Roasted Beet Salad with Goat Cheese and Orange is sweet roasted beets with beet greens, goat cheese, and orange tossed in a white balsamic vinaigrette. It’s sweet, savory, and perfect for beet lovers!
I’m into colorful food…there’s no way around it. I’m that person that will spend an extra dollar or more just to purchase red and yellow bell peppers to make a dish more colorful. Yes they add flavor as well, but it’s the colors that I’m after. Eat a rainbow pretty much sums it up for me. That’s why I bought (3) bunches of beets for this Roasted Beet Salad with Goat Cheese and Orange when only one bunch would’ve done me just fine.
Color, color, and more color. 🙂
If purple beets weren’t so pretty, I’d steer clear of them completely. If you work with them at all you know what I mean — they leave a trail of purple stains everywhere they touch. They may be a pain, but they’re worth it in the end.
Maybe you’re not too fond of beets? I actually find that most people that aren’t generally haven’t tried any other color but purple. The other varieties are more mild to me, and I have to admit that golden beets are my all time favorite, but I don’t discriminate as you can tell by this salad. 🙂
This salad utilizes the beets and the greens. Beet greens are a bit bitter, but that’s what makes this salad perfect. Slightly bitter beet greens with sweet roasted beets and oranges, and savory goat cheese is one delicious combination. It’s all tossed in a honey orange vinaigrette and topped with crunchy pepitas for a salad that’s anything but run of the mill.
If you’re not into beet greens you can certainly substitute it with spinach, spring greens, or your favorite lettuce — it’s all good! And if you do use beet greens, they need to go through a good cleaning before you toss them in your salad as they’re pretty gritty.
As far as roasting beets, I simply scrub them a bit, trim the tops off, and wrap them in foil. Roast them at 350 for a good hour or until the tip of the knife is inserted into the beet easily, and they’re done. Let them cool slightly, then comes a nice trick — the skins come right off when you rub the beets with a paper towel. I like roasting the beets ahead of time and storing them in the fridge until I’m ready to use them so that salad making is a breeze. 🙂
This Roasted Beet Salad with Goat Cheese and Orange is a beet lover’s paradise. It’s sweet, savory, and completely delicious. And all that color is guaranteed to brighten your day!
- (1) bunch beets (about 3 medium beets)
- 2 ounces goat cheese, crumbled
- ½ medium orange, peel removed, sliced width-wise, and cut into triangles
- ¼ cup pepitas
- 2 tablespoons white balsamic vinegar
- 1 tablespoon fresh orange juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- Preheat the oven to 350 degrees. Remove the beet greens from the beets and set aside. Scrub the beets and wrap well in aluminum foil. Place on a rimmed baking sheet and roast in the oven for one hour or until the tip of a knife is inserted easily into the beets. Remove from the oven and cool slightly.
- When the beets are cool enough to handle, rub each one with a paper towel to remove the skins and slice on a cutting board.
- Wash the beet greens thoroughly to remove all of the grit. Blot dry with a towel and tear into pieces in a large bowl. Add the sliced beets (you will more than likely only need 1), the goat cheese, and orange.
- Place the vinegar, orange juice, honey, dijon, salt and pepper, to taste in a small bowl. While whisking, drizzle in the olive oil.
- Add enough dressing to coat the salad and toss to combine. Sprinkle with pepitas, serve, and enjoy!
If you like mutli-colored beets, you can buy one bunch with beet greens, buy a couple of bunches and scale this recipe to feed a crowd. I also find beets at my grocery store sold individually with no greens attached to make buying more colors even easier.
Recipe by Flavor the Moments.