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Roasted Beet Salad with Goat Cheese and Citrus

Annahita Carter
A roasted beet salad with goat cheese and citrus looks impressive on a spring table, but it relies on simple supermarket ingredients and relaxed prep.
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Prep Time 25 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Course Salad, Side Dish
Servings 4 servings
Calories 320 kcal

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • Small skillet
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Whisk or jar with lid

Ingredients
  

For the roasted beets

  • 3 medium beets about 450 g / 1 lb, any color; scrubbed
  • 1 tbsp olive oil
  • 1/4 tsp fine sea salt plus more to taste

For the citrus and greens

  • 2 medium navel oranges peeled and segmented, juices reserved
  • 2 big handfuls arugula about 60 g / 2 oz; or other tender greens

For the goat cheese and crunch

  • 75 g soft goat cheese crumbled
  • 40 g shelled pistachios roughly chopped

For the orange vinaigrette

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh orange juice use what you squeezed from segmenting
  • 1 tbsp apple cider vinegar
  • 1 tsp smooth Dijon mustard
  • 1 tsp honey
  • 1 small clove garlic very finely minced or grated
  • 1/4 tsp fine sea salt
  • freshly ground black pepper to taste

Instructions
 

  • Roast the beets. Preheat the oven to 400°F (200°C). Trim beet tops and roots if needed, then scrub well. Wrap each beet in a small piece of foil with a light drizzle of the 1 tablespoon olive oil and a pinch of salt, and place on a baking sheet. Roast for 45–60 minutes, depending on size, until a knife slides in with little resistance.
  • Cool and peel. Transfer the wrapped beets to a plate and cool until comfortable to handle, 15–20 minutes. Unwrap over the plate to catch juices. Rub off skins with a paper towel or clean dish towel. Cut into bite-size wedges or 1.5 cm (1/2-inch) cubes and let cool to slightly warm or room temperature.
  • Segment the oranges. Slice off the top and bottom of each orange, then remove peel and pith. Hold the orange over a bowl to catch juices and cut between membranes to release segments. Squeeze the remaining membrane to extract extra juice for the vinaigrette.
  • Toast the pistachios. Heat a small dry skillet over medium. Add chopped pistachios and toast, stirring or shaking often, 3–5 minutes until fragrant and lightly darkened. Transfer to a plate to cool.
  • Make the orange vinaigrette. In a small jar or bowl, combine 3 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, garlic, salt, and several grinds of black pepper. Whisk until emulsified (or shake in a jar). Taste and adjust.
  • Dress the beets separately. Toss cut beets with 2–3 tablespoons vinaigrette in a medium bowl. Let sit 5–10 minutes to absorb flavor.
  • Prepare the greens and goat cheese. Place arugula in a large bowl. Crumble goat cheese into small pieces (let it sit at room temperature 10–15 minutes first if very firm).
  • Toss the greens lightly. Drizzle 2–3 tablespoons vinaigrette over the arugula and toss gently until lightly coated.
  • Assemble the salad. Spread dressed arugula on a serving platter. Arrange marinated beets over the greens and tuck in orange segments. Scatter goat cheese and toasted pistachios on top and spoon a little more vinaigrette over everything.
  • Final seasoning and serve. Finish with black pepper and a light sprinkle of salt, especially on the citrus and greens. Serve right away, or hold at cool room temperature up to 30 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 8gFat: 24gSaturated Fat: 6gCholesterol: 20mgSodium: 430mgPotassium: 650mgFiber: 6gSugar: 14gVitamin A: 900IUVitamin C: 55mgCalcium: 110mgIron: 2.4mg
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