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Roasted beet salad on a plate with a fork

Roasted Beet Salad with Goat Cheese

You can't beat this Roasted Beet Salad! It's packed with tangy goat cheese, juicy oranges and is tossed in a flavorful blood orange dressing!

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For the blood orange dressing:

  • 3 tablespoons fresh blood orange juice
  • 1/2 tablespoon maple syrup
  • teaspoons dijon mustard
  • 6 tablespoons extra virgin olive oil
  • salt and pepper to taste

For the salad:

  • 5 ounces spring lettuce or your favorite
  • 2 medium roasted beets cut into 1/4" wedges; I used one red and one golden
  • 1 blood orange
  • 3 clementines or 1 medium navel orange
  • 1 green onion thinly sliced, both white and green parts
  • 1 cup thinly sliced fennel the fronds are wonderful in the salad too!
  • ½ cup crumbled goat cheese feta may be substituted
  • ½ cup toasted walnuts


Prepare the roasted beets.

  • See notes for the link to the recipe.
    2 medium roasted beets

Toast the walnuts.

  • Preheat the oven to 350 degrees. Place the walnuts on a rimmed baking sheet and toast for 8-10 minutes or until golden and fragrant. Cool completely.
    ½ cup toasted walnuts

Prepare the dressing.

  • Place the blood orange dressing, maple syrup, dijon mustard, olive oil, salt and pepper in a jar. Secure the lid and shake vigorously until emulsified and adjust the seasoning as necessary.
    3 tablespoons fresh blood orange juice, 1/2 tablespoon maple syrup, 1½ teaspoons dijon mustard, 6 tablespoons extra virgin olive oil, salt and pepper

Prepare the salad.

  • Slice the tops and bottoms off of the clementines and blood oranges, and working from the top to bottom, cut off the peels and as much of the white pith as possible. Once peeled, turn sideways and slice the oranges gently, then cut into quarters. Alternatively, you can segment the orange slices. Place in a bowl until ready to use.
    1 blood orange, 3 clementines
  • Place the greens in large bowl. Add the golden beets, oranges, green onions, fennel, and cheese, and toss with enough of the vinaigrette to coat. Toss the purple beets with a bit of the vinaigrette, and gently add to the salad just before serving to keep the entire salad from turning purple. Top with walnuts and serve!
    5 ounces spring lettuce, 1 green onion, 1 cup thinly sliced fennel, ½ cup crumbled goat cheese


  • Cook time above includes 1 hour for roasting the beets.  Beets may be roasted in advance and stored in the refrigerator until you're ready to make your salad.  See my post on roasted beets for more information.
  • For best results, assemble the salad immediately before serving.  I like to add the purple beets at the last minute to prevent the salad from turning purple!
  • Blood orange dressing may be made in advance.  Leftover dressing will keep in the refrigerator for up to 2 weeks.
  • For meal prep, assemble the salad in individual containers and add the walnuts and dressing just before serving.


Calories: 298kcal, Carbohydrates: 15g, Protein: 7g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Cholesterol: 9mg, Sodium: 144mg, Potassium: 435mg, Fiber: 4g, Sugar: 10g, Vitamin A: 2028IU, Vitamin C: 31mg, Calcium: 78mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!