Beet and Goat Cheese Salad

5 from 12 votes

Beet and Goat Cheese Salad combines roasted beets, creamy goat cheese, avocado, roasted pistachios, and tangy citrus, all tossed in an orange-honey vinaigrette—fresh and flavorful!

Prep Time30

Total Time30

Course: Lunch, Salad

Cuisine: American

Keyword: Roasted Beet and Goat Cheese Salad

Servings: as a side

Author: Chelsea Lords

Cost: $11.88

Equipment

Large sheet pan 15 x 21-inch
Parchment paper
Vegetable peeler
Jar or other sealable container

Ingredients

Salad

7 cups and 6 ounces mixed greens lettuce I use 50/50 blend spinach and spring mix leaves
1 large avocado
1 teaspoon lemon juice
1/3 cup lightly salted roasted pistachios coarsely chopped
3 to 4 mandarin oranges peeled and segmented
crumbled goat cheese or feta, add to preference (I add 1/3 cup)

Roasted Beets

2 to 3 whole beets 1 pound and 4 ounces total
1 tablespoon olive oil
Salt and pepper

Dressing

1/4 cup orange juice freshly squeezed
2 teaspoons orange zest
1-1/2 tablespoons honey
1/2 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon onion powder
1/3 cup olive oil
1/2 tablespoon poppy seeds

US - Metric

Instructions

Roast Beets

Preheat oven to 400℉. Line a large 15x21-inch sheet pan with parchment paper and set aside (see note 1). Remove the tops and stems of beets and peel with a vegetable peeler. Cut into 1/2- to 3/4-inch cubes (see photos in the post for tips). Add beet cubes to the prepared sheet pan. Drizzle 1 tablespoon oil plus salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to coat the beets and spread in an even layer so beets aren’t overlapping.
Bake 15 minutes, remove and toss, and bake 15 more minutes. If needed, toss again and bake for another 5–10 minutes or until a fork easily pierces through a beet. Remove from oven and allow to cool to room temperature before adding to the salad. If desired, toss hot beets with 1 to 2 tablespoons of the dressing to help cool them down quicker and infuse them with more flavor.

Dressing

While beets are roasting, prepare the dressing. Combine all dressing ingredients in a jar with a lid. Close tightly and shake well until combined. Taste and adjust any flavors to personal preference.

Salad Assembly

Place lettuce in a large bowl or on a platter. Peel and segment oranges and add to salad. Remove the pit and peel of a ripe avocado. Chop into small pieces (or thin slices) and toss with lemon juice. Add to lettuce.
Drizzle dressing to preference. (You may not want to use all the dressing; leftover dressing will stay good for up to a week in an airtight container in the fridge; see note 2). Then sprinkle with chopped pistachios and crumbled feta or goat cheese.

Video

Notes

Note 1: Beets can stain your hands, nails, cutting board, and pan. I recommend using a dark plastic cutting board, lining the pan with parchment, and if desired, handling beets with gloves. (If you wash your hands often and quickly after handling beets, the color usually washes out well.)

Note 2: Do not toss the salad with the dressing until ready to use. This salad doesn’t store or sit well when dressed, and is best enjoyed right after being served.

Storage: If making this salad ahead of time, keep the lettuce, dressing, and all the veggies and toppings separate. Toss together right before enjoying.

Nutrition