Roasted Beet Salad with Goat Cheese (2024)

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by Marcie //March 13, 2022 (updated 5/14/23)

Fresh, vibrant and packed with flavor, this Roasted Beet Salad with Goat Cheese will elevate any meal. It’s packed with juicy oranges, creamy goat cheese and fennel, and it’s tossed in a sweet, tangy blood orange dressing for one delicious winter salad!

Why you’ll love this recipe:

• This roasted beet salad is fresh, vibrant and packed with bright flavors.
• It’s tossed in a sweet, tangy blood orange dressing that makes the flavors come alive.
• The beets and dressing may be prepped in advance to make assembly a breeze.
• It’s elegant enough for dinner parties and easy enough for weeknight dinners and meal prep lunches.

Recipe ingredients

I’ve put some of my favorite ingredients together in this roasted beet salad recipe, and the combination works so well.

The good news is that this recipe is easily customized with what you have on hand as outlined in the ingredient notes below.

• Lettuce. I chose to use spring lettuce for this salad, but you can certainly use any type. Butter lettuce, spinach, arugula or any greens will work!
• Beets. This recipe includes a combination of red and golden beets for color and flavor, but any variety will work great. Roast the beets in advance and store in the refrigerator until you’re ready to make the salad.
• Blood oranges and clementines. I’ve used both blood oranges and clementines for a variety of colors and flavors, but your favorite variety of citrus may be substituted.
• Fennel. The fennel adds crispness and texture, but it may be omitted if you don’t have any on hand.
• Goat cheese. It’s tangy, creamy and perfect with beets, but it may be subbed with your favorite cheese or omitted to make this recipe dairy-free.
• Walnuts. Sub with your favorite nuts or seeds for texture and crunch.
• Dressing. The blood orange dressing is the perfect touch, but it may be substituted with my balsamic vinaigrette dressing or your favorite store bought brand.

How to make this recipe

There are a few components to this roasted beet salad recipe, but they can be done in advance to make preparing the salad easier on busy weeknights or for dinner parties.

Pro tip: Cook the beets, toast the walnuts and prepare the dressing up to a few days in advance!

See the recipe card below for full instructions.

How to roast beets for salad

Cooking the beets is the most time consuming portion of this recipe. They can be made in advance and stored in the refrigerator until you’re ready to make the salad.

See my post on roasted beets for all of my handy tips!

Toast the walnuts

1. Place the walnut pieces on a large rimmed baking sheet.
2. Bake at 350 degrees for 8-10 minutes until fragrant.

Prepare the blood orange dressing

1. Place the blood orange juice, dijon mustard, maple syrup, olive oil, salt and pepper in a jar.
2. Whisk, or secure the lid and shake vigorously, until combined.

Assemble the roasted beet salad

1. Place all salad ingredients in a large bowl.
2. Add the dressing and toss well to coat.

Recipe FAQs

Recipe notes

• Pro tip: Cook the beets, toast the walnuts and prepare the dressing up to a few days in advance!
• Cook time above includes 1 hour for roasting the beets. Beets may be roasted in advance and stored in the refrigerator until you’re ready to make your salad. See my post on roasted beets for more information.
• For best results, assemble the salad immediately before serving.I like to add the purple beets at the last minute to prevent the salad from turning purple!
• Leftover blood orange dressing will keep in the refrigerator for up to 2 weeks.
• For meal prep, assemble the salad in individual containers and add the walnuts and dressing just before serving.

More salad recipes you’ll love:

• Pear salad
• Citrus salad
• Massaged kale salad
• Radicchio salad
• Salade Lyonnaise
• Shaved brussels sprout salad
• Strawberry fields salad
• Spring mix salad
• Tricolore salad

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

**This post was originally published in March 2015. The photos have been updated and the post has been modified to include more recipe information.

posted in: Christmas, Easter, Fall, Gluten-Free, Recipes, Salads, Valentine's Day, Vegetarian, Winter // 59 comments