Roasted Beet and Citrus Salad With Goat Cheese

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Festive enough for a holiday but simple enough for a light weeknight meal, this Roasted Beet and Citrus Salad pairs tender baked beets with creamy goat cheese, bright citrus and pistachios, all atop a bed of peppery arugula. It’s a show-stopper!

I have to confess something: I hated beets growing up. But once I reached adulthood, I realized it was because my mom used to always buy the kind that comes in a jar. Roasted beets? They’re completely different, especially in recipes like this roasted beet and citrus salad.

  • Perfect for the holidays: With those jewel-tone beets, citrus, and greens, this is the kind of salad that will make even the salad haters do a double-take. It’s stunning!
  • Easy to make: This recipe comes together with just 20 minutes of prep time and you can roast the beets in advance so all you have to do is assemble before serving.
  • Balanced flavors and textures: I love how the earthy, sweet beets play with the bright citrus and the bright citrus cuts the richness of the goat cheese. And then you’ve got creamy, crisp, tender, juicy, and crunchy textures, all in one dish.
  • Light yet indulgent: Crumbles of goat cheese make this salad feel a little bit decadent, even though it’s light and healthy!

Ingredients You’ll Need

Ingredients for roasted beet and citrus salad with labels.

The ingredient list for this roasted beet and citrus salad is quite simple. See exact measurements in the recipe card below.

  • Beets: You’ll need a combination of red beets and golden beets. You could choose just one variety, but I think using both looks prettier for serving!
  • Extra Virgin Olive Oil, for roasting the beets.
  • Kosher Salt, for seasoning the beets and the salad.
  • Arugula is my choice of green for the salad because I love the peppery flavor with the other elements in the recipe.
  • Citrus Fruit: I use grapefruit (red or pink), a blood orange, and either a cara cara or navel orange.
  • Roasted Salted Pistachios add a nice crunch for contrast. Buy the ones that come without the shells to save yourself some work.
  • Goat Cheese, crumbled into pieces.
  • Champagne Vinaigrette, which is made with olive oil, champagne vinegar, chopped shallot, Dijon mustard, and kosher salt.

How to Make Roasted Beet and Citrus Salad

Making this salad is so easy! This visual guide will show you the steps in the process. See the recipe card at the bottom for printable directions.

Red beets and golden beets each on separate sheets of foil.
Trim, oil, and season the beets.
Roasted red and golden beets on foil.
Roast until tender.
  • Prepare the beets: Trim the greens but leave 1/2 inch of the stem intact. Scrub the beets but don’t peel them; place the red beets on one large sheet of foil and the golden beets on another. Toss with oil, sprinkle with salt, and wrap them up in the foil to create sealed packets.
  • Roast the beets: Set the packets on a baking sheet and roast for 50 to 60 minutes, or until a knife slips easily into the center of the largest beets.
Sliced citrus fruit on cutting board set next to knife.
Cut the citrus fruit.
Champagne vinaigrette in jar.
Make the dressing.
  • Slice the beets: Let the beets cool enough that you can handle them, then rub the skins off with a paper towel. Let them finish cooling, then slice into rounds.
  • Prepare the citrus: Cut the tops and bottoms off of each citrus fruit. Stand them on a cutting board and use a knife to slice off the peel and pith, following the curve of the fruit. Cut the peeled fruit crosswise into slices.
  • Make the dressing: Add all of the ingredients to a jar and shake until emulsified.
Sliced beets and citrus fruit on platter with arugula.
Layer the beets and citrus with the arugula.
Pouring vinaigrette onto roasted beet and citrus salad.
Add remaining ingredients and dressing.
  • Assemble the salad: Arrange the arugula on a large platter. Shingle in the slices of beet and citrus, top with the pistachios and goat cheese, then spoon the dressing over the salad.

Variation Ideas

  • Try a different green: Choose one that will stand up well to the assertive flavors in this salad. Lacinato kale would be a good choice.
  • Swap out the pistachios: Walnuts or pecans could be used for crunch, or use pepitas for a nut-free option.
  • Use a different cheese: Not a fan of goat cheese? Crumbly ricotta salata or feta would both work as an alternative.
Roasted beet and citrus salad on platter with two forks.

Serving Suggestions

For a holiday, pair this roasted beet and citrus salad with seasonal side dishes and impressive mains. 

Main Dishes

Each of these main dishes would pair well with the flavors in this roasted beet salad.

Three slices of prosciutto-wrapped stuffed turkey tenderloin with kale and apple.

9

Prosciutto Wrapped Stuffed Turkey Tenderloin Recipe with Apples and Kale

1 hr 7 mins
Frenched Rack of Lamb on a sheet pan

0

Frenched Rack Of Lamb

45 mins
Apricot-Rum Glazed Spiral Ham is perfect for the Holidays, and easy since the ham is already cooked you're basically just heating it up and adding your own glaze.

5

Apricot-Rum Glazed Spiral Ham

2 hrs
Roast Beef on a platter

1

Roast Beef

1 hr 15 mins

Seasonal Sides

These side dishes would be especially fitting with this salad recipe.

These sweet potatoes are sliced and roasted in the oven, then drizzled with balsamic and topped with parmesan and fresh herbs.

2

Parmesan Hasselback Sweet Potatoes with Balsamic Glaze

1 hr 15 mins
Butternut squash bake in pan

4

Butternut Squash Bake with Goat Cheese and Pistachios

1 hr
Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan, and baked until brown and bubbling – the perfect Holiday dish!

3

Brussels Sprouts Gratin

50 mins
Roasted Delicata Squash

4

Roasted Delicata Squash

50 mins

How to Store Leftovers

If possible, store the salad separately from the dressing. The salad will last 2 to 3 days in the fridge, while the dressing will last up to a week. If assembled, the salad will last 1 to 2 days. If the greens wilt, you can add more to freshen it up.

Roasted beet and citrus salad on plate with two forks.

More Recipes With Beets

  • Golden Beet Salad
  • Beet Hummus
  • Salmon Salad with Beets, Arugula, Pistachios and Pomegranates
  • Beet Salad (Like a Potato Salad)
  • Raw Beet Salad with Carrots and Apple

Roasted Beet and Citrus Salad

4
Cals:176
Protein:5
Carbs:20
Fat:9
Fiber:5
This Roasted Beet and Citrus Salad pairs tender beets with creamy goat cheese, peppery arugula, citrus fruit and pistachios for a show-stopping holiday side that’s easy enough for a weeknight dinner!
Course: Salad
Cuisine: American
Prep: 20 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 20 minutes mins

WW Points

Yield: 6 servings (1 generous cup each)

Ingredients

  • 2 medium red beets
  • 2 medium golden beets
  • 2 teaspoons extra virgin olive oil , divided
  • ½ teaspoon kosher salt , divided
  • 3 cups arugula
  • 1 red or pink grapefruit
  • 1 cara cara or navel orange
  • 1 blood orange
  • 2 tablespoons roasted salted pistachios , roughly chopped
  • 2 ounces goat cheese , crumbled

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons chopped shallot
  • ½ teaspoon dijon mustard
  • ¼ teaspoon kosher salt

Instructions

  • Preheat the oven to 425 degrees F.
  • Trim the beet greens, leaving about ½ inch of stem, and scrub the beets well. Tear two large pieces of foil—one for the red beets and one for the golden beets, since the red will bleed color if roasted together. Place each color on its own piece of foil, drizzle each with a teaspoon of olive oil, and sprinkle with ¼ teaspoon of salt. Toss to coat, then fold each piece of foil into a sealed packet. Set both packets on a baking sheet and roast for 50 minutes – 1 hour, or until a knife slips easily into the center of the largest beet. Let them cool just until you can handle them, then rub off the skins with a paper towel. Set aside to cool. Slice the beets into ⅓-inch thick rounds..
  • Using a sharp knife, cut the top and bottom off each grapefruit, orange, and blood orange to expose the flesh. Stand the fruit upright on the cutting board and, following the curve of the fruit, slice downward to remove the peel and white pith completely. Once peeled, lay each fruit on its side and cut crosswise into ⅓-inch thick slices. Set aside.
  • To make the dressing, add all of the ingredients to a small jar and shake to combine.
  • To assemble the salad, cover the base of a platter with arugula. Shingle in the slices of beet and citrus. Top with the pistachios and crumbled goat cheese. Spoon the dressing over the salad and serve.
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Nutrition

Calories: 176 kcal, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 4 mg, Sodium: 422 mg, Potassium: 548 mg, Fiber: 5 g, Sugar: 14 g, Vitamin A: 928 IU, Vitamin C: 34 mg, Calcium: 71 mg, Iron: 1 mg
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