Easy Roasted Beet Salad with Feta or Goat Cheese

4.84 from 6 votes

Easy Roasted Beet Salad with Feta or Goat Cheese

Roasted beet salad with goat or feta cheese, walnuts, and a zesty orange vinaigrette results in a vibrant, flavorful salad so good it will win over even non-beet lovers. Bonus points for using your roasted, frozen beets!

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Jami Boys

Ingredients

Salad:

4 to 6 cups chopped lettuce
1/2 cup thinly sliced onions, preferably sweet
2 to 3 medium beets- peeled, roasted and cut into chunks (or use your freezer beets)
1/2 cup crumbled feta cheese or goat cheese
1/3 cup chopped walnuts, pecans, or sunflower seeds

Orange Vinaigrette Dressing:*

1/4 cup orange juice
2 tablespoons apple cider or rice vinegar (balsamic is a nice change, too)
2 teaspoon orange zest, optional
2 tablespoon Dijon mustard
1 teaspoon black pepper or to taste
1/2 teaspoon salt or to taste
2/3 to 3/4 cup olive oil

Instructions

TIP: If using roasted beets from the freezer, you can thaw them quickly by submerging the baggie under warm water (or thaw overnight in the refrigerator).
Layer salad ingredients on individual plates or large platter in the order listed: lettuce, onions, beets, cheese, nuts.
Combine dressing ingredients in a mason jar or large measuring cup and shake or whisk until the ingredients are fully combined.
Drizzle vinaigrette over salad ingredients and serve immediately.

Notes

*Note: You will not use all the dressing on the salad - drizzle about 1 tablespoon on each salad or 3-4 tablespoons on a large salad.

Storage:

This salad is best eaten soon after dressing it, like most salads.

To store for later or for meal prep lunches, simply keep the dressing separate from the salad. Stored like this, the salad will keep for 3-4 days in the refrigerator. Dress it right before serving.

Nutrition calculated with 1 tablespoon dressing on each serving - use less to lower fat and calories.

Nutrition