Mixed Greens With Goat Cheese, Oranges, Beets, And Citrus Honey Vinaigrette Recipe

Prepare beets

If beets are not pre-roasted: preheat oven to 400°F (200°C). Trim beet greens and roots, scrub, then wrap each beet in foil with a drizzle of olive oil and a pinch of salt. Roast on a baking sheet for 45–60 minutes until tender when pierced with a skewer. Allow to cool, then peel (rub with a towel), and slice into 1/4-inch rounds or quarters. If using store-bought roasted beets, slice and proceed.

Segment oranges

Using a sharp knife, cut off the top and bottom of each orange. Stand upright and slice away the peel and pith following the curve. Working over a bowl to catch juices, cut between membranes to release individual segments (supremes). Reserve any juice for the vinaigrette if desired.

Toast or candy walnuts (optional)

To toast: place walnuts in a dry skillet over medium heat and toast, shaking frequently, until fragrant and slightly darkened, 4–6 minutes. To candy: in a small skillet combine 2 tbsp sugar and 1 tbsp water over medium heat, stir until sugar dissolves and turns syrupy, add walnuts, toss to coat, then spread on parchment to cool. Allow cooled nuts to rest at room temperature and break into bite-sized pieces.

Assemble salad

In a large bowl, combine 6 cups mixed greens, cooled sliced beets, and orange segments. Gently toss once or twice to distribute. Crumble 4 oz goat cheese over the top in small clusters. Scatter 1 cup candied or toasted walnuts and 2 tbsp chiffonaded mint leaves (if using). Season lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, but wait to fully adjust after dressing is added.

Combine dressing ingredients: In a small bowl or jar, whisk together 1 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 2 tbsp honey, 1 tsp Dijon mustard, and 1 tsp grated orange zest until the honey and mustard dissolve.

Emulsify: While whisking continuously (or with the jar lid on), slowly stream in 4 tbsp extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. If the dressing is too sharp, whisk in an extra 1/2 tsp honey. If very liquid, chilling 10–15 minutes will help it thicken slightly.

Dress the salad: Lightly drizzle about half the vinaigrette (approximately 3–4 tbsp) over the assembled salad and gently toss to coat the leaves, beets, and oranges. Add more dressing to taste, but avoid overdressing — reserve any extra vinaigrette for serving.

Serve: Transfer the dressed salad to a serving platter or individual plates. Garnish with any remaining goat cheese crumbles, walnuts, and mint. Serve immediately so greens remain crisp. Leftover vinaigrette can be refrigerated for up to 3 days; bring to room temperature and re-whisk before using.