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Beet, Citrus, and Goat Cheese Salad

  • saltedhoneykitchen
  • Jun 25
  • 2 min read

If you're looking for a salad that blends beauty with bold flavors, the combination of citrus, beet, and goat cheese is hard to beat. This vibrant salad not only catches the eye but also delivers a refreshing mix of sweetness, earthiness, and tang. It’s a versatile dish perfect for any occasion, whether you’re enjoying a casual lunch or hosting an elegant dinner.


The star players in this recipe—juicy citrus, roasted beets, and creamy goat cheese—create a symphony of textures and tastes. This salad will surely capture the attention and admiration of both family and guests.


This salad is easy to adapt to suit your tastes. You can swap out ingredients, such as using feta cheese instead of goat cheese or adding avocado for creaminess. Whether you're trying to impress guests or simply wish to enjoy a colorful dish at home, this salad can brighten up any table. Try making it soon and indulge in the delicious flavors that await you!


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Beet, Citrus & Goat Cheese Salad with Honey-Citrus Vinaigrette

Servings: 4

Prep Time: 20 minutes

Cook Time: ~40 minutes (for beets, can be made ahead)

Total Time: ~1 hour (less if beets are pre-cooked)


Ingredients

For the Salad

  • 3–4 medium boiled beets, peeled and sliced or quartered

  • 4 tbsp extra-virgin olive oil, divided

  • Kosher salt & freshly ground black pepper, to taste

  • 4 sprigs fresh thyme (or rosemary)

  • 1 small shallot, finely minced (about 1 tbsp)

  • 1 grapefruit, segmented

  • 1 orange, segmented

  • 1 tbsp orange zest (for garnish)

  • 1 cup arugula leaves, loosely packed

  • ¼ cup toasted pine nuts, divided

  • ¼ cup goat cheese, crumbled

For the Vinaigrette

  • 2 tbsp rice wine vinegar

  • 1 tbsp honey

  • 1 tbsp fresh orange juice

  • 1 tbsp olive oil

  • Pinch of salt and pepper


Instructions

Step 1: Roast or Prep the Beets (if not pre-boiled)

  1. Preheat oven to 400°F (200°C).

  2. Toss whole beets with 1 tbsp olive oil, thyme (or rosemary), salt, and pepper. Wrap in foil and roast for ~40–50 minutes until fork-tender.

  3. Let cool slightly, peel, and cut into wedges or slices.

Skip this step if using pre-boiled or store-bought cooked beets.

Step 2: Make the Vinaigrette

  1. In a small bowl, whisk together:

    • Rice wine vinegar

    • Honey

    • Orange juice

    • 1 tbsp olive oil

    • Pinch of salt and pepper

  2. Stir in the minced shallot and let it sit to mellow while assembling the salad.

Step 3: Assemble the Salad

  1. In a bowl or on a platter, layer:

    • Arugula leaves

    • Beet slices

    • Citrus segments

    • Half of the pine nuts

    • Sprinkle goat cheese crumbles on top

  2. Drizzle with the vinaigrette.

  3. Garnish with orange zest, remaining pine nuts, and a few thyme leaves.


Serving Suggestions

  • Great served chilled or room temp.

  • Pairs beautifully with grilled fish, chicken, or crusty bread.

  • For a heartier version, add cooked farro, quinoa, or lentils.

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