Roasted Beet and Orange Salad with Pistachios and Feta
A delicious roasted beet and orange salad to brighten the winter months! A crunch of pistachios and a crumble of salty feta cheese finish it off!
Servings: 4 servings
Ingredients
- 3 pounds beets trimmed, peeled and cut into 1-inch chunks
- ¼ cup olive oil plus more for drizzling
- ¼ cup orange juice from about 1 small orange
- ½ 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
- ¼ cup pistachios salted, chopped
- 1 cup feta cheese 4 ounces, crumbled
- ¼ cup fresh chives chopped
- ground black pepper to taste
Instructions
- Heat oven to 425 degrees F with a rack in center of oven.
- 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.
- Roast 30 minutes, shaking and rotating pan halfway through baking, until beets are softened and are starting to caramelize.
- Sprinkle shallots over beets and return to oven. Roast 15 minutes until shallots are golden brown and beets are fork-tender.
- 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.
- Serve warm, room temperature or chilled. Salad keeps stored in an airtight container in the fridge for up to 4 days.
Notes
From Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven by Molly Gilbert
Nutrition
Calories: 482kcal | Carbohydrates: 54g | Protein: 14g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 33mg | Sodium: 985mg | Potassium: 1504mg | Fiber: 14g | Sugar: 38g | Vitamin A: 737IU | Vitamin C: 96mg | Calcium: 306mg | Iron: 4mg