Old Market Roasted Beet and Goat Cheese Salad

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Earthy roasted beets paired with tangy goat cheese and a citrus vinaigrette make a refreshing salad inspired by Omaha’s vibrant Old Market district. This American-inspired salad recipe (vegetarian), ready in about 55 minutes, pairs beets, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and quartered beets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens
• 4 oz crumbled goat cheese
• 1/3 cup toasted walnuts
• 3 tbsp fresh orange juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 peeled and quartered medium beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender when pierced with a fork.
2. Step 2: While beets roast, whisk together 3 tbsp fresh orange juice, 1 tbsp apple cider vinegar, 1 tsp honey, and 1 tsp Dijon mustard in a small bowl until emulsified.
3. Step 3: Remove beets from oven and let cool slightly. In a large bowl, combine 4 cups mixed greens, the warm roasted beets, 4 oz crumbled goat cheese, and 1/3 cup toasted walnuts.
4. Step 4: Drizzle the citrus vinaigrette over the salad and toss gently to combine just before serving.