Roasted Citrus Beet Salad with Goat Cheese

Recipe and Photo by Karen of Familystyle Food and @familystylefood

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Roasted Citrus Beet Salad with Goat Cheese

A gorgeous colorful citrus salad to make with hearty vegetables. Roasted beets, carrots, chickpeas, creamy orange-honey dressing and goat cheese make this a fresh meal in a bowl!

  • Author: Karen of FamilyStyle Food | @familystylefood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 90
  • Yield: 6 1x
  • Category: Salad
  • Method: Bake + Chop
  • Cuisine: Californian
  • Diet: Vegetarian
Scale

Ingredients

HONEY-CITRUS DRESSING:

  • 3 tablespoons (45 ml) each fresh lemon juice, lime juice and orange juice
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (22.5 ml) white wine vinegar
  • 1 teaspoon (5 ml) crushed toasted cumin seed or ground cumin
  • 1 teaspoon (5 ml) teaspoon Alepppo pepper or 1/2 teaspoon crushed red chili
  • 1/3 cup (75 ml) extra-virgin olive oil

SALAD:

  • 3 golden beets, tops and tails trimmed
  • 2 large carrots, 10 ounces
  • 1 tablespoon (22.5 ml) extra-virgin olive oil
  • Flaky sea salt
  • 3 oranges/tangerines – try mixed varieties like blood orange, Cara Cara and mandarins, divided into segments
  • 1/2 head radicchio, shredded
  • 1/2 red onion, thinly sliced
  • 3 scallions, white and green parts thinly sliced
  • 1/2 cup (82 g) cooked or canned chickpeas
  • 3 heads Little Gem or bibb lettuce, leaves washed, dried and separated
  • 1/4 pound (125 g) semi-aged goat cheese (such as Bucheron) rind trimmed if you prefer, crumbled
  • 1/4 cup (25 g) chopped pistachios
  • Small handful each dill and cilantro sprigs

Instructions

MAKE THE DRESSING

  1. Whisk the citrus juices, honey, vinegar, cumin, and chili in a bowl. Slowly drizzle in the oil while whisking until emulsified. For a creamier dressing, blend everything in a high-powered blender. Taste for seasoning, adding more salt, honey, and/or acid to suit your taste. Set aside.

Heat oven to 425 degrees.

  1. Put 2 beets in a small oven-proof skillet and add about 1/4-inch water. Cover the pan tightly with foil and roast until tender, 30 – 40 minutes. Cool, slip off the peel, and slice into wedges.
  2. Peel and slice the remaining beet into thin circles on a mandolin or with a sharp knife. Add to a mixing bowl.
  3. Shave the carrots into ribbons with a vegetable peeler and add to the bowl with the beet rounds. Add the olive oil and a pinch of salt and toss to coat. Transfer the mixture to a large rimmed baking sheet and spread out in an even layer. Roast until golden brown, 12 minutes or so, stirring around halfway through.

ASSEMBLE THE SALAD

  1. Combine the roasted beet wedges, beet-carrot mixture, radicchio, red onion, scallion, and chickpeas in a large bowl. Add 1/4 cup of the dressing and toss to coat.
  2. Arrange the lettuce on a serving platter or a bowl and top with the dressed vegetables. Sprinkle the cheese, pistachios, and herbs over the salad and gently toss. Drizzle the salad with a little more dressing and serve.

Notes

You can roast the beets and carrots one or 2 days ahead.

  • Keep extra dressing in the fridge for up to a week. It may separate – just whisk before using.
  • Depending on how juicy your fruit is, count on 1 or 2 lemons/limes plus 1 orange to make the dressing.

For more of Karen’s FamilyStyle Food recipes, visit her website or @familystylefood

Keywords: Citrus, salad, beets, goat cheese, orange, honey, healthy, vegetarian, tangerines, radicchio, scallions, pistachios, cilantro

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3 Simple Steps

To a freshly tossed salad


Pop

Simply expand the bowl by pulling on the specially designed base.


Pour

Add your favorite dressing (use the convenient dressing cup!).


Shake

Enjoy a freshly tossed salad for the premium salad experience.

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