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Roasted Beet, Arugula, Citrus & Pistachio Salad

Print Recipe
Servings: 6 people
Course: Salad
Cuisine: Farm to Table
Ingredients Method

Ingredients
  

For the salad

  • 2 to 2½ pounds beets about 6–8 medium, preferably mixed colors if available
  • 5 oz arugula
  • 3 –4 cups tender leaf lettuce your Red Fire / Sunland would be perfect
  • 1 large fennel bulb very thinly shaved
  • 2 oranges Cara Cara or navel are ideal, segmented
  • ½ cup shelled pistachios roughly chopped
  • 2 oz chèvre optional, lightly crumbled
  • flaky sea salt
  • freshly cracked black pepper
  • zest of 1 lemon

Champagne shallot vinaigrette

  • 3 Tbsp champagne vinegar white wine vinegar works if needed
  • 1 small shallot finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ⅓ cup extra virgin olive oil
  • ½ tsp kosher salt
  • several grinds black pepper

Method
 

  1. Preheat oven to 400°F.
  2. Trim beet tops, leaving about 1 inch of stem attached, and scrub clean.
    Wrap each beet individually in foil (or group similar-sized beets together in foil packets).
    Roast until tender when pierced with a knife:
    small beets: about 45 minutes
    medium/large beets: 60–75 minutes
    Let cool until easy to handle.
    Rub skins off with paper towels or gloves, then cut into wedges.
    Set aside to cool completely or serve slightly warm.
  3. In a small bowl or jar, combine champagne vinegar, shallot, Dijon, honey, salt, and pepper. Let sit for 10 minutes so the shallot softens. Slowly whisk in olive oil until emulsified.
    Taste and adjust. You want this slightly brighter/more acidic than usual because it’s balancing a rich pasta.
  4. Thinly shave the fennel (a mandoline is ideal).
  5. Segment the oranges: Cut off top and bottom, remove peel and pith, then slice between membranes to release clean segments.
  6. Roughly chop pistachios.
  7. Wash and thoroughly dry greens.
  8. Compose the salad on a long rectangular platter:
    Create a loose bed of arugula and tender lettuces.
    Scatter over shaved fennel, orange segments, and roasted beet wedges.
    Drizzle lightly with vinaigrette.
    Top with: pistachios, chèvre (if using), lemon zest, flaky salt, and black pepper.