The content on this site was created with the help of AI. LOVEOWE LLC participates in the Amazon Services LLC Associates Program and other affiliate programs. As an Amazon Associate, I earn from qualifying purchases. This means I may earn a small commission—at no extra cost to you—when you make a purchase through links on this site. All opinions are my own. Learn more click here. Thank you for your support!

Roasted Beet, Goat Cheese & Pistachio Salad with Orange-Honey Dressing

A jewel-toned fall salad with sweet roasted beets, creamy goat cheese, and crunchy pistachios, brightened by a citrusy orange-honey dressing.

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:

• 4 medium beets (red or golden), scrubbed and trimmed

• 2 tbsp olive oil

• Salt and pepper, to taste

• 5 oz mixed baby greens or arugula

• 1/4 cup shelled pistachios, toasted

• 1/4 cup crumbled goat cheese

• 1/4 cup pomegranate seeds (optional for extra jewel-tone pop)

Orange-Honey Dressing:

• Juice of 1 large orange (about 1/3 cup)

• 1 tbsp honey

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 3 tbsp olive oil

• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil, drizzle lightly with olive oil, and roast 35–40 minutes until fork tender. Cool, then peel and slice into wedges.

2. Whisk dressing ingredients until smooth.

3. In a salad bowl, layer greens, roasted beets, pistachios, goat cheese, and pomegranate seeds.

4. Drizzle with dressing and toss gently before serving.

Why You’ll Love It:

Sweet, earthy, crunchy, creamy — this salad hits every texture and flavor note. The citrusy dressing brightens it up, making it a perfect cozy-but-fresh fall dish.