Roasted Beet, Orange and Goat Cheese Salad
Sweet roasted beets and juicy orange segments over arugula with creamy goat cheese, toasted walnuts and a citrus-honey vinaigrette.
This is the salad we make all winter, when beets and citrus are at their best and we crave something colorful. Roasting beets wrapped in foil concentrates their natural sweetness and makes the skins slip right off. Paired with bright orange segments and peppery arugula, they make a stunning plate.
Creamy goat cheese and crunchy walnuts round it out, and a simple vinaigrette made with orange juice and honey ties it all together. Roast the beets up to five days ahead, and the salad comes together in minutes.
Roasted Beet, Orange and Goat Cheese Salad
Ingredients
- 4 medium beets (red, golden or a mix), scrubbed
- 1 tablespoon olive oil (for roasting)
- 2 navel oranges
- 5 oz baby arugula or mixed greens
- 3 oz goat cheese, crumbled
- 1/3 cup walnuts, toasted
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine or sherry vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1/4 small red onion, thinly sliced
Method
- Heat the oven to 400°F. Rub the beets with 1 tablespoon oil, wrap each one in foil and place on a baking sheet.
- Roast for 45 to 60 minutes, until a knife slides easily into the center. Let cool until you can handle them, then rub off the skins with a paper towel.
- Cut the beets into wedges. If using red and golden beets, keep them separate so the colors do not bleed.
- Cut the peel and pith from the oranges. Slice between the membranes to release the segments over a bowl, saving the juice.
- Whisk 2 tablespoons of the reserved orange juice with the olive oil, vinegar, honey, Dijon, salt and pepper.
- Toss the arugula and red onion with half the dressing and arrange on a platter.
- Top with beets, orange segments, goat cheese and walnuts, and drizzle with the remaining dressing.
Kitchen notes
- Wear gloves or rub the beets with a paper towel to avoid pink-stained hands.
- Pre-cooked, vacuum-packed beets are a great shortcut on busy days.
- Swap goat cheese for feta or shaved Parmesan if you prefer.
Ways to vary it
For a heartier lunch, add a scoop of cooked farro or lentils under the greens, or top with sliced grilled chicken. Blood oranges and Cara Cara oranges are beautiful here in mid-winter when they come into season.
Keeping & reheating
Roasted beets keep for 5 days in the fridge. Store the dressing for up to 1 week. Assemble the salad just before serving.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
