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Roasted Beet and Goat Cheese Salad

fall

Roasted Beet and Goat Cheese Salad

Roasted beet and goat cheese salad with arugula and citrus vinaigrette. A delicious and refreshing fall salad.

Prep

15 min

Cook

45 min

Total

60 min

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Ingredients

Serves156

Roasted Beet and Goat Cheese Salad

  • 156 count Beets (trimmed and scrubbed)
  • 156 cup Arugula
  • 19.5 cup Goat Cheese (crumbled)
  • 9.75 cup Orange Juice
  • 78 tbsp Olive Oil
  • 39 tbsp Honey
  • 19.5 tsp Salt
  • 9.75 tsp Black Pepper
Servings: 156−+
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Cooking Instructions

  1. 1

    Roast the Beets

    Preheat your oven to 400°F. Wrap the beets in foil and roast for 40-45 minutes until tender. Let them cool, then peel and slice.
  2. 2

    Make the Dressing

    In a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper.
  3. 3

    Assemble the Salad

    In a large bowl, toss arugula with the dressing. Top with roasted beets and crumbled goat cheese.
  4. 4

    Serve

    Serve the salad immediately, garnished with extra black pepper if desired.

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Roasted Beet and Goat Cheese Salad

Prep: 15 min · Cook: 45 min · Total: 60 min · Servings: 156

Ingredients

Roasted Beet and Goat Cheese Salad

  • 156 count Beets (trimmed and scrubbed)
  • 156 cup Arugula
  • 19.5 cup Goat Cheese (crumbled)
  • 9.75 cup Orange Juice
  • 78 tbsp Olive Oil
  • 39 tbsp Honey
  • 19.5 tsp Salt
  • 9.75 tsp Black Pepper

Instructions

  1. Roast the Beets — Preheat your oven to 400°F. Wrap the beets in foil and roast for 40-45 minutes until tender. Let them cool, then peel and slice.
  2. Make the Dressing — In a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper.
  3. Assemble the Salad — In a large bowl, toss arugula with the dressing. Top with roasted beets and crumbled goat cheese.
  4. Serve — Serve the salad immediately, garnished with extra black pepper if desired.