Roasted Beet Salad with Mandarins, Goat Cheese and Arugula

I don’t remember how I found the original version of this roasted beet salad recipe, but I am a firm believer in giving credit where credit is due, so I made sure to save the link to the video from @hunterp that inspired it.

The first time I made this roasted beet salad, I followed the recipe and used red and golden beets and fresh oranges. It was fairly mild, but really, really good. All the fresh flavors of late summer were there. It satiated my obsession for arugula and goat cheese, and my husband’s love for beets and vinaigrette. We loved it!

I made it again for a neighborhood gathering a few weeks later and decided to bump up the colors and flavors little more. Canned mandarins were added instead of fresh oranges, and I added more of everything to the dressing – and then some.

The result was amazing. This Roasted Beet Salad with Mandarins, Goat Cheese and Arugula is full of bright colors and flavors. It’s a treat any time of year, and it’s really easy to increase or decrease the recipe if needed.

When determining the amount of beets to use, I’ve estimated 1 – 1½ cups of roasted beets per person for a dinner salad, and ½ cup or so per person for a side salad. It all depends on what else I’m serving, or if it’s a meatless main dish. If you happen to have more beets than needed, just refrigerate any extras in an air tight container for up to two days, and enjoy them later as a cold or reheated side.

Enjoy!

Roasted Beet Salad with Mandarins, Goat Cheese and Arugula
 
Prep time
Cook time
Total time
 
This Roasted Beet Salad with Mandarins, Goat Cheese and Arugula is full of bright colors and flavors. It’s a treat any time of year, and it’s really easy to increase or decrease the recipe if needed.
Recipe from:
Serves: 2 - 4
Ingredients
Salad
  • 3 - 4 medium red beets - skin-on, chopped into bite-sized pieces
  • 1 tablespoon light olive oil - or more if needed
  • 1, 20-ounce can Dole Mandarin Oranges, drained, liquid reserved
  • 4 big handfuls of fresh arugula and/or spring mix greens
  • ½ cup crumbled goat cheese (or more or less, to taste)
Dressing
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar (and/or Mandarin liquid)*
  • 1 teaspoon honey
  • 2 tablespoons light olive oil
  • A pinch of sea salt and a few grinds of fresh cracked black pepper, to taste
  • 1 small shallot, halved and thinly sliced (roughly ¼ cup, loosely packed)
Preparation
  1. Preheat oven to 400 degrees F.
  2. Scrub and trim beets, and chop them into bite sized pieces. Place chopped beets in a bowl. To the bowl, add 1 tablespoon of olive oil (plus a little more if needed), and lightly season with salt and pepper. Toss well, making sure the beets are coated.
  3. Line a rimmed baking sheet with foil. Place the prepared beets on the baking sheet and roast for 20 - 30 minutes, or until the beets are fork tender (but not mushy).
  4. When beets are cooked, remove from the oven and allow to come to room temperature. Place them in the refrigerator to cool down more quickly if needed.
  5. For the dressing: Measure the Dijon, white wine vinegar (and/or Mandarin liquid, if using), and honey in a small bowl and whisk to combine. Then, slowly drizzle in the olive oil while whisking to incorporate with other ingredients.
  6. Add the sliced shallots to the dressing, and toss to coat. Then add the arugula greens to the bowl, and toss well. (See Cook’s Notes below about changing the order of the dressing for “quick pickled” beets.)
  7. To serve: Place dressed greens on a plate or in a shallow bowl. Using a spoon, sprinkle red beets on top of the greens. If using other, lighter colored beets, sprinkle those on top of the red beets to avoid staining. Finish with segments of Mandarin orange and “crumbles” of goat cheese – as much as you like – and enjoy!
Cook's Notes:
*If you use multiple varieties of beets, make sure to roast them separately or the red/darker ones will “bleed” all over the others.

*Red wine vinegar can also be used. If you want subtler flavors, substitute some of the Mandarin liquid for vinegar.

*If you prefer a lightly “quick pickled” beet flavor, just reverse the order of the dressing noted above. Add the roasted beets to the dressing and stir to coat. Cover the beets and let sit at room temp for an hour or two before assembling the salad, and then layer the dressed beets on top of fresh greens. You can also marinate the beets overnight in the refrigerator to allow the flavors to really set. Keep in mind that red beets will color all other ingredients, so “pickle” lighter colored beets separately if using.

Roasted Beet Salad with Mandarins, Goat Cheese and Arugula #recipe from @BaconFatte BaconFatte.com

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