Roasted Beet and Orange Salad

Name: Roasted Beet and Orange Salad
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb. golden beets (4 small), trimmed and scrubbed; 1 lb. red beets (4 small), trimmed and scrubbed; 2 tbsp. olive oil, divided; Kosher salt; 1 small shallot, thinly sliced into half-moons; 1/4 tsp. Meyer lemon zest plus 1 1/2 Tbsp lemon juice; 1/2 tsp. honey; 2 c. baby arugula; 1 navel orange, peeled and sliced into 1/4-inch-thick rounds; 1 Cara Cara orange, peeled and sliced into 1/4-inch-thick rounds; 2 tbsp. roasted and salted pistachios, chopped; Flaky salt; 2 oz. ricotta salata, shaved (about 1/2 cup)

Bring this bright bite to the table.

By Tina MartinezPublished: Apr 17, 2023

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mike garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

243

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By slicing the beets into rounds and wedges, we cut the cooking time in half—so you can spend less time waiting around for your beets to roast and more time actually digging into this colorful, earthy salad that hits all the right (read: sweet, salty, crunchy, punchy) notes.

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Ingredients

1 lb.
golden beets (4 small), trimmed and scrubbed
1 lb.
red beets (4 small), trimmed and scrubbed
2 Tbsp.
olive oil, divided
Kosher salt
1
small shallot, thinly sliced into half-moons
1/4 tsp.
Meyer lemon zest plus 1 1/2 Tbsp lemon juice
1/2 tsp.
honey
2 cups
baby arugula
1
navel orange, peeled and sliced into 1/4-inch-thick rounds
1
Cara Cara orange, peeled and sliced into 1/4-inch-thick rounds
2 Tbsp.
roasted and salted pistachios, chopped
Flaky salt
2 oz.
ricotta salata, shaved (about 1/2 cup)

Directions

1. Step 1Heat oven to 425°F with racks in upper and lower thirds of oven.
2. Step 2Slice golden beets into 1/4-inch-thick rounds and red beets into 1/2-inch-thick wedges. On rimmed baking sheet, toss rounds with 1/2 tablespoon oil and 1/8 teaspoon salt; arrange in single layer. Repeat with wedges on second sheet. Roast, rotating positions of pans halfway through, until golden brown and tender, 22 to 24 minutes (red beets may take a couple of minutes longer).
3. Step 3Meanwhile, in small bowl, stir together shallot, lemon zest, and juice, and a pinch of salt. Let sit until beets finish roasting, then stir honey and remaining tablespoon oil into dressing.
4. Step 4In large bowl, toss arugula with dressing. Gently fold in beets and oranges.
5. Step 5Top with pistachios, a pinch of flaky salt and ricotta salata.