As someone who’s reviewed countless farm‑to‑table menus, I know a well‑balanced salad can steal the show. This Roasted Beet & Goat Cheese Salad with Citrus Vinaigrette combines earthy beets, creamy tangy cheese, and a bright, zingy dressing to create harmony in every bite. Simple roasting amplifies the beets’ natural sweetness, while a homemade vinaigrette featuring orange and lemon juice ties it all together. Here’s how I bring it to life:

Ingredients

• 4 medium beets, scrubbed and tops trimmed

• 2 Tbsp olive oil, divided

• Salt and freshly ground pepper

• 4 cups mixed salad greens

• ¼ cup crumbled goat cheese

• ¼ cup chopped toasted walnuts

Citrus Vinaigrette:

• Juice of 1 orange

• Juice of ½ lemon

• 1 Tbsp honey

• 2 Tbsp olive oil

• Salt and pepper

Step‑by‑Step Process

1. Roast Beets
   Preheat oven to 400 °F (200 °C). Toss beets in 1 Tbsp oil, salt, and pepper; wrap individually in foil. Roast 45 minutes until tender. Cool, peel, and slice into wedges.

2. Make Vinaigrette
   Whisk together orange juice, lemon juice, honey, and 1 Tbsp oil; season to taste.

3. Assemble Salad
   In a large bowl, toss greens lightly with half the vinaigrette. Arrange beets on top, sprinkle goat cheese and walnuts, then drizzle remaining dressing.

Why It Works

• Foil‑Roasting: Intensifies beet flavor and locks in moisture.

• Fresh Citrus: Balances beet earthiness and creamy cheese.

• Textural Contrast: Tender greens, soft beets, crunchy nuts.

Serve as a starter or light lunch—this salad always impresses with minimal effort and maximum flavor.