Roasted Beet and Pistachio Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Sweet roasted beets paired with toasted pistachios and a zesty citrus dressing on a bed of mixed greens. This mediterranean-inspired salads ready in about 45 minutes pairs olive oil, salt, black pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes beets
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/4 cup shelled pistachios
• 2 tbsp orange juice
• 1 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/4 tsp honey
• 1/4 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and diced beets (1/2-inch cubes) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 25-30 minutes, until tender and caramelized at the edges, stirring once halfway through.
3. Step 3: While beets roast, whisk together 2 tbsp orange juice, 1 tbsp red wine vinegar, 1/4 cup olive oil, 1/4 tsp honey, and 1/4 tsp Dijon mustard in a small bowl until emulsified.
4. Step 4: In a small skillet over medium heat, toast 1/4 cup shelled pistachios for 2-3 minutes until fragrant and lightly golden, stirring constantly.
5. Step 5: Arrange 4 cups mixed greens on a plate, top with roasted beets, and drizzle with citrus vinaigrette. Sprinkle with toasted pistachios just before serving.