Description

This Roasted Beet Salad is a vibrant and nutritious masterpiece combining sweet, tender roasted golden and red beets with a bed of fresh, peppery arugula. Accented with creamy feta cheese and crunchy toasted pistachios, this salad is finished with a unique zesty miso-ginger dressing that provides a savory umami punch. Perfect for both elegant entertaining and simple weeknight dinners, it celebrates clean, garden-to-table ingredients with a perfect balance of earthy, sweet, and salty flavors.

Ingredients

3 large red beets, scrubbed and trimmed
3 large golden beets, scrubbed and trimmed
2 tablespoons olive oil
1 tablespoon honey
4 cups baby arugula
1/2 cup crumbled feta cheese
1/3 cup shelled pistachios, toasted
1 tablespoon white miso paste
1 tablespoon ginger, freshly grated
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Wrap red beets in foil and golden beets in a separate foil packet to prevent color bleeding; roast for 45-60 minutes until tender.
Once cool enough to handle, peel the beets and slice them into bite-sized wedges.
In a small bowl, whisk together miso paste, ginger, apple cider vinegar, and extra virgin olive oil to make the dressing.
Arrange arugula on a large serving platter.
Place the roasted beets on top, alternating colors for visual appeal.
Sprinkle with crumbled feta and toasted pistachios.
Drizzle with the miso-ginger dressing and serve immediately.

Notes

Beets can be roasted up to two days in advance and stored in the refrigerator. Toast the pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant, being careful not to burn them.