Roasted Beet and Goat Cheese Salad with Citrus Vinaigrette

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

A colorful salad combining roasted red beets, creamy goat cheese, and fresh greens dressed in a bright citrus vinaigrette. This mediterranean-inspired salads ready in about 55 minutes pairs medium, peeled and quartered red beets, divided olive oil, mixed salad greens 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 310 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: 40 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and quartered red beets with 2 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 35-40 minutes until tender when pierced with a fork.
  2. Step 2: Meanwhile, in a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil until emulsified to create the citrus vinaigrette.
  3. Step 3: In a large salad bowl, combine 5 cups mixed salad greens, roasted beets (once cooled slightly), 4 oz crumbled goat cheese, and 1/3 cup toasted chopped walnuts.
  4. Step 4: Drizzle the salad with the citrus vinaigrette and toss gently to coat evenly. Serve immediately for a fresh patriotic-inspired salad.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Roasted 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 divided olive oil from drying out.

Can I substitute ingredients in Roasted 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 Roasted 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.

What goes well with Roasted Beet and Goat Cheese Salad with Citrus Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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