Scale

4 medium beets (red, golden, or a mix), scrubbed

5-6 cups mixed greens (arugula, spring mix, or baby spinach)

3-4 oz goat cheese, crumbled

1/3 cup candied pecans or toasted walnuts

1/4 small red onion, thinly sliced (optional)

1 orange, segmented or sliced (optional but great)

3 tbsp olive oil

1 1/2 tbsp fresh orange juice (or lemon juice)

1 tbsp balsamic vinegar (or red wine vinegar)

1 tsp Dijon mustard

1 tsp honey (or maple syrup)

1 small garlic clove, finely grated (optional)

1/2 tsp salt, plus more to taste

1/4 tsp black pepper

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1) Roast the beets

Preheat oven to 400°F (205°C).

Wrap each beet in foil (or place beets in a small baking dish with a splash of water and cover tightly).

Roast 45–60 minutes, until a knife slides in easily.

Cool 10 minutes, then rub off skins with paper towels. Slice or cube.

2) Make the vinaigrette

Whisk together olive oil, juice, vinegar, Dijon, honey, garlic (if using), salt, and pepper.

Taste and adjust: more honey for sweetness, more vinegar for tang.

3) Assemble the salad

Add greens to a large bowl or platter.

Top with roasted beets, goat cheese, nuts, red onion, and orange segments (if using).

Drizzle with vinaigrette right before serving. Toss gently or serve layered.

Cooking Tips

Roast ahead: Beets can be roasted up to 4 days in advance. Store peeled beets in an airtight container.
No stained hands: Use gloves or rub beet skins off under running water using paper towels.
Toasting nuts = more flavor: Toast walnuts/pecans in a dry skillet 3–5 minutes until fragrant.
Keep greens crisp: Dress the salad just before serving (or serve dressing on the side).

Variations

Add protein: Top with grilled chicken, salmon, shrimp, or chickpeas to make it a full meal.
Different cheese: Swap goat cheese for feta, blue cheese, or shaved parmesan.
More crunch: Add sliced cucumber, apple, or pear.
Grain boost: Add cooked quinoa, farro, or wild rice for a hearty salad.
Dressing swap: Use a simple balsamic vinaigrette or a lemon-honey dressing if you want it extra bright.
Nut-free: Use roasted sunflower seeds or pumpkin seeds instead.