Fresh, vibrant and full of flavor, this Roasted Beet Salad with Goat Cheese brightens any meal. Juicy citrus, creamy goat cheese and crisp fennel combine with roasted beets and a sweet-tangy blood orange dressing to create a standout winter salad.
I love beets but don’t prepare them as often as I should. Roasting makes them easy to use in many dishes, and once you’ve roasted a batch you’ll find plenty of ways to enjoy them. This salad is one of my favorite uses: the roasted beets pair beautifully with citrus, mild greens and tangy goat cheese.
The combination of textures and contrasting sweet-and-savory flavors makes this salad irresistible. It’s colorful, elegant enough for guests and simple enough for weeknight meals or meal-prep lunches.
Table of contents
- Why you’ll love this recipe
- Recipe ingredients
- How to make this recipe
- How to roast beets for salad
- Toast the walnuts
- Prepare the blood orange dressing
- Assemble the roasted beet salad
- Recipe FAQs
- Recipe notes
- More salad recipes you’ll love
Why you’ll love this recipe
- Bright, fresh flavors from roasted beets, citrus and a blood orange vinaigrette.
- Textural contrast: tender beets, crisp fennel, creamy goat cheese and crunchy toasted walnuts.
- Key components (beets, walnuts, dressing) can be prepared ahead to save time.
- Elegant presentation for entertaining yet easy enough for everyday meals.
Recipe ingredients
This salad uses a handful of complementary ingredients. It’s flexible—swap greens, nuts or cheese to suit your pantry or dietary needs.
- Greens: I used spring mix, but butter lettuce, spinach or arugula work well.
- Beets: Red and golden roasted beets add color and flavor. Roast in advance and refrigerate until ready to assemble.
- Citrus: Blood orange and clementines (or a navel orange) provide sweet, juicy brightness.
- Fennel: Thinly sliced for crunch and anise notes; optional if unavailable.
- Goat cheese: Creamy and tangy; feta or another soft cheese may be substituted or omitted for dairy-free.
- Walnuts: Toasted for crunch; swap with pecans, almonds, or seeds if preferred.
- Blood orange dressing: Fresh blood orange juice, Dijon mustard, maple syrup and olive oil make a bright, balanced vinaigrette.
How to make this recipe
Several small components come together to make this salad. Most can be prepared a day or two ahead so assembly is quick.
Pro tip: Roast the beets, toast the walnuts and make the dressing ahead of time to simplify assembly.
How to roast beets for salad
Roasting beets is the most time-consuming step, but it’s hands-off. Wrap whole, scrubbed beets in foil and roast at 400°F until tender (about 45–60 minutes, depending on size). When cool, slip off skins and cut into wedges. Store refrigerated until ready to use.
Toast the walnuts
- Preheat oven to 350°F (175°C).
- Spread walnut pieces on a rimmed baking sheet and toast 8–10 minutes until golden and fragrant. Cool completely.
Prepare the blood orange dressing
- Combine fresh blood orange juice, Dijon mustard, maple syrup, extra virgin olive oil, salt and pepper in a jar.
- Whisk or shake vigorously until emulsified. Taste and adjust salt or sweetness as needed.
Assemble the roasted beet salad
- Segment the blood orange and clementines: remove top and bottom, peel away pith, then slice or segment and set aside.
- In a large bowl, combine greens, golden beets, citrus segments, thinly sliced fennel, and sliced green onion.
- Toss gently with enough vinaigrette to coat. Mix purple beets with a small amount of dressing and add them last to avoid coloring the entire salad.
- Top with crumbled goat cheese and toasted walnuts. Serve immediately.
Recipe FAQs
Earthy beets pair well with other root vegetables, citrus, apples, berries, fennel, avocado, soft cheeses, nuts and seeds. They balance both sweet and savory flavors.
What kind of cheese is good with beets?
Soft cheeses like goat cheese, burrata, fresh mozzarella and feta complement beets nicely. Stronger blue cheeses can also provide a bold contrast.
How do you eat beets in salad?
Beets can be eaten raw (peeled and grated) or cooked. Roasted beets are typically cut into wedges or slices for salad.
Can I make this salad in advance?
Prepare the components ahead, but wait to dress the greens until just before serving. For meal prep, pack components separately and add walnuts and dressing right before eating.
Recipe notes
- Make ahead: Roast beets, toast walnuts and prepare dressing up to a few days in advance.
- Roasting time depends on beet size; the cook time typically includes about 1 hour for roasting.
- Add purple beets at the end to avoid discoloring the greens.
- Leftover blood orange dressing keeps in the refrigerator for up to two weeks.
- For meal prep, pack salads in individual containers and add walnuts and dressing just before serving.
More salad recipes you’ll love
- Pear salad
- Citrus, fennel and avocado salad
- Massaged kale salad
- Winter radicchio salad
- Salade Lyonnaise
- Shaved Brussels sprout salad with apples, bacon and hazelnuts
- Strawberry Panzanella with strawberry-balsamic vinaigrette
- Spring mix salad
- Tricolore salad
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see your version.
Roasted Beet Salad with Goat Cheese
You can’t beat this roasted beet salad. It’s packed with tangy goat cheese, juicy oranges and tossed in a flavorful blood orange dressing.
Servings
6 servings
Times
- Prep time: 15 minutes
- Cook time: about 1 hour (mostly for roasting beets)
- Total time: about 1 hour 15 minutes
Ingredients
Blood orange dressing
- 3 tablespoons fresh blood orange juice
- 1/2 tablespoon maple syrup
- 1½ teaspoons Dijon mustard
- 6 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Salad
- 5 ounces spring lettuce or your favorite greens
- 2 medium roasted beets, cut into 1/4″ wedges (one red, one golden if possible)
- 1 blood orange
- 3 clementines (or 1 medium navel orange)
- 1 green onion, thinly sliced
- 1 cup thinly sliced fennel (fronds optional)
- 1/2 cup crumbled goat cheese (feta may be substituted)
- 1/2 cup toasted walnuts
Instructions
- Prepare roasted beets in advance: roast whole, cool, peel and slice into wedges.
- Toast walnuts at 350°F for 8–10 minutes until fragrant; cool.
- Make the dressing: combine blood orange juice, maple syrup, Dijon, olive oil, salt and pepper in a jar. Shake or whisk until emulsified.
- Segment the oranges: remove peel and pith, then slice or segment. Set aside.
- In a large bowl, combine greens, golden beets, citrus segments, green onion, sliced fennel and goat cheese. Toss with enough vinaigrette to coat.
- Toss purple beets with a little vinaigrette and add them last to avoid coloring the entire salad. Top with toasted walnuts and serve immediately.
Notes
- Cook the beets and prep components ahead for quick assembly later.
- Assemble just before serving for the best texture and color.
- Dressing will keep refrigerated for up to two weeks.
Nutrition (approximate per serving)
Calories: 298 kcal; Carbohydrates: 15 g; Protein: 7 g; Fat: 25 g; Fiber: 4 g
Note: This post was originally published in March 2015; photos and recipe details have been updated.