Beet & Goat Cheese Salad Recipe
roasted golden beets, goat cheese, walnuts, vanilla pickled onions, baby cucumbers, artisan baby lettuces, charred orange vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Vinaigrette
Method
Preparing the Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each golden beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until tender when pierced with a fork. Once done, remove from the oven and allow to cool slightly before peeling and slicing.
Preparing the Vinaigrette
- 2
Making the Vinaigrette
In a bowl, whisk together the olive oil, orange juice, honey, Dijon mustard, salt, and black pepper until well combined and emulsified. Set aside.
Assembling the Salad
- 3
Combining Ingredients
In a large serving bowl, layer the artisan baby lettuces at the bottom. Top with the sliced roasted golden beets, halved baby cucumbers, crumbled goat cheese, and walnuts. Drizzle the charred orange vinaigrette over the salad.
- 4
Finishing Touches
Add the vanilla pickled onions on top of the salad for an extra kick of flavor. Toss gently if desired, or serve as is for a beautiful presentation.