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Roasted Beet Salad & Grilled Citrus Chicken (with pistachios & goat cheese)

How do you keep it fresh?!

I love getting inspiration for new salad and dinner ideas from some of my favorite cooks like Cookie and Kate.

This particular salad tasted like something I would get at a fancy restaurant. Minus the price tag.

I substituted radishes for carrots, and I actually enjoyed the goat cheese! I bought mine from Trader Joe's. PLUS I explored a local Farmer's Market here in Palm Springs and bought my beets and arugula there. I marinated and grilled chicken breast to couple this salad. Check out this Orange Ginger Citrus Marinated Chicken recipe from Andie Mitchell.


  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)

  • 1 tablespoon extra-virgin olive oil

  • ¼ teaspoon fine salt, to taste

  • 5 cups arugula (I also used mixed greens)

  • 4 ounces goat cheese, crumbled (optional!)

  • ⅓ cup shelled roasted pistachios or any other seed/nut that you enjoy

  • 4-5 carrots, depending on size or 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)

  • ⅓ cup chopped green onion (I used fresh chives)


  • ¼ cup extra-virgin olive oil

  • 2 tablespoons sherry vinegar or red wine vinegar

  • 1 tablespoon honey

  • 1 tablespoon Dijon mustard

  • ¼ teaspoon fine sea salt

  • Freshly ground black pepper, to taste

Find the full recipe and blog here

Let me know how it turns out and happy eating!


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