Roasted Citrus Beet Salad with Goat Cheese

Recipe and Photo by Karen of Familystyle Food and @familystylefood


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



  • 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


  • 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



  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.


  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.


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


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


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


Enjoy a freshly tossed salad for the premium salad experience.

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