Roasted beet salad with oranges and goat cheese and roasted garlic balsamic vinaigrette

Roasted Beet Salad with Oranges & Balsamic Vinaigrette

Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Servings: 2-3

Why This Recipe Exists (And Why I Love It)

Beets used to be the stuff of childhood food trauma for me. Maybe it was the metallic canned versions, or the way they bled into everything on the plate. And while I didn't have them often as a kid, the scars ran deep and I steered clear of them for years. But somewhere along the way (maybe in a CSA box or a farmer’s market impulse buy), I learned what beets really had to offer: stunning shades of red, pink, and gold—and a flavor that walks the line between earthy and sweet in the most satisfying way.

This salad was born on a brutally hot weekend when the thought of a heavy meal felt unbearable, but I still wanted something hearty and satisfying. I love a salad that’s more like a treasure hunt—each bite revealing something bright, creamy, crunchy, or juicy. And this one delivers.

It’s the kind of salad that looks like it took a lot of effort but is secretly pretty simple. Roasted beets (any mix you have on hand), citrusy orange segments, pistachios, creamy goat cheese, and a roasted garlic-balsamic vinaigrette that’s rich and tangy. If you’ve got a dinner party, serve it on a big platter for instant wow factor. If it’s just you and your lunch break, it’s equally perfect.

Why You’ll Love This Recipe

  • Stunning colors + delicious textures = total crowd-pleaser
  • Deep flavor from roasted garlic vinaigrette
  • Bright citrus and creamy goat cheese make a perfect balance
  • Meal-worthy salad or elegant starter
  • A great use of garden beets + greens

Ingredients

From the Palate Patch Garden

Beets

Roasted Garlic Balsamic Vinaigrette:

  • 1 head garlic
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Juice of ½ an orange
  • Salt & pepper to taste

Main Salad:

  • 2–3 medium beets (use a mix of red, gold, and chioggia if you’ve got them)
  • Olive oil
  • Salt & pepper
  • 2 cups mixed greens (arugula and spinach work beautifully)
  • ½ shallot or Egyptian walking onion, thinly sliced
  • ½ orange, segmented
  • ¼ cup shelled pistachios
  • 2 oz goat cheese, crumbled
  • Microgreens for garnish (red-veined sorrel adds a nice touch)

Instructions

Step 1: Roast the Beets and the Garlic

  1. Preheat your oven to 400°F.
  2. Trim beet tops (save them for another use—or toss them in the salad for a double beet moment).
  3. Place each beet on a piece of foil, drizzle with olive oil, salt, and pepper, and wrap into a little packet.
  4. Do the same with the head of garlic—cut the top off, drizzle with olive oil, sprinkle with salt and pepper, and wrap in foil.
  5. Place all foil packets on a baking sheet and roast for 40–50 minutes, until beets are fork-tender and garlic is deep golden brown.
  6. Let everything cool enough to handle.

Step 2: Make the Vinaigrette

  1. Squeeze roasted garlic cloves into a small bowl and mash with a fork until smooth-ish.
  2. Add balsamic vinegar, olive oil, orange juice, salt, and pepper. 
  3. Whisk until well combined.

Balsamic vinegar, olive oil, orange, and roasted garlic to make vinaigretteStep 3: Assemble the Salad

  1. Rinse and dry your greens, tearing into bite-sized pieces if needed.
  2. Rub cooled beets under cold water to remove skins, then slice into ¼" rounds.
  3. Segment the orange and thinly slice the shallot or onion.

Step 4: Dress and Finish

  1. On a platter or in single serving bowls, toss greens with just enough vinaigrette to coat.
  2. Layer on beet slices, orange segments, sliced onion, pistachios, and goat cheese.
    Top with microgreens and a final drizzle of vinaigrette.
  3. Take a beet to admire your work (haha, get it?)—it’s that pretty. Then dig in.

Notes & Tips

  • Make ahead: Roast beets and garlic up to 3 days in advance and store in the fridge.
  • No goat cheese? Feta works too.
  • Nut-free version: Try roasted sunflower seeds or pumpkin seeds instead of pistachios.
  • What greens? You can quite literally use any garden greens you have on hand, however, I recommend sticking to more tender versions like arugula, watercress, spinach, or heirlooms lettuces

Serving Suggestions

  • Plate it up with crusty sourdough for a light lunch
  • Serve alongside grilled chicken or fish for a complete dinner
  • Add farro or quinoa for a grain bowl twist

Storage & Reheating

  • Store undressed salad components separately for best results
  • Vinaigrette keeps in the fridge for up to 5 days

FAQs

Can I roast the beets without foil?
Sure—just place them directly on a baking sheet drizzled with plenty of olive oil.

Do I have to use mixed-color beets?
Nope! Red beets alone are just as tasty—just know they’ll tint everything a bit pink.

Your Turn!

Made this beet beauty? Snap a photo and tag @PalatePatchCSA on Instagram or drop a comment below. Whether it’s your childhood redemption arc or just a new go-to salad, this one’s worth celebrating.

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