7cups (6 ounces; 170g)mixed greens lettuce(I use 50/50 blend spinach and spring mix leaves)
1large avocado
1teaspoonlemon juice
1/3cup (46g)lightly salted and roasted pistachios,coarsely chopped
3-4mandarin oranges,peeled and segmented
crumbled goat cheese(or feta), add to preference (we add ~1/3 cup (40g))
Roasted Beets
2-3(1 lb 4 oz; 560g)whole beets,trimmed, peeled, and cut into 1/2-3/4-inch cubes
1tablespoonolive oil
Fine sea salt & freshly cracked pepper
Dressing
1/4cup (57g) orange juicefreshly squeezed
2teaspoonsorange zest
1 and 1/2tablespoonshoney
1/2teaspoonDijon mustard
1/4teaspoonfine sea salt
1/4teaspoononion powder
1/3cup (70g)extra virgin olive oil
1/2tablespoonpoppy seeds
Instructions
Roast Beets
Preheat the oven to 400 degrees F. Line a large (15x21-inch) sheet pan with parchment paper and set aside. (See Note 1) Remove the tops and stems of the beets and peel with a vegetable peeler. Cut into 1/23/4 inch cubes (see photos in the post for tips). Add beet cubes to the prepared sheet pan. Drizzle on 1 tablespoon oil plus salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to coat the beets and spread in an even layer so beets have plenty of room and aren't overlapping. Bake for 15 minutes, remove and toss, and bake for 15 more minutes. If needed, toss again and bake for another 5-10 minutes or until crisp tender (a fork easily pierces through a beet). Remove from the oven and allow to cool to room temperature before adding to the salad. If desired, toss hot beets with 1-2 tablespoons of the dressing to help cool them down quicker and infuse them with more flavor.
Dressing
While beets are roasting, prepare the dressing. Combine all of the dressing ingredients in a jar with a lid. Close tightly and shake well until combined. Taste and adjust any flavors to personal preference.
Salad Assembly
Place the lettuce in a large bowl or on a platter. Peel and segment the oranges; add to salad. Remove the pit and peel of a ripe avocado. Chop into small pieces (or thin slices) and toss with lemon juice. Add to the lettuce.
Drizzle dressing to preference. (You may not want to use all the dressing; leftover dressing will stay good for up to a week in an airtight container in the fridge.) (See Note 2). Then sprinkle the chopped pistachios and crumbled feta or goat cheese over top.
Make ahead
If making this salad ahead of time, keep the lettuce, the dressing, and all the veggies and toppings separate. Toss together right before enjoying.
Video
Notes
Note 1:Beets: Beets can stain your hands, nails, cutting board, and pan. I recommend using a dark plastic cutting board, lining the pan with parchment, and if desired, handling beets with gloves on. (If you wash your hands often and quickly after handling beets, the color usually washes out well.)Note 2: Tossing the salad: Do not toss the salad with the dressing until ready to use. This salad doesn't store or sit well when dressed, and is best enjoyed right after being served.