Beet and Blood Orange Salad with Citrus Vinaigrette, Mint, and Pistachios

Bright citrus, earthy beets, and fresh herbs make a clean, satisfying salad that feels right at home in any season. It is crisp and juicy, with a little crunch and a gentle sweetness. The vinaigrette brings it together with a balanced mix of citrus, vinegar, and good olive oil.

This salad works well when you want something fresh and colorful on the table without a long cooking session. It fits beside a simple roast chicken, a pan of seared salmon, or a bowl of lentils. It also stands on its own for lunch when you want real flavor and steady energy.

The key is contrast. Beets bring an earthy base and a natural sweetness. Blood oranges add bright acidity, along with a berry-like note that you do not get from regular oranges. Toasted pistachios add a clean crunch and a little richness. Fresh mint cools the edges and makes every bite feel new.

You can use raw or roasted beets. Raw beets, shaved thin, stay crisp and light. Roasted beets turn silky, with deeper flavor and a little more sweetness. Both options work, so choose based on your time and tools. If you want dinner on the table fast, reach for pre-cooked beets or shave raw beets on a mandoline. If you have a spare hour, roast the beets while you prep the rest.

Blood oranges are ideal when they are in season, generally winter into early spring. Outside of that window, Cara Cara or navel oranges will still deliver bright flavor and a good balance of sweet and tart. If you want extra color, add a few pink grapefruit segments. The vinaigrette welcomes all of them.

The dressing is simple. Fresh orange juice, a splash of vinegar, a small spoon of Dijon, and olive oil. The orange juice softens the vinegar and the mustard helps the dressing cling to the beets and greens. A small drizzle of honey rounds out any sharp edges without making the salad sweet.

This salad holds up well. The beets and citrus can be prepped ahead, the nuts can be toasted and kept in a jar, and the mint can be washed and dried. Dress lightly just before serving, and the textures stay bright. Leftovers make an easy lunch, and the flavors stay steady for a day or two in the fridge.

If you are cooking for a group, scale it without stress. Beets and oranges are easy to multiply, and the vinaigrette is forgiving. Taste as you go, salt just to the point where the citrus tastes more alive, and you will be in a good place.

What makes this salad work

This salad succeeds because each component fills a role. Beets anchor the plate, citrus lifts it, herbs refresh it, and nuts give it structure.

Beets are naturally sweet and contain pigments that give them deep color. That sweetness benefits from acid, so the oranges and vinegar are not just for brightness, they balance the roots.

Citrus is more than flavor. The aroma of a freshly peeled blood orange sets the tone for the dish. The segments contribute juice that mixes with the dressing as you toss, which helps coat everything evenly.

Herbs should be treated as a main ingredient here, not a garnish. Mint wakes up both the beets and the oranges. If mint is not available, a mix of parsley and a few leaves of basil can stand in. Keep the herbs tender, and tear them by hand to avoid bruising.

Nuts provide crunch and a delicate roasted note. Pistachios fit the citrus and mint, and their color echoes the greens. Almonds or hazelnuts will also work if that is what you have. Always toast nuts for a few minutes to heighten their flavor, then cool before adding to the salad.

Choosing and prepping beets

Look for firm beets with smooth skin and good weight for their size. Small to medium roots are ideal because they are tender. Golden, Chioggia, and red beets each bring a slightly different flavor and look. A mix is welcome.

For raw beets, scrub well, peel, and slice thin. A mandoline or the slicing side of a box grater does the job. Thin slices soak up dressing and stay crisp.

For roasted beets, heat the oven to 400°F, 200°C. Trim the tops to one inch, scrub, and wrap each beet in foil or place them all in a covered baking dish with a splash of water. Roast until a knife slips in with little resistance. Cool just enough to handle, then rub off the skins with a paper towel. Slice or wedge once cool.

If you are using pre-cooked beets, rinse and pat them dry. Excess liquid can dilute the dressing.

Working with blood oranges

Pick oranges that feel heavy for their size and have tight, glossy skin. The color of the rind can vary and does not always predict the color inside. The flavor you want is tart-sweet with a hint of berry.

To segment, trim the top and bottom to make stable flat ends. Stand the orange upright and cut the peel away in strips, following the curve and removing the bitter white pith. Hold the peeled orange over a bowl and cut between the membranes to free neat segments. Squeeze the leftover membranes into the bowl to capture the juice for the vinaigrette. If you prefer to slice instead of segment, peel and cut crosswise into thin rounds. Either method works.

Texture and garnish

Mint brings a cool finish. Wash and dry the leaves thoroughly so they do not water down the dressing. Tear just before serving to keep the oils fresh and aromatic.

Pistachios should be toasted lightly in a dry skillet over medium heat until fragrant. Keep them moving so they do not scorch. Cool, then chop coarsely. The goal is uneven pieces, some larger and some small enough to season each bite.

A small amount of flaky salt at the end helps pull everything into focus. Olive oil drizzled at the last moment can add a soft sheen and a richer mouthfeel.

Make-ahead and storage

You can roast beets up to three days ahead. Store them sliced in a covered container. Segment oranges one day ahead and keep them in their juice. The vinaigrette keeps well for three to four days in a jar in the refrigerator. Shake before using.

Toss only what you plan to serve. Dressed greens wilt in the fridge. If you expect leftovers, dress the beets and citrus lightly, then add greens and herbs to individual plates and drizzle more vinaigrette at the table.

Ingredient swaps and additions

If blood oranges are out of season, use Cara Cara or navel oranges. A few grapefruit segments add a pleasant bitter note. For a winter mix, add thin slices of fennel bulb for an anise scent and extra crunch. For a more substantial meal, fold in cooked farro or quinoa. Soft goat cheese or crumbled feta adds creaminess, though the salad is balanced without it.

For the greens, arugula brings pepper and brightness. Tender kale leaves, sliced thin and massaged with a touch of oil and salt, also work. Spinach is delicate and will wilt more quickly after dressing, so toss just before serving.

If pistachios are not available, try almonds, hazelnuts, or pumpkin seeds. Keep the total quantity about the same, and toast them lightly to bring out flavor.

Recipe

Required equipment

Large cutting board
Chef’s knife and paring knife
Mandoline or box grater for shaving beets, optional but helpful
Citrus juicer, or use your hands
Small dry skillet for toasting nuts
Large mixing bowl
Small jar with lid or whisk and bowl for vinaigrette
Tongs or salad spoon for tossing
Platter or salad bowl for serving

Prep and cook time

Active prep time: 25 minutes
Optional beet roasting time: 45 to 60 minutes, mostly hands off
Total time with raw or pre-cooked beets: about 25 minutes
Total time with roasted beets: about 1 hour 15 minutes

Yield

Serves 4 as a side, 2 to 3 as a light main

Ingredients

Salad

• 1 pound beets, raw or cooked, thinly shaved or sliced into half-moons (about 450 g)
• 3 medium blood oranges, segmented or thinly sliced (about 1 pound, 450 g fruit before trimming)
• 4 cups tender greens, such as arugula or baby mixed greens (about 4 ounces, 115 g)
• 1 loosely packed cup fresh mint leaves, torn (about 1 ounce, 30 g)
• 1 third cup shelled pistachios, toasted and coarsely chopped (about 1.4 ounces, 40 g)
• Flaky salt, to finish, optional

Citrus vinaigrette

• 3 tablespoons extra virgin olive oil (45 ml)
• 2 tablespoons fresh orange juice, use what you squeezed from the segmented oranges (30 ml)
• 1 tablespoon white wine vinegar or champagne vinegar (15 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1 teaspoon honey or maple syrup, optional for balance (7 g)
• 1 small garlic clove, finely grated, optional
• 1⁄2 teaspoon fine sea salt, or to taste (3 g)
• 1⁄4 teaspoon freshly ground black pepper (1 g)

Preparation instructions

1. Toast the pistachios. Place the nuts in a small dry skillet over medium heat. Shake the pan often until fragrant and lightly colored, about 3 to 5 minutes. Transfer to a plate to cool, then chop coarsely.
2. Prep the beets.
   • For raw beets, scrub, peel, and shave thinly on a mandoline, or slice as thinly as you can with a knife.
   • For roasted beets, heat the oven to 400°F, 200°C. Trim the tops to one inch, scrub, and wrap each beet in foil or place in a covered baking dish with a splash of water. Roast until tender, 45 to 60 minutes depending on size. Cool until easy to handle, rub off the skins with a paper towel, then slice into half-moons or wedges. Cool fully before assembling the salad.
3. Segment the oranges. Trim the ends, remove the peel and pith, then cut the segments free over a bowl to catch the juice. If slicing instead, peel and cut into thin rounds. Reserve 2 tablespoons of the collected juice for the vinaigrette.
4. Make the vinaigrette. In a small jar or bowl, combine olive oil, orange juice, vinegar, mustard, honey, garlic if using, salt, and pepper. Shake or whisk until emulsified. Taste and adjust with a pinch more salt or a few drops of vinegar until bright and balanced.
5. Assemble the salad. Place the beets and half of the oranges in a large bowl. Add half of the vinaigrette and toss gently to coat. Add the greens and most of the mint, then drizzle in more vinaigrette and toss again just until the leaves are glossy and supple, not soggy.
6. Finish and serve. Transfer to a wide platter or shallow bowl. Tuck in the remaining orange segments, scatter the pistachios, and top with the remaining mint. Sprinkle with a small pinch of flaky salt if you like. Serve right away.

Notes for success

• Dress in stages. Coating the beets first helps them absorb flavor without overdressing the greens.
• Keep textures distinct. Cool roasted beets before slicing, and pat orange segments dry if they are very juicy.
• Taste your citrus. If your oranges are very sweet, hold back the honey. If your oranges are very tart, a small extra drizzle of olive oil may help balance the acidity.

Nutritional information (estimated per serving, 4 servings)

Calories: about 240
Total fat: about 14.5 g
Saturated fat: about 1.3 g
Carbohydrates: about 25 g
Dietary fiber: about 5.8 g
Total sugars: about 15 g
Protein: about 4.5 g
Sodium: about 300 mg
Potassium: about 600 mg

Values will vary based on beet size, citrus variety, and salt level.

Frequently asked questions

Can I use store-bought cooked beets?

Yes. Rinse, pat dry, and slice. They save time and hold up well in the dressing. If they are packed in liquid, blot them so the salad does not water down.

What greens work best?

Arugula is my first choice because it has gentle pepper notes that match the citrus. Baby mixed greens are mild and let the beets lead. Tender kale sliced thin works if you want more structure.

What if I cannot find blood oranges?

Use Cara Cara or navel oranges, and add a few pink grapefruit segments if you want a similar color range. The vinaigrette ratio stays the same.

Can I make it nut free?

Yes. Toasted pumpkin seeds or sunflower seeds bring the same crunch with a nut-free profile. Use the same volume.

How long will it keep?

Undressed components keep well for up to three days in the refrigerator. Once dressed, eat within a day for the best texture.

Practical serving ideas

Serve this alongside grilled or roasted fish, simple roast chicken, or a bowl of cooked farro. For a plant-forward plate, add a scoop of warm lentils seasoned with olive oil, lemon, and salt. The salad sets a fresh tone either way and brings color to the table.

Final tasting notes

This salad should taste clean and bright. The first bite should give you citrus and mint, then roasted or raw beet sweetness, then the crunch of pistachio. If it feels flat, add a small pinch of salt and a few drops of vinegar. If it feels sharp, add a spoon of orange juice or a drizzle of olive oil. Flavor lives in that balance, and once you find it, the rest of the plate falls into place.