Prep Time

20 Minutes

Cook Time

60 Minutes



The sweetness of the beets is a perfect foil for the tanginess of the clementines. Nestled into a bed of spicy arugula and sprinkled with goat cheese and pistachios, this salad is the perfect way to celebrate the flavors of fall. As a bonus, the ingredients are bursting with anti-inflammatory compounds.


  • 2 medium beets
  • 6 clementines, peeled and sectioned
  • 4 cups arugula
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon Dijon mustard
  • 4 teaspoons extra virgin olive oil
  • ½ teaspoon sea salt Ground pepper to taste
  • ¼ cup goat cheese, crumbled
  • ¼ cup pistachio nuts, shelled


  1. Preheat oven to 375° F.
  2. Scrub the beets well. Wrap in foil and place in a small baking dish. Bake until tender when pierced with a knife, about 1 hour. Cool for 15 minutes before unwrapping, then cool for an additional 10 minutes. Using a paper towel or a pair of disposable gloves (the beets will stain your skin!), rub off the beet skin and trim off the edges. Slice the beets into wedges.
  3. Whisk the vinegar, mustard, oil, and salt in a small bowl. Add the beets to the dressing, toss to coat, and set aside for 15 minutes.
  4. To assemble, arrange the arugula onto four plates. Top with clementine sections and beet wedges. Drizzle with remaining dressing. Sprinkle each salad with goat cheese and pistachios.