Roasted Beet, Orange, and Goat Cheese Salad

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper
• 4 cups mixed greens
• 2 oranges, peeled and segmented
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons balsamic vinaigrette

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
3. 3 Roast beets for 30 minutes or until tender.
4. 4 In a large bowl, combine mixed greens, orange segments, roasted beets, goat cheese, and walnuts.
5. 5 Drizzle with balsamic vinaigrette and remaining olive oil.
6. 6 Toss gently to combine and serve immediately.

Equipment

• baking sheet
• tossing bowl

Variations

• Add a handful of pomegranate seeds for a festive touch.
• Substitute feta cheese for a tangier flavor.

Substitutions

• If goat cheese isn't your thing, try feta or blue cheese.
• Use olive oil and lemon juice for a simple homemade vinaigrette.

Pairings

• Grilled chicken
• Warm quinoa
• A glass of crisp white wine

Nutrition

Tips

• For an extra citrus kick, sprinkle with a bit of orange zest.
• Warm beets can turn greens soggy, so add them last if serving later.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with vinaigrette just before serving.

Freezing: Does not freeze well due to the texture of the beets and greens.

Serving Suggestions

• Pairs wonderfully with a crusty baguette and a light vinaigrette dressing on the side.
• Great alongside grilled chicken or fish for a complete meal.

FAQ