Photo of Roasted Beet and Vegetable Salad by WW

Roasted Beet and Vegetable Salad

Points® value
Total Time
1 hr 15 min
15 min
1 hr



3 small, rinsed

Rainbow chard

1 bunch(es), leaves chopped, stems sliced, divided

Olive oil

6 tsp(s), divided

Table salt

1 tsp(s), to taste

Black pepper

1 tsp(s), to taste

Rainbow carrots

1 bunch(es), halved, cut into 7.5-cm (3-inch) pieces

Red onion

1 medium, cut into 5-cm (2-inch) wedges

Shelled pistachio nuts

¼ cup(s), chopped

Fennel seed

1 tbsp(s)


½ medium, juice and zest, divided


1 clove(s), large, grated

Dijon mustard

2 tsp(s)

Apple cider vinegar

1 tbsp(s)

Crumbled goat cheese

2 oz


  1. Preheat oven to 230°C (450°F). Wrap each beet in foil; on a sheet pan, roast 45 to 50 minutes. Let cool; re-move skin. Slice into 2.5-cm (1-inch) wedges.
  2. Drizzle chard stems with 2 ml (1⁄2 tsp) oil; season with salt and pepper. Set aside. On a sheet pan, drizzle carrot and onion with 5 ml (1 tsp) oil. Season; toss. Roast 20 minutes. Add stems; roast 5 to 6 minutes.
  3. In a nonstick pan over medium-high heat, warm 2 ml (1⁄2 tsp) oil. Add pistachios and fennel seeds; season; and toast, stirring occasion-ally, 2 to 3 minutes. Turn off heat; stir in orange zest. Transfer to a paper towel-lined plate.
  4. In pan over medium-high heat, warm 2 ml (1⁄2 tsp) oil. Add chard leaves and 5 ml (1 tsp) water. Season with salt and pepper; cook until slightly wilted and liquid has evaporated.
  5. In a bowl, whisk together orange juice, garlic, mustard, and vinegar. Season, then slowly whisk in 17 ml (31⁄2 tsp) oil.
  6. Toss chard with half of dressing, beets, vegetables, and cheese. Drizzle with remaining dressing. Garnish with pistachio crumble.
  7. SERVING SIZE: about 375 ml ( 1 1⁄2 cups) salad.