Roasted Beetroot and Orange Salad With Whipped Goat Cheese

Quick Recipe Version (TL;DR)

Roasted Beetroot and Orange Salad with Whipped Goat Cheese brings earthy-sweet beets, juicy citrus, peppery arugula, and crunchy pistachios together over a creamy goat cheese base. A honey-balsamic dressing makes this colorful salad especially lovely for the Christmas table.

• Yield: 6 side-dish servings
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 40 minutes, including 15 minutes for cooling; some preparation can overlap with roasting

Quick Ingredients

• Roasted beets: 4 medium beetroots, 600 g total; 1 tablespoon olive oil; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper.
• Salad: 3 medium navel oranges, about 600 g whole; 100 g arugula; 40 g shelled, unsalted pistachios.
• Whipped goat cheese: 170 g soft goat cheese, 60 g plain full-fat Greek yogurt, 1 teaspoon finely grated orange zest from the oranges above, 1 teaspoon lemon juice, and 1 tablespoon water.
• Dressing: 3 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, 1 tablespoon reserved orange juice, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper.

Do This

• 1. Heat the oven to 400°F (200°C), or 375°F (190°C) fan. Oil and season the beets, wrap tightly in foil, and roast for 50–60 minutes until tender.
• 2. Toast the pistachios in a dry skillet over medium heat for 4 minutes. Cool and roughly chop.
• 3. Finely grate 1 teaspoon orange zest, then peel and segment the oranges over a bowl. Reserve 1 tablespoon juice.
• 4. Process the goat cheese, yogurt, orange zest, lemon juice, and water for 60 seconds until smooth and fluffy.
• 5. Whisk all dressing ingredients together for 30 seconds.
• 6. Cool the roasted beets for 15 minutes, rub off their skins, and cut into 3/4-inch (2 cm) wedges.
• 7. Spread the whipped goat cheese on a platter. Add lightly dressed arugula, beets, and orange segments; drizzle with the remaining dressing and scatter over the pistachios.

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Why You’ll Love This Recipe

• A beautiful holiday centerpiece: Ruby-red beets, bright orange citrus, and fresh green arugula look wonderfully festive.
• Balanced flavor in every bite: Sweet roasted vegetables and fruit meet tangy cheese, peppery greens, and a gently sweet balsamic dressing.
• Plenty of texture: Silky whipped goat cheese and tender beets contrast with juicy orange segments and crunchy pistachios.
• Easy to prepare ahead: Roast the beets and make the cheese and dressing in advance, then assemble just before serving.

Grocery List

• Produce: 4 medium beetroots, 3 medium navel oranges, 100 g arugula, and 1 lemon.
• Dairy: 170 g soft goat cheese and 60 g plain full-fat Greek yogurt.
• Pantry: 40 g shelled unsalted pistachios, 4 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, fine sea salt, and black pepper.

Full Ingredients

For the Roasted Beets

• 4 medium beetroots, 600 g total, scrubbed and trimmed
• 1 tablespoon (15 ml) olive oil
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

For the Salad

• 3 medium navel oranges, about 600 g whole, yielding approximately 350–400 g segments
• 100 g arugula, washed and thoroughly dried
• 40 g shelled, unsalted pistachios, about 1/3 cup

For the Whipped Goat Cheese

• 170 g (6 ounces) soft, rindless goat cheese, softened at room temperature for 20 minutes
• 60 g (1/4 cup) plain full-fat Greek yogurt
• 1 teaspoon finely grated orange zest, reserved from the oranges above
• 1 teaspoon (5 ml) fresh lemon juice
• 1 tablespoon (15 ml) water

For the Honey-Balsamic Dressing

• 3 tablespoons (45 ml) extra-virgin olive oil
• 1 1/2 tablespoons (22.5 ml) balsamic vinegar
• 1 tablespoon (15 ml) orange juice, reserved when segmenting the oranges
• 2 teaspoons (10 ml) honey
• 1 teaspoon (5 ml) Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

Step-by-Step Instructions

Step 1: Roast the beets until tender

Heat the oven to 400°F (200°C), or 375°F (190°C) fan. Leave the beets unpeeled and pat them dry after scrubbing. Place each beet on a square of foil, dividing the 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper between them. Rub to coat, then wrap each beet tightly.

Set the parcels on a rimmed baking sheet and roast for 50–60 minutes. Carefully open one parcel, keeping your hands away from the hot steam, and test the center with a small knife. It should slide in with very little resistance. If necessary, rewrap and roast for another 5–10 minutes. Prepare the remaining components while the beets cook.

Step 2: Toast the pistachios

Place the pistachios in a dry skillet over medium heat. Toast for 4 minutes, stirring frequently, until fragrant and lightly golden in spots. Transfer them immediately to a plate so they do not continue cooking in the hot pan. Let cool, then roughly chop, leaving a few larger pieces for a satisfying crunch.

Step 3: Prepare the orange segments

Before peeling the oranges, finely grate 1 teaspoon zest and reserve it for the whipped goat cheese. Slice the top and bottom from each orange so it sits securely on a cutting board. Following the curve of the fruit, cut away the peel and white pith.

Working over a bowl to catch the juice, cut along both sides of each membrane to release the segments. Gently squeeze the remaining membranes over the bowl, then measure 1 tablespoon juice for the dressing. Keep the segments separate from the juice and let any excess liquid drain away before assembling.

Step 4: Whip the goat cheese

Add the softened goat cheese, Greek yogurt, reserved orange zest, lemon juice, and water to a small food processor. Process for 60 seconds, pausing halfway to scrape down the sides. The mixture should be smooth, creamy, and easy to spread, with soft swirls that hold their shape.

If you do not have a food processor, mash the softened cheese with a fork, then whisk vigorously with the remaining ingredients for 2 minutes. The result will be slightly less airy but still delicious.

Step 5: Make the honey-balsamic dressing

In a small bowl, whisk together the balsamic vinegar, reserved orange juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking, then continue whisking for 30 seconds, until the dressing looks glossy and evenly combined. Whisk again just before using if it separates.

Step 6: Peel and slice the roasted beets

Carefully open the foil parcels and allow the beets to cool for 15 minutes, or until comfortable to handle. Rub away the skins with a paper towel, using a small knife to remove any stubborn patches. Cut the beets into 3/4-inch (2 cm) wedges.

Let the wedges release any remaining steam before assembling. They should be lukewarm or at room temperature rather than hot, so they do not wilt the arugula or melt the whipped cheese.

Step 7: Assemble and serve

Spread the whipped goat cheese over a 13-inch (33 cm) serving platter, making broad swoops with the back of a spoon. Leave some of the white cheese visible around the edges.

In one bowl, gently toss the arugula with 1 tablespoon dressing. In a separate bowl, toss the beet wedges with 1 tablespoon dressing. Arrange the arugula loosely over the cheese, then nestle in the beets and orange segments without mixing everything together.

Drizzle the remaining dressing over the beets and oranges, then scatter with the toasted pistachios. Serve immediately, ideally within 10 minutes of assembly, while the greens are fresh and the nuts are crisp.

Pro Tips

• Choose similar-sized beets: They will roast more evenly. Tenderness matters more than the clock, so always check with a knife.
• Keep the colors distinct: Handle the beets separately from the oranges and greens until plating. This prevents the entire salad from turning pink.
• Dry the arugula thoroughly: Water clinging to the leaves dilutes the dressing and makes the cheese base watery.
• Use regular balsamic vinegar: Thick balsamic glaze is sweeter and more concentrated, so it is not a direct substitute in this dressing.
• Protect your work surface: Peel beets over a washable board or plate, and wear food-safe gloves if you want to avoid stained hands.

Variations

• Blood orange and golden beet: Replace the navel oranges with 3 medium blood oranges and use 600 g golden beets. Roast red and golden beets in separate parcels if combining varieties.
• Nut-free version: Replace the pistachios with 40 g pumpkin seeds, toasted in a dry skillet over medium heat for 3–4 minutes.
• Whipped feta version: Replace the goat cheese with 170 g feta and increase the Greek yogurt to 90 g. Reduce the dressing salt to 1/8 teaspoon, since feta is saltier.

Storage & Make-Ahead

Prepare ahead: Roast, peel, and refrigerate the beets in an airtight container for up to 3 days. Make the whipped goat cheese and dressing up to 2 days ahead and refrigerate separately. Segment the oranges up to 1 day ahead, storing them separately from their juice. Toast the pistachios up to 3 days ahead and keep them in an airtight container at room temperature once completely cool.

Before serving: Take the beets and whipped goat cheese out of the refrigerator 20 minutes before assembly. Stir the cheese to loosen it, whisk the dressing, and assemble only when ready to eat.

Leftovers: Refrigerate the assembled salad promptly in a covered container and eat within 24 hours for the best quality. The arugula will soften and the beet color will bleed into the cheese, but it will still taste good. Do not leave the salad at room temperature for more than 2 hours. Freezing is not recommended.

Nutrition (per serving)

Estimated for one-sixth of the recipe, including all dressing. Values vary with ingredient brands and orange size.

Calories: 305 kcal | Carbs: 22g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Fiber: 5g | Sugar: 16g | Sodium: 420mg | Cholesterol: 15mg