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Roasted Beet Salad with an Orange Vinaigrette

This refreshing beet salad shines with citrus dressing, fresh dill, walnuts and goat cheese. It's sure to be a hit!
Prep Time 20 mins
Cook Time 45 mins
Course Appetizer, Salad, Side Dish
Servings 6 portions

Ingredients
  

  • 12 small beets
  • 1 shallot finely chopped
  • 1/4 cup walnuts
  • 2 tbsp fresh dill chopped
  • goat cheese to your heart's content

FOR THE ORANGE VINAIGRETTE

  • 1/4 cup fresh orange juice juice of 1 orange
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp mustard
  • 1 tsp honey
  • 1 tsp orange zest
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 375ºF and scrub the beets clean.
  • Slice the tops and bottoms off the beets and bundle them up in a tinfoil packet with a wee bit of water.
  • Roast the beets for 45 minutes, or until you can pierce through them with a knife. Let them cool.
  • Prepare the vinaigrette by adding all of the ingredients into a jar and shaking until homogenous. You may also use a blender.
  • Peel the beets and slice them (half moons).
  • Add half of the dressing and toss it with the beets, shallots and dill.
  • Finish with the walnuts and as much goat cheese as you can handle.

Notes

  • The recipe for the vinaigrette makes extra dressing in case you want a saucier beet salad. 
  • Beet salad is best prepared a day ahead to give the flavours time to meld. 
  • Will keep for up to a week in the fridge. 
Keyword Beets