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Roasted Beet and Citrus Salad with Goat Cheese

Chef Megan
Roasted Beet and Citrus Salad with Goat Cheese and Roasted Walnut Vinaigrette
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Total Time 1 hour
Course Appetizer, Salad, vegetarian
Cuisine American
Servings 2

Equipment

  • oven

Ingredients
  

  • 2-3 fresh beets, washed and trimmed 
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1/8 tsp sea salt
  • Fresh cracked pepper to taste 
  • 2 tbsp roasted walnut oil
  • 1 orange, peeled and sliced into thin round wheels
  • 1 grapefruit, peeled and sliced into thin round wheels
  • 1 blood orange, peeled and sliced into thin round wheels
  • 1/2 cup crumbled goat cheese 
  • 1/4 cup toasted walnuts

Instructions
 

  • Preheat oven to 400◦. 
  • Rinse and trim beets.  Place beets in the center of a piece of aluminum foil.  Drizzle beets with 1-2 tablespoons extra virgin olive oil.  Fold foil to seal in beets and place on a baking sheet and roast for 45minutes.  Remove beets from the oven and let cool.  Peel off the skin from beets when cool enough to handle. Thinly slice beets into thin, round wheels. 
  • In a small bowl, combine1 tablespoon white balsamic vinegar, sea salt, fresh cracked pepper, and whisk in 2 tablespoons roasted walnut oil until combined. 
  • Arrange sliced roasted beets and sliced citrus wheels on a serving plate. Drizzle vinaigrette over sliced beets and citrus.  Top salad with crumbled goat cheese and toasted walnuts to serve.  
  • Tip:  Zesting the orange before peeling would add a great pop to your salad!
Keyword Produce for Better Health, roasted beet and citrus, roasted beet salad
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