Psychedelic Beet and Goat Cheese Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining roasted beets and creamy goat cheese, brightened with a tangy citrus vinaigrette for a refreshing starter. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 65 minutes pairs medium 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 210 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.

Prep: 15 min Cook: 50 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Wash and trim 3 medium beets, wrap individually in foil, and roast for 45-50 minutes until tender when pierced with a fork. Remove from oven and let cool.
  2. Step 2: While beets roast, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp finely chopped shallot in a bowl until combined. Slowly drizzle in 1/3 cup extra virgin olive oil while whisking vigorously to emulsify the vinaigrette; season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Peel cooled beets and cut into 1/2-inch wedges. Toss 4 cups mixed baby greens with half the vinaigrette. Arrange greens and beet wedges on a platter, crumble 4 oz goat cheese evenly over the top, and drizzle remaining vinaigrette before serving.

Frequently asked questions

How long does Psychedelic Beet and Goat Cheese Salad with Citrus Vinaigrette take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Psychedelic Beet and Goat Cheese Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium beets from drying out.

Can I substitute ingredients in Psychedelic Beet and Goat Cheese Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Psychedelic Beet and Goat Cheese Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Psychedelic Beet and Goat Cheese Salad with Citrus Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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