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Roasted Beet and Carrot Salad with Pistachios and Orange Zest
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Course Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Oven

Ingredients
  

  • 4 medium beets, peeled and cubed
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Zest and juice of 1 orange
  • 1/2 cup pistachios, chopped
  • 3 cups arugula

Instructions
 

  • Preheat the oven to 400°F. Place the cubed beets and carrot pieces on a baking sheet.
  • Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
  • Roast for 25 to 30 minutes until the vegetables are tender when pierced with a fork. Remove from the oven and let cool for 10 minutes.
  • Transfer the roasted vegetables to a large mixing bowl. Add the orange zest, orange juice, chopped pistachios, and arugula.
  • Toss gently until everything is combined and the arugula is lightly coated.

Notes

Roast the beets and carrots a day ahead and store them in the fridge, then add the arugula and pistachios just before serving to keep the greens crisp and the nuts crunchy. If the salad seems dry after chilling, drizzle with an extra teaspoon of orange juice instead of more oil.
Course: Salad
Cuisine: Mediterranean
Equipment: Baking sheet, Mixing bowl, Oven