Fall

Roasted Beet, Orange, & Goat Cheese Salad

Name: Roasted Beet, Orange, &amp; Goat Cheese Salad
Yield: Serves 6
Ingredients: 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

by: Kitchen Sink Diaries

September 22, 2011

4 1 Ratings

Roasted Beet, Orange, & Goat Cheese Salad

Serves 6

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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

What You'll Need

Ingredients

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

Salad
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

Directions

For dressing, whisk together mustard, lemon juice, and orange juice. Then slowly whisk in the oil and season with salt. Set aside.
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.*
Cut the orange into supremes (remove the skin, then cut between the membrane of each orange segment).
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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1 Review

Cheryl M. May 5, 2020

Great recipe! I added a few things from Ileana Morales Valentine's Roasted Beet & Arugula Salad. Her recipe includes garbanzo beans, so I added some to add some additional protein. Also, her dressing called for balsamic vinegar in the dressing, so I added a splash of that too. I also had a scallion I needed to use up (and I tend to add aliums to most everything as they are such vital antioxidants). I also cheated and used Trader Joe's already prepared beets. But it's delicious and so very healthful! Thank you for the recipe!