Roasted Beet Salad with Orange Vinaigrette

Total Time

Prep: 25 min. Bake: 50 min. + cooling


12 servings

Updated: Jun. 30, 2023
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
Roasted Beet Salad with Orange Vinaigrette Recipe photo by Taste of Home
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  • 3 medium fresh beets (about 1 pound)
  • 3 tablespoons olive oil
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh tarragon, divided
  • 1 package (6 ounces) fresh baby spinach
  • 4 cups torn mixed salad greens
  • 2 medium navel oranges, peeled and sectioned
  • 4 ounces crumbled goat cheese
  • 1/2 cup chopped walnuts, toasted


  1. Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
  2. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
  3. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts

1 cup: 125 calories, 9g fat (2g saturated fat), 12mg cholesterol, 195mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

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