Roasted Beet Salad with Whipped Goat Cheese

Tender oven-roasted beets, sweet cara cara orange slices, creamy whipped goat cheese, peppery arugula, and crunchy hazelnuts all combined to make the perfect balance of flavors.

We recently had a delicious beet salad at one of our favorite restaurants called Decarli, and I wanted to recreate it at home. This roasted beet salad with whipped goat cheese recipe was fun to prepare, tasted fantastic, and was a healthy, flavorful salad for my husband and me. flavors went together beautifully. This salad paired nicely with some steaks and garlic butter roasted asparagus.

Roasted Beet Salad with Whipped Goat Cheese

Roasted Beets:

• 2 beets, scrubbed
• 1 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste

Vinaigrette: 

• 3 tbsp olive oil
• 2 tbsp seasoned rice wine vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic, minced
• Honey or sugar, to taste
• Sea salt and freshly cracked black pepper, to taste

Whipped Goat Cheese:

• 4 oz goat cheese
• Juice and zest from 1 small lemon
• 1 tbsp heavy cream, more if needed
• 1 tsp olive oil
• ½-1 tsp honey, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 4 cups mixture of arugula and baby spinach
• ½ small fennel bulb, shaved
• 1 cara cara orange, peeled and segmented
• 2 tbsp hazelnuts, chopped finely
• Freshly cracked black pepper, to taste

How to Make a Roasted Beet Salad with Whipped Goat Cheese

Preheat the oven to 400 degrees.

Roast the beets by placing the well-scrubbed beets in the center of a large piece of foil.

Drizzle them with 1 tablespoon of olive oil and season with sea salt and freshly cracked pepper, to taste.  Tightly seal the foil around the beets to make an airtight packet.

Place the packets on a baking sheet and roast until the beets are tender when pierced with a knife,  about 45 minutes to 1 hour, depending on the size of your beets.

Remove from the oven and open the foil to allow the beets to cool. Once cooled, peel and slice into half moons.

Prepare the vinaigrette while the beets are roasting by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, honey, sea salt, and freshly cracked black pepper, to taste, in a small glass jar. Seal with a lid and shake until well combined. Set aside to allow the flavors time to mingle.

Make the whipped goat cheese by combining the goat cheese, lemon juice & zest, heavy cream, olive oil, honey, sea salt, and freshly cracked black pepper, to taste, in a food processor or blender. Blend until smooth and creamy, and add more heavy cream if it’s too thick. Taste and re-season with honey or salt and pepper, if needed.

Prepare the salad right before serving by spreading the whipped goat cheese on a serving plate.

Top the goat cheese with the beet slices and the orange segments evenly.

Dress the greens and shaved fennel by drizzling some of the well-shaken vinaigrette on the arugula and spinach in a small bowl, and toss to coat evenly.

Layer the dressed greens on top of the beets and orange segments.

Top with a sprinkling of chopped hazelnuts and freshly cracked black pepper, to taste. Serve immediately and enjoy.

Roasted Beet Salad with Whipped Goat Cheese

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Food Processor or Blender

Ingredients

Roasted Beets:

• 2 beets scrubbed
• 1 tbsp olive oil
• Sea salt and freshly cracked black pepper to taste

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp seasoned rice wine vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic minced
• Honey or sugar to taste
• Sea salt and freshly cracked black pepper to taste

Whipped Goat Cheese:

• 4 oz goat cheese
• Juice and zest from 1 small lemon
• 1 tbsp heavy cream more if needed
• 1 tsp olive oil
• ½-1 tsp honey to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 4 cups mixture of arugula and baby spinach
• 1 cara cara orange peeled and segmented
• ½ small fennel bulb shaved
• 2 tbsp hazelnuts chopped finely
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 400 degrees.
• Roast the beets by placing the well-scrubbed beets in the center of a large piece of foil.
• Drizzle them with 1 tablespoon of olive oil and season with sea salt and freshly cracked pepper, to taste.  Tightly seal the foil around the beets to make an airtight packet.
• Place the packets on a baking sheet and roast until the beets are tender when pierced with a knife,  about 45 minutes to 1 hour, depending on the size of your beets.
• Remove from the oven and open the foil to allow the beets to cool. Once cooled, peel and slice into half moons.
• Prepare the vinaigrette while the beets are roasting by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, honey, sea salt, and freshly cracked black pepper, to taste, in a small glass jar. Seal with a lid and shake until well combined. Set aside to allow the flavors time to mingle.
• Make the whipped goat cheese by combining the goat cheese, lemon juice & zest, heavy cream, olive oil, honey, sea salt, and freshly cracked black pepper, to taste, in a food processor or blender. Blend until smooth and creamy, and add more heavy cream if it's too thick. Taste and re-season with honey or salt and pepper, if needed.
• Prepare the salad right before serving by spreading the whipped goat cheese on a serving plate.
• Top the goat cheese with the beet slices and the orange segments evenly.
• Dress the greens and shaved fennel by drizzling some of the well-shaken vinaigrette on the arugula and spinach in a small bowl, and toss to coat evenly.
• Layer the dressed greens on top of the beets and orange segments.
• Top with a sprinkling of chopped hazelnuts and freshly cracked black pepper, to taste. Serve immediately and enjoy.

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