This Roasted Beet Salad recipe with Goat Cheese and Orange Vinaigrette is the perfect harvest salad, with fresh greens, roasted beets, nuts and seeds, and an easy dressing made with fresh oranges!
The fall season is the best time for fresh, flavourful foods at the farmer’s market and this Roasted Beet Salad with Goat Cheese and Orange Vinaigrette is exactly that – fresh and oh so flavourful!! It’s the perfect healthy combination of bitter greens, crunchy nuts and seeds, creamy goat cheese, and sweet roasted beets.
The salad is tossed with a delicious twist of citrus, making it incredibly refreshing. Roasting beets is easy! They roast in the oven, which does take a bit of time, but it’s all hands off time! Once the beets have been roasted, you can prepare the salad and the dressing in less than 15 minutes which is perfect for a quick, healthy meal. Pair it with a grilled chicken breast or some hearty whole grain bread and it’s a great lunch or dinner!
You will need these kitchen items to make this beet salad recipe (affiliate links):
- a baking dish
- a large bowl
- a vegetable peeler
- a knife
- measuring cups and spoons
- cutting board
- salad dressing shaker or a mason jar
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You’ll need these ingredients to make this salad:
- mixed greens of your choice, (baby kale, arugula and spinach are a good combination)
- olive oil
- goat cheese, low fat
- pumpkin seeds, raw
- green onions, optional
- balsamic vinegar
- orange juice, fresh
- dijon mustard
Time needed: 1 hour
Follow these steps for how to roast beets for salad and combine the rest of the salad.
- How to roast beets for the salad.
Preheat oven to 375. Wash beets and cut off stems. Toss with olive oil and salt. Place in a parchment lined baking dish. Bake the beets for approximately 45-50 minutes. Let cool for 5-10 minutes.
- Measure greens.
Place greens in a bowl.
- Prepare remaining ingredients.
Grate the carrots, cut green onions, measure out the pumpkin seeds, goat cheese, and pecans.
- Peel the beets.
Peel the skin off the beets with a vegetable peeler and cut into bite size pieces.
- Combine salad.
Place the beets, carrots, pumpkin seeds, goat cheese, pecans and green onions on the greens. Then set bowl aside.
- Orange Vinaigrette.
Mix the honey, balsamic vinegar, fresh juice from 2 oranges, olive oil and dijon mustard in a mason jar. Add in salt and pepper. Shake well until combined. The mustard in the dressing not only adds flavour but also acts as an emulsifier (prevents the oil and vinegar from separating).
- Drizzle and toss.
Drizzle the dressing over the salad and toss gently.
Can this salad be made ahead of time?
It is best served immediately but you can prepare all the components and store in the fridge a day in advance. Combine together before serving.
Do I have to peel the beets before roasting them?
Absolutely not! Just scrub the beets with cool water to remove any dirt or debris. You don’t even need to dry them off. After the beets have roasted, the skin should slide off very easily. If it doesn’t, the beets may need to roast a bit longer.
We hope you enjoy this roasted beet salad! What are your favourite harvest foods? Let us know in the comments below!
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For the salad:
- 8-10 cups organic mixed greens of your choice I like a combination of arugula, baby kale, spinach and whatever other organic greens I have on hand
- 4 medium beets, washed
- 2 tsp olive oil for roasting the beets
- A pinch or two of salt
- 2 large carrots, shaved into ribbons or grated
- 1/2 cup crumbled low-fat goat cheese
- 1/3 cup raw pumpkin seeds
- 1/3 cup chopped pecans
- 1/4 cup chopped green onion (optional)
- Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a small baking dish with parchment paper. Wash the beets and cut off the stems. Place them in the parchment-lined baking dish and toss them in 2 tsp olive oil and a pinch of salt.
- There’s no need to peel the beets at this time. Once they’ve roasted they’ll be very easy to peel. Keeping the peel on while they cook also helps prevent them from bleeding and making a huge mess.
- Roast the beets at 375 degrees Fahrenheit for 45-50 minutes. After 45-50 minutes, remove the beets from the oven and let them cool in the pan for about 5-10 minutes. They’ll still be very warm after this time, but you’ll be able to handle them without burning yourself.
- While you’re waiting for the beets to cool, measure the greens into a large bowl.
- Grate or slice the carrots into ribbons using your vegetable peeler, chop the green onions (is using), and measure out the goat cheese, pecans and pumpkin seeds.
- Remove the skin from the beets using a vegetable peeler, and chop the beets into bite-sized chunks.
- Sprinkle the carrots over the salad greens, then add the beets, the goat cheese, pecans, pumpkin seeds, and green onions (if using). Set the salad aside while you prepare the dressing.
- To a medium mason jar, add the honey, olive oil, balsamic vinegar, Dijon mustard, and the juice of 2 oranges.
- Add a pinch or two each of salt and pepper. Close the lid of the jar tightly and shake until all the ingredients are combined. The mustard in the dressing not only adds flavour but also acts as an emulsifier (prevents the oil and vinegar from separating).
- Drizzle the dressing over the salad (to your taste), toss gently and serve!
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.