Roasted Beet and Wilted Greens Salad W Orange Vinaigrette
Elevate your salad game with this vibrant Roasted Beet and Wilted Greens Salad with Orange Vinaigrette—a stunning combination of earthy sweetness and citrusy brightness. Tender roasted beets are paired with lightly sautéed mixed greens, creating a warm and satisfying base. This elegant dish is crowned with creamy crumbled goat cheese, crunchy toasted walnuts, and a zesty homemade vinaigrette made with freshly squeezed orange juice, orange zest, and a hint of honey for the perfect balance of flavors. Ideal as a light lunch or an impressive starter, this nutrient-packed salad is as beautiful as it is delicious. Ready in just an hour, it’s a must-try, whether for a casual meal or a special occasion. Keywords: roasted beet salad, orange vinaigrette, wilted greens recipe, healthy salad ideas, goat cheese salad.
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Recipe Information
Ingredients
- 4 whole beets (medium-sized)
- 6 cups mixed greens (spinach, kale, or arugula)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons orange juice (freshly squeezed)
- 1 teaspoon orange zest
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 0.5 cup walnuts (toasted and chopped)
- 0.25 cup goat cheese (crumbled)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beets, removing any greens. Wrap each beet in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for 40-45 minutes or until tender when pierced with a fork. Remove from the oven and let them cool slightly.
While the beets are roasting, prepare the orange vinaigrette. In a small bowl, whisk together 2 tablespoons of olive oil, orange juice, orange zest, red wine vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Once the beets are cool enough to handle, peel the skins off by gently rubbing them with a paper towel. Slice the beets into wedges and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mixed greens and sauté for 1-2 minutes, just until they are slightly wilted. Season with a pinch of salt and pepper.
Arrange the wilted greens on a serving platter or individual plates. Top with the roasted beet wedges, toasted walnuts, and crumbled goat cheese.
Drizzle the prepared orange vinaigrette over the salad. Serve immediately and enjoy!
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 49.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2787 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
