Roasted Beet, Orange, & Goat Cheese Salad

By • September 22, 2011 0 Comments

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Author Notes: This recipe is inspired by one of my favorite happy hour spots, Fraiche, in Santa Monica, California. I always order their beet salad, and this is my version. It's a feast for the eyes and for the stomach and is a beautiful first course or side dish. Leftovers make a great healthy lunch the next day.Kitchen Sink Diaries


Serves 6

Salad Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon fresh-squeezed orange juice
  • 1 teaspoon Dijon mustard
  • salt, to taste


  • 2 bunches or 6 medium-sized beets
  • 2 1/2 cups wild baby arugula
  • 1 orange
  • 2 ounces goat cheese, crumbled
  • 3 tablespoons shelled pistachio nuts, roughly chopped
  1. For dressing, whisk together mustard, lemon juice, and orange juice. Then slowly whisk in the oil and season with salt. Set aside.
  2. Slice the tops of the beets and wrap each one individually in aluminum foil. Roast the beets in a 400°F oven for 60-70 minutes, or until tender. Let the beets cool, then rubs off the skins with your fingers and dice into bite-size pieces. *The beets can be made a day in advance and refrigerated.*
  3. Cut the orange into supremes (remove the skin, then cut between the membrane of each orange segment).
  4. Toss the arugula with a little of the dressing. Then plate the salads by placing the arugula on the bottom, then the beets, pistachios, orange supremes, and goat cheese. Drizzle remaining dressing on top.

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