Beet and Orange/Tangerine Arugula Salad

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  • 1 Organic orange or 3 Organic Tangerines
  • 12 young beets
  • Extra-virgin olive oil
  • Salt
  • 2 oz of peppery arugula
  • 20 mint leaves
  • Goat cheese
  • 12 pistachios

Pistachio Puree

  • 1/2 C hulled pistachio
  • 2 C water
  • 1 Tbsp sugar
  • Salt to taste
  • Reserved orange juice

Poppy Seed Vinaigrette

  • 1 tsp shallot minced
  • 1 t coarse mustard
  • 1 teaspoon poppy seeds
  • Zest of 1/2 orange
  • 1/4 C champagne vinegar
  • 1/2 cup olive oil
  • salt, pepper to taste



  1. Zest the orange; reserve for the vinaigrette.
  2. Segment orange and reserve the membrane/core.
  3. Squeeze the juice from the core and reserve for the pistachio puree.
  4. Toss the unpeeled beets with olive oil, salt, and pepper.
  5. Place beets snugly in a roasting pan with the orange core.
  6. Cover the beets and roast at 375° F for 25 minutes.
  7. (they are ready when you can pierced them with the tip of a knife.)
  8. When cool, peel the beets.
  9. Leave some whole and cut others into varying shapes.
  10. Roughly chop pistachios.
  11. Reserve.

Pistachio Puree

  1. Place all ingredients in a saucepan and simmer over medium heat for one hour.
  2. Puree the pistachios in a blender, adding cooking liquid as necessary to achieve a smooth consistency.
  3. Reserve.

Poppy Seed Vinaigrette

  1. Macerate the shallots in the vinegar and let sit for 30 minutes.
  2. Add mustard, poppy seeds and orange zest.
  3. Whisk in oil.
  4. Season with salt and pepper


  1. Smear 1/2 tsp of the puree on each plate.
  2. Scatter the beets, orange, mint and arugula over the puree in a random fashion.
  3. Scatter goat cheese and pistachios over the salad.
  4. Drizzle the salad with the poppy seed vinaigrette.


Adapted From | Chef, Ed Kenny