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roasted beet orange salad on plate

Roasted Beet and Orange Salad with Pistachios and Feta


  • 3 lbs beets, trimmed, peeled and cut into 1-inch chunks
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh-squeezed orange juice (from about 1 small orange)
  • 1/2 teaspoon salt
  • 1 medium shallot, cut in half lengthwise and thinly sliced
  • 4 oranges, peel and pith removed, sliced into supremes or thick half-moons
  • 1/4 cup shelled, salted pistachios
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh chives
  • Ground black pepper, to taste


  1. Heat oven to 425 degrees F with a rack in center of oven.
  2. In a large bowl, toss cubed beets with olive oil, orange juice and salt; transfer to a rimmed sheet pan and spread in an even layer.
  3. Roast 30 minutes, shaking and rotating pan halfway through baking, until beets are softened and are starting to caramelize.
  4. Sprinkle shallots over beets and return to oven. Roast 15 minutes until shallots are golden brown and beets are fork-tender.
  5. Transfer beet-shallot mixture to a large bowl; while still warm, toss with oranges, pistachios, feta cheese and chives to combine. Drizzle with extra olive oil and sprinkle with ground black pepper.
  6. Serve warm, room temperature or chilled. Salad keeps stored in an airtight container in the fridge for up to 4 days.