Roasted Beets and Citrus Salad

Roasted Beets and Citrus Salad


  • 1 bunch of small red beets, washed and trimmed
  • 1 bunch of small golden beets, washed and trimmed
  • 2 satsuma mandarins, hand peel, and slice in full moons
  • 2 blood oranges, skin shaved and supreme, and reserve juice
  • Olive oil to taste
  • Vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • 4 ounces of goat cheese
  • 1/3 cup of pistachio, roughly chopped


Wrap beets in separate foil pouches and roast at 400 degrees F for about 1 hour or until tender. Let cool, then peel and slice into quarters.

Layer a large serving platter with beets, blood orange segments, sliced mandarins, shelled pistachios, and crumbled goat cheese. Drizzle with olive oil, reserved blood orange juice, a splash of white vinegar, salt, and pepper. Serve at once.
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