Roasted Beet & Goat Cheese Salad in a Citrus-Honey Vinaigrette

Roasted Beet & Goat Cheese Salad in a Citrus-Honey Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 4


  • 4

    ounces Goat cheese

  • 4

    cups baby spinach

  • ¼

    cup walnuts, chopped

  • Dressing

  • Juice of 1 lemon

  • Juice of 1 orange

  • Juice of 1 lime

  • 2

    Tbsp liquid honey

  • 1

    tsp Dijon mustard

  • 1

    shallot, finely diced

  • ½

    cup olive oil

  • Salt and pepper to taste

  • Zest from the fruits for garnish


Preheat oven to 350. Cut of the top and bottom of the beets. Wrap beets in foil. Make sure they are thoroughly wrapped. Place the foil packet in a baking dish on the middle oven rack. Cook for 1-2 hours, depending on the size of the beets, until the tip of a knife inserts easily. Cool. Using a knife, remove the skin. Slice or cut as desired. For the dressing, combine all ingredients. (You should have about 1/2 cup combined juice from the orange, lemon and lime.) Whisk to combine. Season with salt and pepper. Add additional olive oil if desired. Toss the spinach in a little dressing. Create a tower of alternating layers of roasted beet slices and goat cheese. Drizzle a little extra dressing on top. Sprinkle with chopped walnuts and citrus zest.


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