I eat a salad just about every day so I’m always looking to mix it up so I don’t get bored out of my mind. This Citrus Roasted Beet and Goat Cheese Salad might be one of my favorites I’ve made!

Beets have always intrigued me because they are so good for you, but they need to be prepared the right way to be tasty. Think about the weird beets out of a can you’ve had at Thanksgiving…these are not “those” beets.

These beets are damn tasty and great on their own or on a salad. The key to these is that they are roasted and then finished with the juice and zest of an orange. Paired with peppered goat cheese, almonds and arugula, this salad is the kind you will think about time and time again. These beets are tasty and go well with the best beet burger recipe or on a salad.

Dress the salad with additional orange juice and extra virgin olive oil for a light, yet filling salad that is also great for you! Olive oil is a healthy fat, beets are loaded in antioxidants that help cleanse your liver, almonds are high in protein and vitamin E, and the citrus give you vitamin C! So there you have it!

Citrus Roasted Beet and Goat Cheese Salad

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roasted beet and goat cheese salad

Citrus Roasted Beet and Goat Cheese Salad

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  • Author: Robyn
  • Yield: serves 4


  • 1 large bunch baby arugula, washed
  • 1 cup of almonds
  • 12 oz goat cheese, rolled in coursely ground pepper
  • 45 medium sized beets slicend in 1/4 inch slices
  • 2 tbsp coconut oil or olive oil
  • 2 oranges, cut in halves
  • orange zest
  • sea salt, pepper to taste


Preheat your oven to 350 degrees. (this can also be done on a grill on indirect heat but use foil or vegetable pan). Slice the beets into 1/4″ slices and toss with the olive oil or coconut oil. Cover your pan in aluminum foil (easier clean up later) and spread the beets out onto the pan. Sprinkle with a little sea salt and pepper. Next, roast for 35 minutes or until a fork can pierce the beets easily. Once removed from the oven, toss them in the juice of half an orange.

Divide arugula among four bowls. For each bowl:a dd a approx a cup of beets, 2 heaping tbsp of goat cheese, and a small handful of almonds. Squeeze the orange halve over the salad and then use it for orange peel. Drizzle salad with olive oil and finish with additional sea salt and pepper.

Ta-Da! An easy and unboring Salad!


Beets in the salad can be served warm or cold

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