Blood Orange, Beet and Goat Cheese Salad

Please Share!!!Pin on PinterestShare on YummlyTweet about this on TwitterShare on StumbleUponShare on FacebookPrint this pageEmail this to someoneShare on Google+Buffer this page

If you’ve been reading my blog for a while you may have noticed that salads are featured pretty often here on the Table.

There are  reasons for that.

You see, I really love salads. I love  the creativity of salads – the  endless combinations of ingredients, textures and flavors. I love getting salty, sweet, spicy and crunchy ALL in one bite. I love that   unlike braises, stews and some other dishes,  salads are appealing year round and I think they are one of the tastiest ways to get your veggies! So, I am sure you aren’t surprised to find that there is a salad in my  line up of easy, make ahead dishes for Spring entertaining.

Now, this isn’t a “new” salad by any stretch of the imagination – beets and citrus with goat cheese has been gracing restaurant menus and food magazines for years. Just for grins I did a “google” search for beet and citrus salad and got a little over 83,000 hits – so this combination is definitely not “new” – but it is definitely delicious!

I’ve been making a variation of this salad for years and saw it once again in “Melissa’s Everyday Cooking with Organic Produce” and liked that this recipe used blood oranges and golden beets which makes for a truly stunning color combination. If you can’t find blood oranges, navel oranges are a great substitute  and look gorgeous with deep red beets and would look spectacular with Chioggia beets. Like pretty much everything in my  Spring entertaining line up, this salad can be made ahead so it’s perfect for just about any Spring celebration!



Blood Orange, Beet and Goat Cheese Salad

Serves 6

(adapted from Melissa’s “Everyday Cooking with Organic Produce” )

  • 6 blood oranges
  • 1/2 cup sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tsp. honey, agave syrup or Lyle’s Golden Syrup
  • 1/2 tsp. salt
  • pinch ground white pepper
  • 1/2 red onion, thinly sliced
  • 6 golden beets
  • 1 cup pomegranate seeds
  • 1 cup micro greens (optional)
  • 3 oz. goat cheese


  1. Pre heat the oven to 400 degrees. Cut stems and leaves off beets, rinse and dry beets.
  2. Wrap beets loosely in aluminum foil and place on a sheet pan. Roast in oven for 30 – 40 minutes or until beets are tender and can be pierced with a knife. Cool.
  3. Peel beets and  slice into 1/3 inch slices. set aside.
  4. Using a microplane, grate the zest from one of the blood oranges into a small bowl. Add the sherry vinegar, salt, pepper and honey. Whisk. Slowly drizzle in the olive oil. Taste and adjust seasonings. Set aside. If not making the salad ahead, add the sliced onions to the vinaigrette.
  5. Cut the top and bottom off the oranges. Standing the orange up (with one cut side down) use a small paring knife to cut the peel off, following the curve of the orange and trying not to cut too much of the flesh off.  Use the paring knife to remove any additional skin. Repeat with the remaining oranges. Slice the oranges into 1/2 inch slices. Set aside.
  6. To assemble the salad, place a layer of beet slices onto a serving platter (or on an individual salad plate if making individual servings). Top with a layer of orange slices. Drizzle with the dressing and sprinkle the onion slices on if making salad ahead of time.  Sprinkle on the pomegranate seeds.  Just before serving, garnish with micro greens and crumbled goat cheese.





  1. says

    I had to giggle reading your post… I think you think about salads the way I think about cakes. And I think you need to rub off on me more!!! :)

  2. says

    I musta missed a big day in the OC! I keep reading about Melissa’s, first the tour. Now a cookbook. You may have gotten some inspiration from the cookbook. But this salad is all you. I have eaten a similar version from your hands before. Yummy memory. GREG

  3. says

    Nancy, I love all your salads. They are always so bright and colorful in flavor and aesethetics! i’m loving this flavor combination!

  4. says

    Love the vibrant colors and fresh flavors and the delicate micro greens adorn it beautifully! Yes, it would be wonderful for Easter – thanks, Paul :) Easter is just around the corner and since Chloe won’t be home, I haven’t really given it much thought!

  5. says

    So beautiful…I have yet to make my own beets; I’m still a bit stuck in not liking the canned variety but I so want to try this combination. I can just feel it would change everything. Did you take that pic on the floor? :)

  6. says

    Wow! I made a salad last week with similar components and it tasted great but, it looked NOTHING like yours. This salad is beyond gorgeous.

  7. says

    Nancy, this looks wonderful and beautiful! Great flavors, and great photography!

    It was wonderful meeting you and please keep in touch and if you know of any local-ish events for photography, meetups, etc, please let me know!

  8. says

    Nancy – who cares if it’s not original? I agree that the flavor combinations are wonderful. We’re just about to plant another row of beets. Need to make sure I get some golden ones in there.

    Question – If I wanted to pair that salad with a soup, what would you recommend?!


  9. says

    Oh, holy color! This is beautiful! And this flavor combination is to die for! I agree that salads are a terrific way to be creative – you’ve really accomplished that with this recipe. Thanks so much for sharing!

    And I echo Kim’s question: What soup pairing would you recommend? :)

    • says

      Hi Emily!!

      Aww…. so glad you liked the salad!! As for a soup, I think a potato leek soup would go very nicely with this!!

Leave a Comment

Your email address will not be published. Required fields are marked *