Beet and Orange Salad

beet citrus salad recipe with cooked steamed beets naval oranges blood oranges and crumbled goat cheese

5 from 3 votes

This beet and orange salad recipe is a bright, fresh, earthy salad with a sweet & tangy vinaigrette dressing. A beautiful side dish with tender beets, sliced oranges, goat cheese, and fresh cracked pepper.

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings: people

Calories: 250kcal

Author: Kelly Jensen

Cost: $5

Equipment

Mixing Bowl

Ingredients

For the Beet and Orange Salad

3 large cooked beets
2 naval oranges
4 ounces arugula washed
4 ounces goat cheese plain chevre, crumbled
Black Pepper for taste

For the Honey Vinaigrette Dressing

2 tablespoons extra virgin olive oil
2 tablespoons sunflower oil
2 tablespoons apple cider vinegar
2 cloves garlic minced
1 tablespoon honey
1 teaspoon whole grain mustard
1/4 teaspoon Sea Salt

Instructions

Prep Your Produce: peel and thinly slice cooked beets, and peel and slice your oranges.
Add the arugula greens to a large serving bowl. Top with the sliced cooked beets, sliced oranges, and goat cheese.
In a small mixing bowl or mason jar (I prefer using a jar), add all the salad dressing ingredients and mix well to combine.
Pour the dressing over the salad, and toss well to every leaf of arugula is coated in dressing.
Add fresh black pepper to the top of the salad, and serve immediately.

Notes

Dietary Modifications

This recipe is naturally vegetarian. To make vegan, substitute a vegan cheese instead of the goat cheese.
To make gluten free, ensure all the dressing ingredients (and goat cheese) and certified gluten free.

Nutrition