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Roasted Beet and Orange Salad with Goat Cheese and Pistachios

This roasted dish pairs beet with orange, goat cheese and pistachios. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
47 g Carbohydrates
44 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 213g beet 94 kcal
  • 154g orange 72 kcal
  • 60g goat cheese 218 kcal
  • 21g pistachios 122 kcal
  • 15g olive oil 133 kcal
  • 9g lemon juice 3 kcal
  • 4g fresh mint 1 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. beet
    Heat oven to 400 F (205 C). Wrap beet in foil and roast 45-60 minutes until a knife slides in easily; cool, peel, and slice.
  2. olive oillemon juicesaltblack pepper
    Whisk olive oil, lemon juice, a pinch of salt, and black pepper to make a simple dressing.
  3. orangelemon juice
    Peel orange and slice into rounds, catching any juices; add juices to the dressing if desired.
  4. beetorange
    Arrange beet slices and orange on a plate. Drizzle with dressing.
  5. goat cheesepistachiosfresh mint
    Top with goat cheese, pistachios, and fresh mint. Serve as a substantial salad plate.

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