Excerpted from Molly Gilbert’s Sheet Pan Suppers.
Some days I find myself accidentally eating cookies for lunch. When this happens, it feels good to have a bright, fresh salad for dinner. I love the combination of sweet roasted beets, juicy oranges, sharp onions, and tangy cheese. Pistachios add great color and crunch. It’s fun to switch things up and use golden beets and deeply red blood oranges, though easier-to-find red beets and navel oranges work just as well.
For a heartier vegetarian meal, serve this with a scoop of quinoa, cooked according to package directions, and a thickly sliced avocado half. If it’s a meaty meal you want, this salad would do nicely next to a few pieces of rotisserie chicken from the market.
Roasted Beet & Orange Salad with Pistachios and Feta
Print RecipeIngredients
- 3 pounds beets, trimmed, peeled, and cut into 1-inch chunks (see box)
- ¼ cup extra virgin olive oil, plus extra for drizzling
- ¼ cup freshly squeezed orange juice (about 1 small orange)
- ½ teaspoon kosher salt
- 1 medium shallot, cut in half lengthwise and thinly sliced
- 4 oranges, peel and white pith removed, sliced into ½-inch-thick half-moons
- ¼ cup shelled, salted pistachios
- 4 ounces (about 1 cup) crumbled feta cheese
- ¼ cup chopped fresh chives
- Freshly ground black pepper
Instructions
Preheat the oven to 425°F with a rack in the center position.
Toss the beets with the olive oil, orange juice, and salt on a sheet pan and spread them in an even layer.
Roast, shaking and rotating the pan halfway through cooking, until the beets have softened and are starting to brown at the edges, about 30 minutes.
Sprinkle the shallots over the beets and roast until the shallots are golden brown and the beets are fork-tender, an additional 15 minutes.
While the beets are still warm, transfer them to a bowl, add the oranges, pistachios, feta, and chives, and toss to combine. Drizzle the salad with a bit of extra olive oil, and top with a pinch of pepper.
Serve the salad warm or at room temperature, or chill in the refrigerator. It will keep, in an airtight container, for about 4 days.
About the Book:
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach.
The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method—roasting, baking, or broiling—three techniques that intensify flavors; in other words, food tastes better when cooked on a sheet pan (move over, slow cooker). But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals—Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; Roasted Pork Tenderloin with Squash, Apples, and Onions. Special occasion meals—Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; Asparagus and Black Cod in Parchment. Meatless meals—Israeli Couscous-Stuffed Peppers. Plus surprise extras, including in-a-snap party snacks—Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli; quick brunch dishes like Greens and Eggs and Ham, and Baked Apricot French Toast; and, of course, dessert—Stone Fruit Slab Pie, Halloween Candy S’mores.
Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.
Buy the Book
Amazon | B&N | Indiebound | Workman
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