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Roasted Beet and Blood Orange Salad

Recipe by:
Katie Schmidt, MPH, INHC


Preheat oven to 215 C/420 F.

Remove ends from beets and trim away any dry or rough pieces of skin. Halve beets and cut each half into approximately 8 thin wedges, to yield 16 wedges per beet. Place on a lined baking sheet. Toss with avocado oil (or coconut oil/ghee), salt, pepper. Spread out in a single layer where beet wedges are not touching. Roast 15 minutes, or until edges have browned and beets are tender with a bite. Let cool.

Place arugula on a large serving platter. Add cilantro and gently toss with your hands to distribute it throughout arugula.

Lightly drizzle French vinaigrette over arugula and cilantro. Arrange cooled beets, blood orange slices, semi-dried cherry tomatoes, pistachios, and goats cheese on top. Add dollops of pesto and finish with another drizzle of vinaigrette. Serve immediately.

Notes: This is an excellent winter platter salad. Use it as a buildable formula and adapt it to what you feel like. The core components are greens, herbs, roasted beets, orange slices, nuts, French vinaigrette, and dollops of a high-flavor spread. Pesto can be swapped out in favor of this roasted red pepper spread, pumpkin seed salsa, harissa, or another vibrant vegetable-based spread.

This is a recipe by
Katie Schmidt, MPH, INHC
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