Roasted Beet Salad with Goat Cheese and Orange
Roasted Beet Salad is sweet roasted beets, beet greens, creamy goat cheese, oranges and pepitas tossed in a flavorful white balsamic dressing!
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. The phrase “eat a rainbow” pretty much sums it up for me.
That’s why I bought (3) bunches of beets for this Roasted Beet Salad when only one bunch would’ve been just fine. 🙂
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 messy, 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 roasted beet salad recipe 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, juicy oranges, and savory goat cheese is one delicious combination.
It’s all tossed in a honey orange white balsamic dressing and it’s 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 is a beet lover’s paradise. It’s sweet, savory, and completely delicious. And all that color is guaranteed to brighten your day!
More beet recipes you’ll love!
Marinated roasted beets by Nom Nom Paleo
Roasted Beet Salad
For the salad:
- 1 bunch 1 bunch beets about 3 medium beets)
- 2 ounces goat cheese crumbled
- 1/2 medium orange peel removed, sliced width-wise, and cut into triangles
- 1/4 cup pepitas
For the dressing:
- 2 tablespoons white balsamic vinegar
- 1 tablespoon fresh orange juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Prepare the beets:
- 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.
Prepare the salad:
- 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.
Prepare the dressing:
- 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!
- Reserve the remaining beets for future salads!
- 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.