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Roasted Beet, Orange and Mint Salad

Roasted Beet, Orange and Mint Salad

Course: Salad
Cuisine: American, Fusion, Vegan - Gluten Free, Vegetarian
Keyword: Beet and Orange Salad, Beet and Orange Sald Recipe, Winter Salads
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 175kcal
Roasted Beet, Orange, Radicchio & Mint Salad with Pistachio Dukkah & Orange-Maple Vinaigrette A winter-bright salad balancing earthy sweetness, fresh citrus, gentle bitterness, and crunchy warmth.
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Ingredients

  • 3 medium beets peeled and cut into wedges
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • Fresh cracked black pepper

Pistachio Dukkah

  • ¼ cup pistachios
  • 1 tablespoon sesame seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • pinch chili flakes
  • pinch salt

Orange-Maple Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons fresh orange juice
  • Zest from ½ orange
  • 1½ tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • 1 ½ teaspoon grain mustard
  • 1 tablespoon finely minced shallot
  • pinch salt and black pepper

Salad Assembly

  • 2 oranges peeled and sliced or segmented
  • 1 small head radicchio torn into bite-size pieces
  • ½ cup fresh mint torn

Optional

  • 2 Medjool dates thinly slivered
  • Crumbled goat cheese

Instructions

Roast the Beets

  • Toss beets with olive oil, salt, and pepper. Roast at 200°C / 400°F for 20-30 minutes until tender and lightly caramelized.
    Roasted Beet, Orange and Mint Salad Unroasted beets on sheetpan

Make the Pistachio Dukkah

  • Toast pistachios, sesame seeds, coriander seeds, cumin seeds, and chili flakes together in a dry skillet over medium-low heat, stirring constantly until fragrant. Cool slightly, then crush and season with salt.
    Roasted Beet, Orange and Mint Salad Pistachios, seeds and spices in mortar

Make the Dressing

  • Whisk olive oil, orange juice, zest, vinegar, maple syrup, grain mustard, shallot, salt and pepper until emulsified.
    Roasted Beet, Orange and Mint Salad dressing

Assemble

  • Spread radicchio on a platter or plate. Nestle warm beets, orange sections, and mint through the leaves. Drizzle with vinaigrette, scatter with pistachio dukkah, mint, and optional dates and goat cheese.
    Roasted Beet, Orange and Mint Salad

Nutrition

Calories: 175kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 140mg | Potassium: 320mg | Fiber: 3g | Sugar: 10g | Vitamin A: 233IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 1mg