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Beet and Blood Orange Salad


  • 1 1/2 pounds halved peeled beets
  • 1 blood orange
  • 2 tablespoons toasted walnut oil
  • 2 tablespoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 cups greens
  • 1/3 cup chopped unsalted, dry-roasted pistachios
  • 2 tablespoons goat cheese


Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces or steam beets in steaming tray until tender (about 15-20 minutes). 

Section orange over a bowl; squeeze to juice. Place sections in a bowl. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.

Adapted from Ivy Manning, Cooking Light

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