rimmed baking sheet and roast until the beets are completely tender, about 1½ hours. Remove from the oven and cool. When the beets are cool enough to handle, peel and cut them into 1-inch wedges.

For the dressing, combine all the ingredients in a large bowl and whisk well. Season to taste with salt and pepper. Serve a few handfuls of greens with the dressing.

Lightly toss the beets and citrus with the dressing and season to taste with salt and pepper. Place some dressed salad greens on top, then the dressed beets and citrus. Top with crumbled goat cheese, sprinkle with pistachios, and serve.