Winter may be a time of limited sunlight and frigid winds, but mother nature gives back in some of my favorite ways: winter produce. Specifically, citrus season. This salad is a perfect celebration of winter produce and is something I crave the minute the weather turns cold.
Bright citrus paired with creamy goat cheese, earthy beets and nutty pistachios on a bed of bright, peppery arugula… does it get better?
I use my favorite variety of oranges here, cara cara, but feel free to use whatever you like. For the beets, I use pre-roasted beets from the produce section. If you get them, make sure you leave the liquid in the bag when storing, as otherwise they will dry up.
And one massive tip – chop your pistachios before your produce to avoid the chopped nuts sticking to a wet board.
Winter citrus & beet salad with goat cheese
Course: Salads, Sides, Appetizers, LunchDifficulty: Easy1-2
servings5
minutes10
minutesThe perfect winter salad. Bright citrus paired with creamy goat cheese, earthy beets and nutty pistachios on a bed of bright, peppery arugula
Ingredients
1 Cara cara (or any) orange
1 1/2 (roughly) pre cooked beets
Small handful pistachios
2 green olives (optional)
Arugula
Goat cheese, crumbled
Honey
Fresh lemon juice
EVOO
Salt & pepper
Directions
- Start by chopping your pistachios into rough chunks. Slice beets 1/4 inch thick into rounds*. Cut of the skin of your oranges, starting at the poles, removing all white pith (leave just the orange fruit exposed). Slice into 1/4 inch rounds. Rough chop olives.
- Lay down a bed of arugula on your plate and dress with EVOO, lemon juice, and S s&p. Taste and adjust to your liking.
Layer oranges and beets in an overlapping ring around the arugula, or however you desire. Crumple goat cheese and finish with a squeeze of honey, more lemon, and s&p. Serve.
Recipe Video
Notes
- If you don’t care about the ring presentation, cut the beets/oranges into rough chunks and toss over salad during construction.
