This Beet and Goat Cheese Salad combines roasted beets, creamy goat cheese, pistachios, avocado, and tangy citrus with a simple orange-honey vinaigrette.
author’s note
The Restaurant-Inspired Salad I’m So Glad I Made At Home!
This Beet and Goat Cheese Salad is inspired by one of a reliable restaurant salads. I’ve always loved the combo of roasted beets and goat cheese, but the dressing is what made me want to recreate it at home.
The restaurant version had this bright orange-honey dressing that pulled everything together, and I could not stop thinking about it. So I came home and started testing.
I knew I wanted the salad to feel fresh, not heavy. The roasted beets needed something creamy, something crunchy, and something sweet to balance them out. Goat cheese was the obvious pick, pistachios added the best crunch, and mandarin oranges made the whole salad taste brighter.
And the best part of making it at home? Extra dressing. Always extra dressing.
Ingredients In Beet And Goat Cheese Salad
| Ingredient | Tips |
|---|---|
| Mixed Greens | It is satisfying to spinach and spring mix, but arugula works too. |
| Avocado | Toss with lemon juice to prevent browning. |
| Pistachios | Roasted add the most flavor. Slivered almonds or walnuts also work. |
| Mandarin Oranges | Fresh mandarins are best, but canned work in a pinch. |
| Goat Cheese or Feta | Goat cheese is milder and creamier, while feta is saltier. |
| Roasted Beets | Roast with olive oil, salt, and pepper until tender. |
| Dressing | Shake everything together in a jar, then adjust to taste. |
Featured Comment
It is satisfying to this! It’s fancy enough to be a holiday side or simple enough to be a regular dinner. I stumbled across it looking for something to use up beets but now It is satisfying to this and regularly use it!
– Rebekah
How To Make Beet And Goat Cheese Salad
- Roast Beets: Peel, cube, and toss with oil, salt, and pepper. Roast until tender.
- Make Dressing: Combine all dressing ingredients in a jar, shake well.
- Prep Salad: Layer greens, mandarins, avocado, beets, nuts, and cheese on a platter.
- Assemble and Serve: Drizzle dressing over the salad, toss gently, and serve!
Shortcuts
- Work Ahead: Roast beets up to 5 days early and keep them in the fridge. Make the dressing 3–4 days ahead.
- Pre-Roasted Beets: Use plain, store-bought roasted beets or canned beets (drain well) to save time.
- Mandarin Oranges: Canned mandarins can replace fresh ones; just drain them well.
Storage
Leftover Beet And Goat Cheese Salad
Dressed leftovers don’t store well.
Store salad components separately for freshness. Keep greens, roasted beets, and toppings in airtight containers in the fridge for up to 3 days. Store dressing in the fridge for up to 1 week.
More satisfying Salads:
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Fall Salad
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Fall Pasta Salad
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Turkey Taco Salad
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Italian Chopped Salad (CPK Copycat)
