Beet and Orange Salad with Walnuts and Goat Cheese

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Beet and Orange Salad with Goat Cheese and Walnuts

This is a very pretty salad suited for holiday gatherings. I used orange beets because that’s what I had in my kitchen, but I think it will look prettier if you use regular red beets. Please double or triple the amount for a large gathering. The walnuts are better if you toast them in an oven toaster for a few minutes.


12 oz (340 g) beets
1 Tbsp olive oil
1 small orange, peeled, sliced and halved
2 Tbsp walnuts
2 Tbsp goat cheese
1 Tbsp dried cranberries or fresh pomegranate seeds (optional)
Salad greens (optional)

Salad Dressing:
1 Tbsp extra virgin olive oil
2 tsp apple cider vinegar or other vinegar
1 tsp honey or maple syrup
Salt and black pepper to taste


  1. Preheat oven to 400ºF/200ºC degrees.
  2. Peel the beets and slice them into bite size chunks. Place them on a shallow pan lined with aluminum foil.
  3. Pour olive oil and mix well.
  4. Roast in the oven for about 20 minutes or until the beets become soft.
  5. In a medium bowl, combine all the ingredients for the salad dressing.
  6. Add the roasted beets, orange slices, walnuts and cranberries or pomegranate seeds (if using) and toss well.
  7. Transfer the salad to plates. You can arrange salad greens at the bottom of the salad (optional).
  8. Sprinkle crumbled goat cheese.
  9. Infuse love and serve!

Servings: 3