How to Make a Colorful Roasted Beet and Orange Salad with Goat Cheese

Simple Summary

This vibrant Roasted Beet and Orange Salad combines earthy sweetness with bright citrus flavors, creating a refreshing and nutritious dish perfect for any season.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 medium-sized beets (about 1 pound)
• 2 large oranges
• 4 cups mixed salad greens
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon orange juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh chopped parsley

Instructions

1. Preheat the oven to 400°F (200°C).

2. Wash the beets and trim off any leaves. Wrap each beet individually in aluminum foil.

3. Place the wrapped beets on a baking sheet and roast for 50-60 minutes, or until tender when pierced with a fork.

4. Remove the beets from the oven and let them cool until they're comfortable to handle.

5. While the beets are cooling, prepare the oranges. Cut off the top and bottom of each orange, then use a sharp knife to remove the peel and white pith. Slice the oranges into rounds or segments.

6. Once the beets are cool enough to handle, remove the foil and use paper towels to rub off the skins. Slice the beets into wedges or rounds.

7. In a small bowl, whisk together the olive oil, orange juice, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.

8. In a large salad bowl, gently toss the mixed greens with half of the dressing.

9. Arrange the beet slices and orange segments on top of the greens.

10. Sprinkle the crumbled goat cheese and chopped walnuts over the salad.

11. Drizzle the remaining dressing over the top.

12. Garnish with fresh chopped parsley.

13. Serve immediately and enjoy your colorful Roasted Beet and Orange Salad!

Chef's Notes

• For a time-saving tip, you can roast the beets a day in advance and store them in the refrigerator.
• If you're not a fan of goat cheese, you can substitute it with feta or omit it for a dairy-free version.
• To make this salad vegan, simply omit the cheese or use a plant-based alternative.
• For added crunch, try toasting the walnuts in a dry pan for a few minutes before adding them to the salad.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed fresh.

Nutritional Info

Per serving (approximate):

• Calories: 250
• Protein: 6g
• Healthy Fats: 18g
• Carbohydrates: 20g
• Fiber: 5g
• Vitamin C: 70% of daily value
• Folate: 20% of daily value
• Potassium: 15% of daily value

This salad is rich in antioxidants, particularly from the beets and oranges. It's also a good source of heart-healthy fats from the olive oil and walnuts.

Serving Suggestions

• Serve this salad as a light lunch or as a starter for dinner.
• For a more substantial meal, add grilled chicken or salmon.
• Pair with a crisp white wine like Sauvignon Blanc or a light rosé.
• This salad is perfect for spring and summer gatherings or as a colorful addition to holiday meals.
• For an elegant presentation, arrange the components on individual plates rather than tossing together.