Beet Salad with Goat Cheese and Orange Vinaigrette
Beet Salad with Goat Cheese and Orange Vinaigrette is a wonderful salad that is full of amazing flavors. Served on a bed of baby arugula, it's a healthy meal. Also perfect as a small starter salad!
Servings: 4 servings
Ingredients
Beet Salad
- 2-3 Small Cooked Beets*, cut into small wedges (or use canned)
- 1 Orange, segmented (or use a small can of drained Mandarin oranges)
- ¼ Small Red Onion, sliced thinly
- 3 Tablespoon Goat Cheese
- ¼ cup Roasted Pistachios, shelled
Optional (You can serve this beet salad without the greens, if desired)
- 1 Bunch of Baby Arugula, or Spring Greens
Orange Vinaigrette
- 1 teaspoon Orange Zest
- ¼ cup Orange Juice
- 2 teaspoons Honey
- 2 Tablespoons Red Wine Vinegar
- ¼ cup Olive Oil
- Pinch of Kosher Salt
- Pinch of Pepper
Instructions
Assemble the Salad
- If using arugula greens, spread them out on a plate, or in a salad bowl.
- Layer the beets, orange segments, and red onion on top of the greens, if using. Otherwise just layer them without.
- Crumble the goat cheese on top.
- Dress the salad with a couple of tablespoons of the vinaigrette, or to taste.
- Sprinkle the pistachios on top
To Make the Vinaigrette
- Add all ingredients to a mason jar with a lid and shake vigorously until well combined.If you don't have a jar with a lid, put all ingredients in a bowl and whisk until well combined.Taste and adjust salt, if desired.
Notes
*Beets can be Roasted in a 450°F oven for about 45 minutes for small-medium size beets (Don't peel. Rub with olive oil before roasting).
Beets can also be Pressure Cooked (see my Instant Pot Beets recipe).
Recipe inspired from my visits to Grazie Ristorante in Bothell, WA (they are awesome!).
Nutrition
Calories: 276kcal
