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View of a stack of sliced beets and oranges topped with a crispy goat cheese coin next to salad greens and sliced peaches.
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4 from 1 vote

Roasted Beet Salad with Orange Honey Vinaigrette and Crispy Goat Cheese

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!
Course Salad
Cuisine American
Keyword Roasted Beet Salad
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 565kcal


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 Orange Honey Vinaigrette

  • 2 cups orange juice
  • 1 small cinnamon stick
  • ¼ cup champagne vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallots
  • 1 teaspoon orange zest
  • 1 tablespoon honey
  • 2 cups extra virgin olive oil
  • Salt and pepper to taste


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.


Calories: 565kcal | Carbohydrates: 83g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 346mg | Potassium: 1024mg | Fiber: 8g | Sugar: 34g | Vitamin A: 2085IU | Vitamin C: 114mg | Calcium: 235mg | Iron: 4.9mg