Roasted Beet and Blood Orange Salad with Pistachios and Yuzu Vinegar


I'm always amazed at what our bodies crave certain times of the year (It's like it knows what's up!). Lately - I've been all about oranges and beets, which makes sense as their in peak season right now. 

I love fresh fruit, but this time of year options our few and far between. I was at Whole Foods the other day and just couldn't bring myself to pay $7.99 for the organic raspberries. Then I saw the HUGE display of different citrus and was like - earth to Erin! Practice what you preach and eat seasonally. I forgot how delicious a fresh, juicy orange can be on a cold and dry winter day. It's the brightness we all need to get through these long winter days. Not to mention the high levels vitamin C that keeps our immune system healthy and skin glowing.

Paired with earthy roasted beets and peppery arugula, this salad is exactly what you need to power through the next month. I roast a batch of beets on the weekend to keep in my fridge throughout the week - which means with a little foresight, you can have this as a Wednesday side salad in under 5 minutes! 

Roasted Beet and Blood Orange Salad with Pistachios and Yuzu Vinegar

Serves two

2 large handfuls arugula
1-2 medium beets, roasted (red or yellow)
1 blood orange, segmented + peeled
2 tablespoons pistachios, chopped
drizzle extra virgin olive oil
several good dashes yuzu vinegar*
flakey sea salt + freshly ground pepper, to taste

Divide arugula between two salad plates. Top with beets and orange segments. Sprinkle with chopped pistachios then drizzle with olive oil and vinegar over the top. Finish with a few grinds of pepper and crushed sea salt flakes. 


*Yuzu vinegar is light, clean, and citrusy. If you can't easily find it, try white balsamic or champagne vinegar instead. 

Blood oranges are only in season for a short period of time, but any orange will work for this salad.

Try adding finely shaved fennel to this salad as well.