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Roasted Beet Salad with Citrus Vinaigrette

My Roasted Beet Salad with Citrus Vinaigrette has creamy goat cheese, dried cranberries, pepitos and navel oranges all nestled in a bed of baby kale tossed with a sweet citrus dressing.  This salad is perfect for an entree salad or side dish.  
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Salad
Cuisine: American
Keyword: roasted beet salad, how to roast beets, roasted beet salad recipe
Servings: 4
Calories: 341kcal
Author: Bobbie Blue

Ingredients

Beet Salad

  • 2-3 medium raw beets
  • 1 teaspoon olive oil
  • 16 ounces baby kale
  • cup crumbled goat cheese
  • cup dried cranberries
  • 3 tablespoons pepitos
  • 1 navel orange, segmented

Citrus Vinaigrette

  • cup orange juice
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon white balsamic vinegar
  • salt and pepper to taste

Instructions

Roasted Beets

  • Start by preheating oven to 400 degrees.
  • Cut of ends of beets, and discard leaves. Scrub beets thoroughly to remove any dirt.
  • Place clean beets on aluminum foil drizzle with olive oil. Loosely wrap beets in foil and place on baking tray. Move tray to preheated oven.
  • Cook beets for 60-90 minutes or until tender enough for knife to easily be inserted. Large beets may take a bit longer to cook.
  • Allow beets to cool slightly before removing peel. This will be messy. Wear gloves if needed. Cut beets into slices. Set aside to cool.

Citrus Vinaigrette

  • Add all ingredients for the citrus vinaigrette to a mason jar or other bottle that has a secure lid. Shake vigorously.

Salad

  • While beets are cooling prepare the rest of the salad. Wash and dry kale, trim of stem ends and chop or tear into more bite sized pieces. Add kale to serving bowls and drizzle with a couple spoonfuls of citrus vinaigrette. Toss kale well.
  • Add the rest of ingredients to salad, goat cheese, pepitos, orange segments and dried cranberries.
  • Top salad with sliced beets and drizzle with another spoonful of vinaigrette. Enjoy!

Notes

* Beets can be prepared ahead of time and stored in refrigerator for up to a week.  
*I roast more beets than I need for the salad for leftovers or meal prep for the week.   
* This beet roasted beet salad recipe is enough for 2 entree salads or 4 side salads.  

Nutrition

Serving: 1Salad | Calories: 341kcal | Carbohydrates: 15.5g | Protein: 11g | Fat: 26.4g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 628mg | Fiber: 3.8g | Sugar: 12.6g | Calcium: 55mg | Iron: 6mg