Summer is slipping away from us, and all we want to do is enjoy light, refreshing meals with our loved ones as we savor the last few weeks of sunshine. We’re always loving citrus fruit, and this salad by Kelsey Nixon just hits the spot. A beet salad is the perfect accompaniment for the first of fall with its colorful pops of blood-red beets and bright oranges. This beet salad recipe is just what you need for the fall.

To start, trim the beets, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the beets in foil and bake until tender. When they’re cool enough to handle, peel and slice. For the dressing, combine orange juice and sugar in a small saucepan and simmer until the mixture is reduced to about 3 tablespoons, and then cool completely. Combine it with olive oil, the remaining orange juice, goat cheese, vinegar, heavy cream, and water, then sprinkle with salt and pepper. After trimming the oranges, mix together the arugula and onions in a large salad bowl, divide the salad among four plates, arrange the oranges and beets over each salad, and drizzle with the dressing. Top with pistachios and serve. Get the full recipe and instructions below.