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Roasted Beet Salad with Orange, Goat Cheese and Pistachio Kernels - FoodEverest.com


Red beet (sliced) – 80 g

Goat cheese (sliced) – 50 g

Orange (pulp) – 25 g

Arugula (Rocket) – 16 g

Peanut oil – 10 g (2 teaspoons)

Soy sauce – 10 g (2 teaspoons)

Pistachio kernels – 10 g (2 teaspoons)

Garlic (crushed) – 4 g (1 clove)

Laurel leaves (crushed) – 1 g (a pinch)

Black pepper (crushed) – 1 g (a pinch)


  1. Wash the beets thoroughly using a soft scrub brush, cut into slices then rub them with minced garlic, soy sauce, peanut oil, crushed bay leaves and pepper. Roast in a preheated oven at 180-200 ⁰C for 30-35 min.
  2. Wash the oranges, peel them completely firstly removing the main skin, then cutting off remaining white skins and keep only the pulp.
  3. Combine all the ingredients in a serving plate and spice up with a dressing.

We recommend the orange and sage dressing!

Nutrition facts, per serving  
Calories (kcal) 397
Protein (g) 16.2
Fat (g) 30
Saturated fatty acids (g) 18
Carbohydrates (g) 18.2
Sugars (g) 10.2
Dietary fiber (g) 3.7
Sodium (mg) 629
Cholesterol (mg) 39

Calculated With: caloriesfinder.com