Last updated on April 14th, 2019 at 08:07 pm
This Roasted Beet Salad is amazing! Tossed in a delicious Orange Honey Vinaigrette with oranges, peaches and mixed greens. Topped with crispy and golden goat cheese coins that are super creamy inside! Perfect for special occasion or any day of the week!
This is one of those salads that makes you look like a professional in the kitchen. Not only because it tastes amazing butbecause it looks beautiful!! Of course if you are feeling less artistic, you can always just chop up all your ingredients (minus the cheese), mix and serve. But if you want to impress your family and friends, this roasted beet salad definitely has a wow factor!
Oh where to start? The crispy Goat Cheese Coins, crunchy and golden on the outside and tangy warm and creamy in the inside pairs beautifully with the beets (goat cheese + beets = classic & perfect combo). The sweetness of the oranges and the honey in the vinaigrette really takes it to the next level.
I developed this Roasted Beet Salad recipe for a restaurant in Southern California. The golden crispy goat cheese coins were so popular we started serving them as small tapas drizzled with orange and lavender honey. Diners loved them and it seems like we couldn’t make them fast enough!!
If you are worried about the oh!~ not so healthy fried cheese part of the salad, just remember you are not eating a dozen of these morsels! -I mean you could – they are delicious and totally addictive but one is enough for a serving. So like me, try to restrain yourself from eating the whole cheese log!
If peaches are not in season, feel free to omit them from the recipe. This Roasted Beet Salad is amazing even without them!
How To Roast Beets
There are many ways to roast whole beets! Here is my favorite method. Serious Eats has a great video on the subject!
- Preheat the oven to 375 degrees F.
- Trim and scrub clean the beets.
- Place your beets in a big piece of aluminum foil – big enough to create a pouch for your beets.
- Coat the beets lightly with oil. Season them with salt and ground black pepper if you wish. You can also add some aromatics like thyme or rosemary if you wish to flavor them a bit.
- Wrap the beets with the aluminum foil and place them on a baking sheet. Cook in the oven until tender – about 50 to 60 minutes (depending on the size).
- You can test for doneness with a skewer, toothpick or fork.
- You can make/assemble the crispy goat cheese coins ahead of time. Covered, they will keep in the refrigerator for up to one day. Fry them close to serving time for best results.
- Before frying the goat cheese coins, make sure they are cold (in the restaurant we would sometimes freeze them for 10 minutes before frying). If fried at room temperature, they can pop open in the hot skillet. Delicious yes, but not pretty!
- The vinaigrette can be kept at room temperature for up to 24 hours and refrigerated for 3-4 days.
- No time for roasting beets? They are sold already cooked at amazon and on some markets. In a pinch, you can use canned.
- Any type of baby lettuce mix works well for this recipe.
- Looking for Salad Recipes? These salad are amazing!
Mexican Three Bean Salad
Grilled Vegetables and Couscous Salad
Crunchy Asian Ramen Noodle Salad
Citrus Salad with Basil Vinaigrette
Roasted Sweet Potato and Greens Salad with Quince Vinaigrette
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Roasted Beet Salad with Orange Honey Vinaigrette and Crispy Goat Cheese
For the Crispy Goat Cheese
- 1 (8-ounces) log goat cheese, cut into thick slices (about ½ inch thick)
- 1 egg
- ½ cup all purposed flour
- 2 cups panko
- ¼ cup cornstarch
- 1 tablespoon Italian seasoning
- 2 tablespoons olive or grapeseed oil
For the Salad
- 3 beets, roasted
- 2 oranges, peeled and sliced into rounds
- 2 peaches, cut into quarters
- 8 ounces Mesclun mix or arugula
For the Crispy Goat Cheese
- After slicing the goat cheese, shape the slices into coins and refrigerate them for about 20 minutes. You want the cheese to firm up a bit.
- Finely grind the panko in a food processor. Mix it together with the cornstarch and Italian seasoning. Reserve.
- Beat the egg with 1 tablespoon of water; set aside.
- In an assembly line, lightly dust all the cheese coins in the flour, remove the excess flour, then dip them into the egg wash. Then roll them on the panko mix.
- For extra crispy goat cheese you can dip the coins again in the egg wash and roll them one more time on the panko mix.
- In a small skillet heat the oil over medium heat. Sauté the cheese coins until golden and crispy approximate 1-2 minutes per side. Remove from the skillet and drain on a plate lined with paper towels.
For the Vinaigrette
- In a medium saucepan over medium heat, bring the orange juice to boil with the cinnamon stick. Reduce the heat to a simmer and continue boiling until only 1 cup of juice remains. Pour the orange juice into a medium heatproof bowl and cool to room temperature.
- When cool stir in the vinegar, Dijon mustard, shallots, orange zest and honey. Whisking continuously, slowly pour in the olive oil to create an emulsion. Season to taste with salt and pepper. Refrigerate until needed.
To Assemble the Salad
- In a small bowl, lightly dress the lettuce with the orange honey vinaigrette. In a separate bowl dressed the beets with the vinaigrette. Do the same with the oranges and peaches. Arrange in a plate. Garnish with the crispy goat cheese coins.
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