Roasted Beet & Citrus Salad with Pistachio Crunch

A vibrant medley of earthy, sweet, and tangy flavours balanced with a delightful crunch.

This Roasted Beet & Citrus Salad with Pistachio Crunch is a feast for both the eyes and the palate. The earthy richness of roasted beets pairs beautifully with juicy citrus slices and the satisfying crunch of pistachios, all brought together by a light, zesty dressing.

Ingredients:

For the Salad:

• 3 medium beets, roasted, peeled, and sliced
• 2 oranges, peeled and sliced into rounds
• 1 grapefruit, peeled and sliced into rounds
• ¼ cup shelled pistachios, roughly chopped
• 2 cups mixed greens (optional)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45–60 minutes or until tender. Let them cool, then peel and slice into rounds.

2. Prepare the Dressing: In a small bowl, whisk together olive oil, orange juice, white wine vinegar, Dijon mustard, salt, and black pepper until emulsified.

3. Assemble the Salad: Arrange beet and citrus slices on a large platter or individual plates. Scatter pistachios over the top and add mixed greens if using.

4. Drizzle and Serve: Pour the dressing over the salad just before serving.

This Roasted Beet & Citrus Salad with Pistachio Crunch is a show-stopping dish that's as nutritious as it is beautiful. Perfect as a light lunch, side dish, or elegant addition to your next gathering.

Optional Additions:

• Creamy Element: Add crumbled goat cheese or vegan feta.
• Sweet Boost: Drizzle with a touch of honey for extra sweetness.
• Herbal Twist: Garnish with fresh mint leaves for a refreshing finish.