Beet and Goat Cheese Salad with Orange Beet Balsamic Vinaigrette

When the temperatures heat up in the summer I love cooking meals that don’t involve cooking at all. Cold soups, ceviche, and salads are some of my favorite summer dishes that are served cold and require little to no cooking. I especially love serving a bright and colorful salad when friends come over for dinner because when salad can be pretty why would you serve a bagged caesar salad?

I created a seriously delicious salad and dressing that you’ll want to make all summer long. It combines some of my favorites like Natalie’s Beet Orange Juice with fresh roasted beets and goat cheese. The orange beet balsamic dressing is the perfect blend of sweet and savory and is just so great with this salad. It also would be great on any of your favorite greens. This salad makes a pretty side at a summer dinner or would make a great light meal when topped with a grilled chicken breast (or even salmon).

Beet and Goat Cheese Salad with Orange Beet Balsamic Vinaigrette
Makes 4 servings

Ingredients:

For the salad
– 6 beets, any color you like, trimmed and washed
– 2 oz goat cheese, crumbled
– 1/3cup walnuts
– 2 cups arugula

For the vinaigrette
– 1/3 cup Natalie’s Orange Beet juice
– 1/3 cup olive oil
– 1/4 cup balsamic vinegar (this is my favorite)
– salt & pepper

Step 1: Preheat the oven to 400º. Toast the walnuts in a small pan over medium heat until golden and fragrant. Set aside. Wrap beets loosely in aluminum foil and place on a baking sheet.

Step 2: Bake beets in oven for 45 minutes – 1 hours. They should be fork tender. Remove from oven and unwrap. When they are cool enough to handle, use a paper towel to gently remove the skins. Cut them into 1/4” slices. Set aside to cool completely.

Step 3: In a large bowl, add arugula, toasted walnuts, beet slices, orange pieces and goat cheese crumbles. Top with desired amount of dressing and gently stir until combined. Serve on a serving platter or in a salad bowl. Enjoy!

The extra dressing can be stored in an air-tight container in the refrigerator for up to 1 week.