Beetroot Bliss Salad Recipe

Preheat and prep

Preheat the oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch stem to avoid bleeding; scrub beets well to remove dirt. Pat dry.

Season and wrap

Toss whole beets with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper to coat. Wrap each beet loosely in aluminum foil (or place in a covered baking dish).

Roast

Place wrapped beets on a baking sheet and roast for 45–60 minutes, until a paring knife or skewer slides into the center easily. Larger beets take longer.

Cool and peel

Remove beets from oven and let cool until you can handle them (15–20 minutes). Unwrap and rub skins off with your fingers or a paper towel; wear gloves if you want to avoid staining. Slice into 1/4-inch rounds or wedges and set aside to cool to room temperature.

In a small bowl or jar, combine 3 tbs fresh orange juice, 1 tbs sherry or white wine vinegar, 1 tsp honey and 1 tsp Dijon mustard. Whisk until smooth.

Slowly drizzle in 3 tbs extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until dressing emulsifies. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity (add more honey or vinegar) as desired.

Toast walnuts: In a small dry skillet over medium heat, add 3 tbs walnuts and toast, stirring regularly, until fragrant and lightly browned (2–4 minutes). Transfer to a plate to cool and roughly chop if whole. Alternatively, toast in a 350°F (175°C) oven for 6–8 minutes.

Segment oranges: Using a sharp knife, trim top and bottom of each orange, stand it upright and cut away the peel and pith. Cut between membranes to release segments (supremes) over a bowl to catch juices. Reserve any extra juice for the dressing if needed.

Build the salad: In a large bowl, place 6 cups mixed greens. Add cooled roasted beet slices, orange segments, thinly sliced 1/4 red onion (if using), and half of the crumbled goat cheese. Drizzle about half the vinaigrette over the greens and gently toss to combine, adding more dressing to taste.

Plate and finish: Divide salad onto 4 plates (or a large platter). Scatter remaining goat cheese and the toasted chopped walnuts over the top. Grind a little extra black pepper and a light pinch of salt over each portion if desired.

Serve immediately: Serve right away so greens stay fresh. Leftover dressing can be refrigerated for up to 5 days; store beets separately for up to 4 days.