If winter salads have a reputation for being meh, this one is here to crush that narrative. Roasted beets are candy sweet, roasted radishes taste mellow and surprisingly lush, and the blood oranges bring that electric citrus pop that makes everything feel awake again. Layered with crisp Belgian endive, crunchy pistachios, and a glossy tarragon vinaigrette that smells like a French bistro, this salad hits every note: sweet, bitter, bright, herbal, and deeply satisfying.

This is also a masterclass in contrast and temperature play. Warm roasted vegetables meeting cool citrus, crisp leaves catching a slightly sweet, tangy dressing, nuts adding texture without heaviness — it’s restaurant logic applied at home without any preciousness. Serve it as a bold starter for a dinner party, a show-off lunch when you want something beautiful but grounding, or alongside a simple roast chicken or fish.

FAQ
Do radishes really taste good roasted?
Yes! And this is where the radishes truly shine. Roasting tames their sharp bite and brings out a gentle sweetness and tender texture, closer to a mild turnip but lighter and fresher.
Can I roast the beets ahead of time?
Absolutely. You can roast the beets up to 3 days in advance and store them tightly covered in the fridge. Bring them closer to room temperature before assembling the salad for best flavor.
What can I substitute for blood oranges?
Cara cara oranges, navel oranges, or even pink grapefruit work beautifully. You’re looking for juicy sweetness with a little brightness to balance the earthy beets.
Is there a substitute for Belgian endive?
Endive adds bitterness and crunch, but you could swap in radicchio, little gem, or shaved fennel for a different (but still delicious) vibe.
Can I make the tarragon vinaigrette ahead?
Yes. The vinaigrette keeps well in the fridge for up to 5 days. Let it come to room temperature and shake or whisk before using, as the olive oil will naturally firm up when cold.
What proteins pair well with this salad?
Roast chicken, seared salmon, grilled halloumi, or a soft-boiled egg all pair beautifully if you want to make it more substantial.