Description
A vibrant and elegant salad featuring sweet roasted beets, tangy citrus segments, creamy goat cheese, crunchy pistachios, and a drizzle of honey-balsamic glaze for a perfect balance of flavors and textures.
Ingredients
Scale
For the Crust:
- 3 medium beets, 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
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the beets roast, prepare the honey-balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 3-5 minutes until slightly thickened, then set aside to cool.
- In a large bowl, toss the mixed greens with the remaining 1 tablespoon olive oil. Arrange the greens on plates or a platter, then top 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.