Baby Beet and Clementine Salad

5 from 7 votes

Baby Beet and Clementine Salad

This beet and clementine salad combines tender beets, sweet citrus, creamy goat cheese and crunchy pistachios over fresh greens, all finished with a drizzle of balsamic glaze. It’s bright, balanced and perfect as a winter side or light meal.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

1 5 ounce package spring mix
3-4 medium cooked beets chopped
2 clementines or mandarin oranges peeled and segmented
¼ cup chopped roasted and salted pistachios
¼ cup quick pickled red onion
2-3 ounces goat cheese
salt and fresh cracked pepper to taste
balsamic glaze or balsamic dressing

Instructions

Add the package of spring mix to a large salad bowl. Top with chopped beets, clementines, red onion, goat cheese, pistachios, salt and cracked pepper. You can toss the salad, but I find that all the toppings sink to the bottom and the liquid from the beets make the salad look kind of messy so I don’t toss it in the serving bowl.
1 5 ounce package spring mix, 3-4 medium cooked beets, 2 clementines or mandarin oranges, ¼ cup chopped roasted and salted pistachios, ¼ cup quick pickled red onion, 2-3 ounces goat cheese, salt and fresh cracked pepper
Drizzle with balsamic glaze or dressing. Alternatively you can serve the salad without the glaze and allow everyone to add their own amount of dressing to taste.
balsamic glaze or balsamic dressing

Notes

Boiling beets: Place washed and trimmed beets in a large saucepan, add water to cover, as well as, a little lemon juice or vinegar. The lemon juice or vinegar help to prevent the beets from bleeding. Bring beets to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour, depending on the size of your beets. Drain and place pot under cold running water. Keeping rinsing until beets are cool enough to be handled. At this point the skin will slip right now off. Peel skin off the beets, quarter and set aside.
Roasting beets: Once beets are washed and trimmed poke 2-3 times with a fork and wrap the full beet tightly in aluminum foil. Roast at 400ºF for 75-90 minutes – on the shorter end if your beets are smaller and on the longer end if your beets are larger! Carefully unwrap the beets and run cool water over them. The skin should easily peel off while you do this.

Nutrition