Ingredients:

  • 1 lb (450 g) fresh beets (about 3 medium) — golden, red, or a mix
  • 1 tbsp (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 5–6 oz (140–170 g) mixed baby greens or arugula (about 5–6 cups loosely packed)
  • 1 cup (120 g) pomegranate arils (from about 1 medium pomegranate)
  • 1/4 cup (40 g) dried cranberries (optional)
  • 1/2 cup (65 g) shelled pistachios, toasted and roughly chopped
  • 4 oz (115 g) goat cheese or feta, crumbled
  • 2 tbsp (30 ml) fresh parsley, chopped (optional)
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) good balsamic vinegar
  • 1 tbsp (15 ml) honey (use maple syrup for vegan)
  • 1 tsp (5 ml) Dijon mustard
  • 1 small garlic clove, minced (about 1 tsp / 5 g) — optional
  • Salt and freshly ground black pepper, to taste
  • Zest of 1 small orange (optional)
  • Microgreens or additional herbs (optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Trim beet greens, scrub beets clean and pat dry.
  2. Toss beets with 1 tablespoon olive oil and a pinch of salt and pepper; wrap individually in foil or place on a lined rimmed baking sheet.
  3. Roast beets 45–60 minutes, until a paring knife or fork slides into the center easily and beets are fork-tender.
  4. Let roasted beets cool slightly, slip off skins with a paper towel or peel when cool enough to handle, then cut into 1/2-inch (1–1.5 cm) wedges or cubes.
  5. Toast the pistachios by heating a dry skillet over medium heat and stirring or shaking until fragrant and lightly golden, 3–4 minutes, or toast on a baking sheet in a 350°F (175°C) oven for 5–7 minutes. Let cool, then roughly chop.
  6. Make the dressing: in a small jar or bowl combine balsamic vinegar, honey, Dijon mustard, minced garlic (if using) and a pinch of salt and pepper. Whisk or shake to emulsify and slowly add olive oil while whisking (or add and shake). Taste and adjust seasoning or sweetness.
  7. Place mixed greens in a large bowl. Add roasted beet pieces, pomegranate arils, dried cranberries (if using), and most of the toasted pistachios, reserving some for garnish.
  8. Drizzle 2–3 tablespoons of dressing over the salad (you may not need all; start with less) and gently toss to coat. Taste and add more dressing if needed.
  9. Transfer to a serving platter or divide among plates. Sprinkle crumbled goat cheese, remaining pistachios and chopped parsley or microgreens over the top and add orange zest if using. Serve immediately.
  10. Make-ahead notes: roast beets up to 2 days ahead and refrigerate wrapped; dressing keeps up to 1 week refrigerated; toast nuts ahead and store airtight.
  11. Doneness cues: beets should be fork-tender when pierced to the center; dressing should look glossy and slightly thickened when emulsified; nuts are ready when fragrant and lightly golden.