Go Back
Homemade Beet Salad with Goat Cheese photo
Print Recipe Save it for later

Beet Salad with Goat Cheese

A bright, easy salad of baby greens, canned beets, orange segments, goat cheese, and pistachios finished with balsamic glaze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 5 oz baby spinach and arugula salad mix
  • 15 oz beets, canned drained, cut
  • 2 medium oranges see notes for substitution
  • 2 oz goat cheese crumbled
  • 1/3 cup pistachios chopped
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil extra virgin, good quality
  • salt to taste
  • black pepper to taste

Instructions

  • Spread the baby spinach and arugula mix in an even layer on a large serving platter; set aside.
  • Open and drain the canned beets, then pat them dry with paper towels to remove excess liquid; cut into bite-size pieces if not already cut.
  • Scatter the drained beets evenly over the greens on the platter.
  • Segment the oranges: cut off the top and bottom, remove the peel and pith by slicing down the sides, then cut between the membranes to release the segments.
  • Arrange the orange segments over the salad, discarding any membranes and peel.
  • Sprinkle the crumbled goat cheese and chopped pistachios over the salad.
  • Drizzle the balsamic glaze and extra virgin olive oil over the top, then season with salt and freshly ground black pepper to taste.
  • Toss gently if desired and serve immediately.

Equipment

  • large serving platter
  • Cutting Board
  • chef's knife
  • Paper Towels
  • Can opener
  • small bowl
  • Measuring spoons

Notes

  • Oranges can be swapped for a 15 oz. can of drained mandarin oranges.