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Roasted Romesco Beets with Pistachios and Citrus

Sweet, earthy beets go so well with the tangy, juicy qualities of winter citrus. Add pistachios and you’ve got a jewel-toned dish that’s perfect for a winter potluck fancy weeknight in.

Chef Tip: Roasting the beets individually in tinfoil makes sure you don’t lose those precious juices as they roast, and it’s a bit easier to clean up. You can do that part in advance, and then prep the salad easily when you’re ready to serve.


  • 8-10 beets, red and orange

  • Olive oil

  • Salt

  • Haven's Kitchen Red Pepper Romesco Sauce

  • 1 tsp ACV

  • 1 tbsp honey

  • 4 tbsp of Olive oil

  • 1 head of Radicchio

  • 2-3 oranges

  • 1/2 cup Green olives (crushed)

  • 1/4 cup Pistachios, toasted and roughly chopped

  • Salt to taste


Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Gluten-free. Vegan,…

This recipe is also great with our Golden Turmeric Tahini sauce.

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Nutrition (per serving)

  • Calories = 320

  • Total fat = 19g

  • Total carbohydrates = 36g

  • Fiber = 9g

  • Protein = 5g

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