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Fresh Roasted Beet and Goat Cheese Salad Easy Recipe with Citrus Vinaigrette

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A fresh and vibrant salad featuring roasted beets, creamy goat cheese, and a bright citrus vinaigrette that balances earthy sweetness with tangy creaminess.

Ingredients

Scale
  • 4–5 medium fresh beets (red or golden)
  • 4 ounces (115 grams) goat cheese, crumbled
  • 5 cups (150 grams) mixed greens (baby spinach, arugula, or spring mix)
  • 1/2 cup (60 grams) toasted walnuts or pecans
  • 1/4 small red onion, thinly sliced (optional)
  • 1/4 cup (60 ml) fresh orange juice (about 1 medium orange)
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly to remove dirt. Trim off the greens and roots, leaving about an inch of stem to prevent bleeding.
  2. Wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-55 minutes, depending on size. Check doneness by piercing with a fork or skewer—it should slide in easily.
  3. Remove beets from the oven and let cool slightly. When cool enough to handle, unwrap and rub the skins off with your fingers or a paper towel. Slice beets into 1/4-inch (6 mm) thick rounds or wedges.
  4. Prepare the citrus vinaigrette: In a small bowl, whisk together the fresh orange juice, lemon juice, honey, and Dijon mustard until combined. Slowly drizzle in the olive oil while whisking vigorously until emulsified. Season with salt and black pepper to taste.
  5. Assemble the salad: In a large mixing bowl, combine the mixed greens, sliced beets, and sliced red onion if using. Add toasted nuts and crumbled goat cheese.
  6. Drizzle the citrus vinaigrette over the salad. Toss gently to coat everything evenly, being careful not to bruise the greens or break up the goat cheese too much.
  7. Serve immediately or chill for 10-15 minutes to let flavors meld.

Notes

Toast nuts for 5 minutes in a dry skillet over medium heat to enhance flavor and crunch. Peel beets while warm for easier skin removal. Use fresh-squeezed citrus juice for best flavor. Keep greens dry to avoid sogginess. Roasting beets a day ahead can save time.

Nutrition

Keywords: roasted beet salad, goat cheese salad, citrus vinaigrette, healthy salad, easy salad recipe, gluten-free salad, vegetarian salad

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